Asian Rotini Pasta Salad with Creamy Peanut Dressing
I love ethnic foods, and I especially love experimenting with recipes to find ways to make them healthier. This Asian Rotini Pasta Salad is one of my new favorites! It is loaded with fresh vegetables for a great crispy texture, and it tastes just as good for leftovers.
You can experiment with the vegetables in this salad based on preference and what’s available. Tossed with a delicious peanut sauce that adds a burst of distinctive Asian flavor, this dish is great as a side or featured as the main course of your meal.
I’ve tried many versions of peanut sauce, and this one is definitely a winner! It’s not too sweet and perfectly balanced for this salad. The secret ingredient is fresh orange juice, which adds a delicious brightness. You may even want to make a double batch of the dressing to use with spring rolls, salads, or even just fresh veggies.
This pasta salad makes a delicious lunch or light dinner. Or you could try it as a side dish with a heartier main course like these Pulled BBQ Jackfruit Sandwiches.
8 oz. Banza rotini pasta
1 cup chopped or shredded cabbage
1 cup chopped cucumber
1 cup shredded carrots
4 scallions, sliced
3/4 cup defrosted edamame
1/4 cup orange juice
1/4 cup peanut butter
2 tablespoons rice vinegar
2 tablespoons liquid aminos
2 teaspoons sesame oil
1 tablespoon maple syrup
1 clove garlic, minced
Sesame seeds and crushed red pepper flakes for garnish, optional
Below is a list of recommended products to use for this recipe!
