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A serving of peanut pasta salad, with ingredients like green onions and chili oil visible in the shot.

Peanut Pasta Salad

Print Recipe
Delicious and quick vegan meal prep salad that pays homage to Thai flavors.
Course Salad
Cuisine Asian, Thai
Keyword 20 minute recipe, 30 minutes or less, quick dinner, quick meals, quick pasta recipe, quick plant based recipe, quick recipes, quick salad, quick vegan dinner, quick vegan recipe, quick vegan recipes, quickies, vegan peanut dressing, vegan quick recipes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 478.1
Author carleigh

Equipment

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

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.

Nutrition

Calories: 478.1kcal | Carbohydrates: 57.6g | Protein: 21.3g | Fat: 20.4g | Saturated Fat: 3.6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8.9g | Trans Fat: 0.003g | Sodium: 934.7mg | Potassium: 730.1mg | Fiber: 9.2g | Sugar: 8.7g | Vitamin A: 6139.5IU | Vitamin C: 43.1mg | Calcium: 103.7mg | Iron: 4.2mg