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Tasty High-Protein Asian Pasta Salad

A colorful salad packed with protein-rich ingredients and a creamy, spicy peanut dressing, perfect for summer gatherings or quick meals.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Main Course, Salad
Cuisine: Asian, Fusion
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Dressing
  • 1/4 cup peanut butter Creamy natural peanut butter is preferred.
  • 2.5 oz orange juice Fresh is best for brightness.
  • 2 tbsp rice vinegar Adds a nice tang.
  • 1 tbsp liquid aminos Soy sauce can be used as a gluten-free option.
  • 1.5 tbsp maple syrup A touch of sweetness.
  • 1 clove garlic Freshly minced for punch.
  • 4 tsp sriracha Adjust according to spice preference.
  • 1 tsp grated fresh ginger Adds depth of flavor.
  • 1 tsp sesame oil For an authentic richness.
For the Salad
  • 8 oz rotini pasta Or any pasta of your choice.
  • 1.25 cups finely sliced cabbage Green or purple for color.
  • 1.25 cups freshly grated or julienned carrots Adds color and crunch.
  • 1.25 cups diced cucumber Crisp and refreshing.
  • 4 pieces scallions Thinly sliced for extra zing.

Method
 

Preparation
  1. Wash and prep all your vegetables: thinly slice the cabbage, julienne or grate the carrots, dice the cucumber, and slice the scallions.
  2. Place all the veggies in a large mixing bowl and set aside.
Making the Dressing
  1. In a separate bowl, mince the garlic and combine it with the peanut butter, orange juice, rice vinegar, maple syrup, liquid aminos, sriracha, ginger, and sesame oil.
  2. Whisk until the mixture is smooth and creamy.
Cooking the Pasta
  1. Bring salted water to a boil in a large pot.
  2. Add the rotini and cook until al dente, following package instructions (around 7-9 minutes).
  3. Drain and rinse under cold water to stop the cooking process.
Combining Ingredients
  1. Add the cooled pasta into the bowl with the veggies.
  2. Pour in the peanut dressing and toss everything together until evenly coated.
Final Touch
  1. Allow the salad to sit for about 5-10 minutes to let the flavors meld. Serve it cold or at room temperature.

Notes

This salad can be kept in the fridge for about 3-4 days. Prepare dressing and chop veggies in advance for best flavor integration. Layer the dressing at the bottom when packing for lunch to avoid sogginess.