Ginger Peanut Pasta Salad
Brighten up your mealtime routine with this flavorful Ginger Peanut Pasta Salad, a vibrant fusion of fresh veggies, tender pasta, and a zesty peanut dressing that's bursting with Asian-inspired flavors. Tossed with crisp julienned carrots, crunchy bell peppers, refreshing cucumber, protein-packed edamame, and fragrant cilantro, this salad is a colorful feast for both the eyes and the palate. The creamy peanut dressing, made with rich peanut butter, fresh ginger, and tangy lime juice, adds the perfect balance of savory and slightly sweet notes. Garnished with crushed peanuts and sesame seeds for added texture, this versatile dish is perfect for a light lunch, meal prep, or as a refreshing side for your next gathering. Ready in just 30 minutes, it’s an easy and wholesome recipe you’ll return to again and again.
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Recipe Information
Ingredients
- 250 grams Spaghetti or linguine
- 2 medium Carrots (julienned or shredded)
- 1 medium Red bell pepper (thinly sliced)
- 1 medium Cucumber (sliced into half moons)
- 1 cup Edamame (cooked and shelled)
- 3 stalks Green onions (thinly sliced)
- 0.5 cup Fresh cilantro (chopped)
- 0.25 cup Creamy peanut butter
- 3 tablespoons Soy sauce (low sodium preferred)
- 1.5 tablespoons Sesame oil
- 2 tablespoons Rice vinegar
- 1.5 tablespoons Honey (or maple syrup for vegan option)
- 1 tablespoon Fresh ginger (grated)
- 1 clove Garlic (minced)
- 2 tablespoons Lime juice (freshly squeezed)
- 0.25 cup Crushed peanuts (for garnish)
- 1 tablespoon Sesame seeds (for garnish)
Instructions
Cook the spaghetti or linguine according to package instructions until al dente. Drain, rinse under cold water, and set aside.
While the pasta cooks, prepare the vegetables: julienne or shred the carrots, slice the red bell pepper and cucumber, and cook the edamame if necessary. Set all the vegetables aside.
In a medium-sized mixing bowl, whisk together the peanut butter, soy sauce, sesame oil, rice vinegar, honey, grated ginger, minced garlic, and lime juice until smooth. Add a tablespoon of warm water at a time if the dressing is too thick, adjusting to your preferred consistency.
In a large mixing bowl, combine the cooked pasta, prepared vegetables, green onions, and chopped cilantro. Pour the peanut dressing over the mixture and toss well to coat everything evenly.
Taste and adjust seasoning as needed. Add more soy sauce for saltiness, lime juice for acidity, or honey for sweetness if desired.
Transfer the pasta salad to a serving dish or individual bowls. Garnish with crushed peanuts and sesame seeds.
Serve immediately or refrigerate for 30 minutes to 1 hour to allow the flavors to meld. Enjoy cold or at room temperature.
Nutrition Facts
Calories |
1744 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.6 g | 115% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 8.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1896 mg | 82% | |
| Total Carbohydrate | 183.6 g | 67% | |
| Dietary Fiber | 33.1 g | 118% | |
| Total Sugars | 56.0 g | ||
| Protein | 74.5 g | 149% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 477 mg | 37% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 3372 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
