Peanut Pasta Salad
Peanut Pasta Salad
Ingredients
For the Salad
- 12 ounces rotini pasta, cooked according to package directions
- 2 cups red cabbage, thinly sliced
- 1 1/2 cups bell peppers, mixed colors (red, yellow, orange), chopped
- 1 cup carrots, shredded
- 1 cup cucumber, sliced into half-moons
- 1/2 cup green onions, sliced
- 1/4 cup cilantro, fresh, chopped
For the Peanut Dressing
- 1/2 cup creamy peanut butter
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons maple syrup
- 1 tablespoon lime juice, freshly squeezed
- 1 teaspoon ginger, fresh, grated
- 2 garlic, cloves, minced
- 2 to 4 tablespoons water, as needed, for thinning
- 1/2 to 1 teaspoon sriracha, optional, for heat
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the rotini pasta and cook according to package directions until al dente. Drain the pasta and rinse with cold water to stop the cooking process and cool it down. Set aside.
⏱️ 10 min
- 2
While the pasta cooks, prepare the vegetables. Thinly slice the red cabbage, chop the bell peppers into bite-sized pieces, shred the carrots, slice the cucumber into half-moons, slice the green onions, and finely chop the fresh cilantro.
⏱️ 15 min
- 3
In a medium bowl, combine the creamy peanut butter, soy sauce, rice vinegar, maple syrup, fresh lime juice, grated ginger, and minced garlic.
⏱️ 3 min
- 4
Whisk all the dressing ingredients together vigorously until well combined and smooth. The mixture will be thick at first.
⏱️ 2 min
- 5
Gradually add 2 to 4 tablespoons of water to the dressing, one tablespoon at a time, while continuously whisking, until it reaches your desired thinner, pourable consistency. It should be thick enough to cling to the pasta but thin enough to mix easily.
⏱️ 2 min
- 6
If you prefer a spicy kick, add 1/2 to 1 teaspoon of sriracha to the dressing and mix well.
⏱️ 1 min
- 7
In a large mixing bowl, combine the cooled, cooked pasta, sliced red cabbage, chopped bell peppers, shredded carrots, sliced cucumber, sliced green onions, and chopped cilantro.
⏱️ 2 min
- 8
Pour the prepared peanut dressing over the pasta and vegetables in the large bowl.
⏱️ 1 min
- 9
Toss all the ingredients together thoroughly until the pasta and vegetables are evenly coated with the dressing. Ensure every piece is well-dressed.
⏱️ 2 min
- 10
Serve the Peanut Pasta Salad immediately, or chill for at least 30 minutes for flavors to meld, if desired. This salad is also great for meal prep.
Kitchen Tools
Nutrition Facts (per serving)
Peanut Pasta Salad
For the Salad
- 12 ounces rotini pasta, cooked according to package directions
- 2 cups red cabbage, thinly sliced
- 1 1/2 cups bell peppers, mixed colors (red, yellow, orange), chopped
- 1 cup carrots, shredded
- 1 cup cucumber, sliced into half-moons
- 1/2 cup green onions, sliced
- 1/4 cup cilantro, fresh, chopped
For the Peanut Dressing
- 1/2 cup creamy peanut butter
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons maple syrup
- 1 tablespoon lime juice, freshly squeezed
- 1 teaspoon ginger, fresh, grated
- 2 garlic, cloves, minced
- 2 to 4 tablespoons water, as needed, for thinning
- 1/2 to 1 teaspoon sriracha, optional, for heat
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the rotini pasta and cook according to package directions until al dente. Drain the pasta and rinse with cold water to stop the cooking process and cool it down. Set aside.
⏱️ 10 min - 2
While the pasta cooks, prepare the vegetables. Thinly slice the red cabbage, chop the bell peppers into bite-sized pieces, shred the carrots, slice the cucumber into half-moons, slice the green onions, and finely chop the fresh cilantro.
⏱️ 15 min - 3
In a medium bowl, combine the creamy peanut butter, soy sauce, rice vinegar, maple syrup, fresh lime juice, grated ginger, and minced garlic.
⏱️ 3 min - 4
Whisk all the dressing ingredients together vigorously until well combined and smooth. The mixture will be thick at first.
⏱️ 2 min - 5
Gradually add 2 to 4 tablespoons of water to the dressing, one tablespoon at a time, while continuously whisking, until it reaches your desired thinner, pourable consistency. It should be thick enough to cling to the pasta but thin enough to mix easily.
⏱️ 2 min - 6
If you prefer a spicy kick, add 1/2 to 1 teaspoon of sriracha to the dressing and mix well.
⏱️ 1 min - 7
In a large mixing bowl, combine the cooled, cooked pasta, sliced red cabbage, chopped bell peppers, shredded carrots, sliced cucumber, sliced green onions, and chopped cilantro.
⏱️ 2 min - 8
Pour the prepared peanut dressing over the pasta and vegetables in the large bowl.
⏱️ 1 min - 9
Toss all the ingredients together thoroughly until the pasta and vegetables are evenly coated with the dressing. Ensure every piece is well-dressed.
⏱️ 2 min - 10
Serve the Peanut Pasta Salad immediately, or chill for at least 30 minutes for flavors to meld, if desired. This salad is also great for meal prep.