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.
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.)
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.