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Peanut Butter Veggie Pasta Salad

Try this simple vegetarian Peanut Butter Veggie Pasta Salad recipe for lunch
Peanut Butter Veggie Pasta Salad

Peanut Butter Veggie Pasta Salad

The peanut butter gives this pasta salad just the kick it needs to go from good to great. The rich, creamy peanut dressing coats the noodles and provides plenty of the complex, salty peanut butter flavor to a bowl of noodles and vegetables.

This recipe is courtesy of McKenzie Hall and Nourish RDs.


For the pasta:

  • 1 1/2 Cup dry whole wheat fusilli pasta
  • 1 Cup small broccoli florets
  • 1 Cup small cauliflower florets
  • 1 Cup asparagus spears, cut into 1-inch pieces
  • 1/2 Cup carrots, julianned
  • 2 Tablespoons scallions
  • 1 Tablespoon cilantro

For the sauce:

  • 1/2 Cup chunky peanut butter
  • 1/2 Cup water
  • 2 Tablespoons low sodium soy sauce
  • 1 Teaspoon wasabi powder (optional)
  • 1 Tablespoon maple syrup
  • 1 Tablespoon rice vinegar
  • 1 Teaspoon sesame oil


For the pasta:

Bring a large pot of water to a boil and cook pasta according to package instructions — about 11 minutes for fusilli. Strain, and set aside to cool.

Bring another large pot of water to the boil and add cauliflower florets, cook for 2 minutes, then add broccoli florets and asparagus to the pot with the cauliflower. Cook all veggies for 1 minute longer.

Strain vegetables and add to a large bowl of ice water to stop them cooking and keep their colors bright. Strain and set aside.

In a large serving bowl, add pasta, cooked vegetables, carrots, scallions, and cilantro. Pour about half of the sauce over the mixture and toss. Add more sauce to your desired consistency. (Adding more as the salad sits and ingredients soak up sauce.)

For the sauce:

In a medium-sized, microwave-safe bowl add peanut butter and water, and cook for about 30 seconds until soft. Whisk until smooth. Then add the soy sauce, wasabi powder, rice vinegar, and sesame oil.

Nutritional Facts
Calories Per Serving389
Total Fat18g28%
Vitamin A164µg18%
Vitamin B60.3mg16.1%
Vitamin C26mg43%
Vitamin E4mg18%
Vitamin K28µg35%
Folate (food)82µgN/A
Folate equivalent (total)82µg20%
Niacin (B3)6mg28%
Riboflavin (B2)0.3mg14.9%
Sugars, added3gN/A
Thiamin (B1)0.2mg11.3%