Description
A refreshing and colorful cold pasta salad tossed with crunchy vegetables and coated in a creamy peanut dressing. Perfect for meal prep, summer lunches, or a quick flavorful dinner.
Ingredients
Scale
- 8 oz pasta (spaghetti, linguine, or rotini)
- 1 cup shredded red cabbage
- 1 cup matchstick carrots
- 1 red bell pepper, thinly sliced
- ½ cup edamame
- â…“ cup smooth peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon fresh lime juice
- 1 tablespoon honey
- 1 teaspoon toasted sesame oil
- 1 clove garlic, minced
- ¼ cup chopped roasted peanuts
- Fresh cilantro, chopped
Instructions
- Cook the pasta in salted boiling water until al dente.
- Drain and rinse immediately under cold water until fully cooled.
- In a small bowl, whisk together the peanut butter, soy sauce, lime juice, honey, sesame oil, and minced garlic.
- If the dressing is too thick, add warm water one tablespoon at a time until pourable.
- In a large mixing bowl, combine the cooled pasta, red cabbage, carrots, bell pepper, and edamame.
- Pour two-thirds of the dressing over the salad.
- Toss well until everything is evenly coated.
- Refrigerate for at least 30 minutes before serving.
- Before serving, toss with the remaining dressing.
- Garnish with chopped roasted peanuts and fresh cilantro.
Notes
Rinsing the pasta with cold water stops the cooking process and keeps the salad fresh and light. For extra spice, add a drizzle of sriracha or a pinch of chili flakes to the dressing.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salade
- Method: Sans Cuisson
- Cuisine: Asiatique
Nutrition
- Serving Size: 1 portion
- Calories: 390
- Sugar: 8g
- Sodium: 540mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 0mg