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.

Make it a Meal

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.

Prep Time: 10 minutes Cook Time: 7-9 minutes
Yield:4 servings

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Ingredients

For the Salad

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

For the Dressing

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

Instructions

Cook pasta according to package directions. Drain and set aside to cool.
Meanwhile, in a large bowl, whisk together dressing ingredients until well combined.
Add vegetables and pasta to a large salad bowl.
Top with dressing and toss to thoroughly combine. Garnish with crushed red pepper flakes and sesame seeds.