Pasta Salad With Creamy Peanut Sauce

5 from 2 votes

Pasta Salad With Creamy Peanut Sauce

This is a quick and easy pasta salad tossed with the creamiest and most delicious peanut sauce, ever! You can add any veggies you like, but what ever you do, don't skip - or skimp - on the sauce, it's magical. This recipe serves 4 people generously, and can be enjoyed warm, room temperature or cold. The best part? This meal comes together in under 30 minutes, and dare I say that the leftovers taste better than the day that the salad is made. If you are looking to boost the protein in this salad, add some chicken, tofu, or simply swap regular pasta for a higher-protein pasta, like lentil or chickpea pasta. Enjoy!

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 617kcal

Author Nicole Modic

Ingredients

Peanut Sauce:
⅓ cup natural creamy peanut butter
1 tablespoon fresh grated ginger
¼ cup gluten-free soy sauce tamari, or coconut aminos
1 tablespoon rice wine vinegar
1 ½ tablespoons honey or maple syrup
1 ½ tablespoons sesame oil
Water to thin if necessary
Salad:
1 12-14 ounce rotini pasta or pasta of choice
¾ cup finely chopped red cabbage
1 cup chopped cucumber into cubes
1 red bell pepper sliced thin
4 scallions sliced, mostly the white parts
1 cup edamame
Garnish:
White or black sesame seeds

Instructions

Prepare the sauce by whisking all of the sauce ingredients together, then set it aside.
Boil the pasta according to package instructions, al dente - don’t overcook the pasta; it is best that it is slightly undercooked.
While the pasta is boiling, chop the cabbage, cucumber, bell pepper, and scallions.
When the pasta is done, drain it, and transfer it to a large bowl.
Add the cabbage, cucumber, bell pepper, scallions, and edamame.
Toss with the peanut sauce, taste it, and adjust the seasonings as needed.
Garnish with sesame seeds.

Nutrition