Peanut Pasta Salad
This Thai-inspired peanut pasta salad features a creamy peanut dressing, crunchy vegetables like red cabbage and carrots, and edamame to take care of your protein needs. Everything comes together in a colorful dish that’s perfect for meal prep!
The best thing about this recipe is that it comes together super quickly, including the time it takes to cook and cool the pasta. If you only have 30 minutes to meal prep for a few days, this is the perfect Quickies solution!
Why You’ll Love This Recipe
- The highlight of this peanut pasta salad is the rich dressing marbled with chili oil. It really brings everything together and pays homage to signature Thai flavors.
- This is the perfect recipe for meal prep and easy dinners. And the best part is that you can just double or triple the recipe if cooking for a larger household.
- I always advocate for eating a variety of plants. This peanut pasta salad is a great way to get lots of colorful vegetables, beans, nuts, and cereals.
- This recipe comes together quickly and with minimal cooking. Even when you account for the time it takes to cook the pasta, it barely takes half an hour!
Key Ingredients
- Rotini pasta is my favorite in salads because the twists trap the dressing, making every bite full of flavor.
- Edamame adds plant-based protein and a nice splash of color.
- Red cabbage and carrots bring even more color, some sweetness, and a whole lot of crunch.
- Peanut butter is the base of the spicy savory dressing that works so well with other ingredients.
- Lime juice balances the rich dressing with acidity.
- Chili crunch oil adds heat and a restaurant-worthy marble effect.
Hack It!
- Use a different type of pasta like penne macaroni if that’s what you have. This recipe also works with noodles – check out my Thai Noodle Salad!
- Similarly, you can substitute for a gluten-free alternative like chickpea or rice pasta. You should also use tamari instead of regular soy sauce.
- If you’re allergic to peanuts, swap peanut butter for almond butter or sunflower seed butter.
- Got extra produce in your fridge? Add shredded cucumber, bell pepper, or snap peas to avoid wasting food.
- Add more sriracha or chili crunch oil if you like spice. Or you can use less if you prefer a more mild flavor.
- If you have a soy allergy, swap edamame for green peas and use liquid aminos instead of soy sauce.
How to Make Peanut Pasta Salad
Step 1: In a bowl, combine the cooked rotini pasta, edamame, green onion, red cabbage, carrot, cilantro and peanuts.
Step 2: In a jar, mix together the peanut butter, lime juice, soy sauce, sriracha and water until a smooth pourable dressing is formed. Using a small spoon, carefully disperse the chili crunch over the surface of your dressing to create a melting lava looking effect.
Step 3: Pour the dressing over top of your salad.
Step 4: Toss everything together. Serve with extra dressing, fresh herbs, or a crunchy element like toasted sesame seeds.
Frequently Asked Questions
Yes. Substitute sunflower seed butter or tahini for the peanut butter and omit the peanuts.
Store in a sealed container in the fridge for up to 4 days.
That’s exactly what I use! If you forgot to let it thaw, you can mix it with cooked pasta. This will cool it down faster.
More Plant-Based Salads
- Shredded Tofu Salad
- Spicy Pasta Salad
- Tzatziki Chickpea Salad
- Carrot and Cucumber Salad
- Kale White Bean Salad
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The Recipe: Peanut Pasta Salad
Ingredients
- 4 cups cooked rotini pasta
- 1 cup edamame
- 1 bunch green onion, chopped
- ¼ head red cabbage, shredded
- 1 cup carrots, grated
- 1 bunch cilantro, chopped
- ⅓ cup peanuts, crushed
For the dressing
- 1 lime, squeezed
- ⅓ cup peanut butter, melted to be pourable
- 2 tbsp soy sauce
- 1 tbsp sriracha
- 2-3 tbsp water, to thin as needed
- 1 tbsp chili crunch oil
Equipment
- Cutting board or mandolin
- Cheese grater
- Small bowl or jar to mix the dressing
- Large mixing bowl
Instructions
- In a bowl, combine the rotini pasta, edamame, green onion, red cabbage, carrot, cilantro and peanuts.
- In a jar, mix together the peanut butter, lime juice, soy sauce, sriracha and water until a smooth pourable dressing is formed. Using a small spoon, carefully disperse the chili crunch over the surface of your dressing to create a melting lava looking effect.
- Pour the dressing over top and toss. Store in a sealed container in the fridge for up to four days.
Notes
- Use a different type of pasta like penne macaroni if that’s what you have. This recipe also works with noodles – check out my Thai Noodle Salad!
- Similarly, you can substitute for a gluten-free alternative like chickpea or rice pasta. You should also use tamari instead of regular soy sauce.
- If you’re allergic to peanuts, swap peanut butter for almond butter or sunflower seed butter.
- Got extra produce in your fridge? Add shredded cucumber, bell pepper, or snap peas to avoid wasting food.
- Add more sriracha or chili crunch oil if you like spice. Or you can use less if you prefer a more mild flavor.
- If you have a soy allergy, swap edamame for green peas and use liquid aminos instead of soy sauce.