Over here in the Pacific Northwest, everyone is looking forward to the summer days that are approaching. After a very long wet winter this year, I'm looking forward to sunshine and warmth!

What summer also brings is backyard bbq's and potlucks. Today's recipe is adapted once again from Run Fast Eat Slow; I brought this salad to a girl's weekend recently, it traveled beautifully. You can add whatever vegetable fits your fancy; the sky is the limit here. The second time I made this I put more grilled and roasted vegetables in which added sweetness and depth to this salad. I put it all together the day before including the sesame oil and tamari sauce that will keep the noodles from sticking together; I do recommend that you dress the salad with the coconut-peanut sauce just before serving. The first time I served this I put the sauce on before traveling and the noodles and veggies soaked it all up and when I took it out of the fridge to serve the salad, it was a clumpy mess, putting the sauce on just before serving keeps this salad tasting fresh and looking pretty.

The sauce is a coconut milk and peanut butter based. This can be made ahead of time and will last in the refrigerator for five days; you can also freeze in individual molds and take out when you want to use this sauce for a quick meal.

Read both recipe illustrations entirely before you start cooking!