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.

4
Servings
648
Calories Per Serving
Deliver Ingredients

Ingredients

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

Directions

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

Total Fat
18g
26%
Sugar
8g
9%
Saturated Fat
3g
13%
Cholesterol
2mg
1%
Carbohydrate, by difference
98g
75%
Protein
29g
63%
Vitamin A, RAE
543µg
78%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
12mg
16%
Vitamin E, added
9mg
60%
Vitamin K (phylloquinone)
51µg
57%
Calcium, Ca
154mg
15%
Choline, total
48mg
11%
Copper, Cu
1mg
0%
Fiber, total dietary
23g
92%
Folate, total
383µg
96%
Iron, Fe
13mg
72%
Magnesium, Mg
256mg
80%
Manganese, Mn
3mg
100%
Niacin
12mg
86%
Pantothenic acid
1mg
20%
Phosphorus, P
512mg
73%
Riboflavin
1mg
91%
Selenium, Se
65µg
100%
Sodium, Na
876mg
58%
Thiamin
1mg
91%
Water
178g
7%
Zinc, Zn
7mg
88%

Peanut Butter Shopping Tip

If you're looking for a smoother texture in your finished product, try using confectioners' sugar (also known as 10x sugar) instead of granulated sugar.

Peanut Butter Cooking Tip

Think beyond cakes and pies – fruits like peaches, pineapple, and figs are excellent grilled – brush with melted butter or wine and sprinkle with sugar and spices for a dessert that you can feel good about.