Peanut Pasta Salad

A vibrant, nutrient-packed peanut pasta salad bursting with fresh vegetables and bold flavors. Tossed in a creamy peanut and lime dressing, this wholesome dish features wholewheat pasta, protein-rich edamame, crisp carrots, crunchy peppers, refreshing cucumber, and zesty spring onions, all finished with a satisfying crunch of roasted peanuts. Perfect for a nourishing meal that’s both delicious and easy to make!

Peanut Pasta Salad: Ingredients

To make this peanut pasta salad you will need:

Tofu

• 280g pressed extra firm tofu cut into 1cm cubes
• 1 tsp sesame oil
• 2 tsp light soy sauce
• 1 tsp white miso
• 1 tsp corn flour

Salad

• 240g whole wheat or chickpea pasta cooked and cooled
• 150g shelled edamame/soy beans
• 1 medium grated carrot
• 1 finely diced red pepper
• 8cm diced cucumber
• 3 chopped spring onions
• 1/2 cup crush roasted peanuts
• 2 tsp toasted sesame seeds to serve
• 2 tsp chilli oil to serve (optional)

Dressing

• 100g natural peanut butter
• 1 tbsp light soy sauce
• 2 tbsp mirin
• 1 red chilli seeds removed and roughly chopped
• 1 garlic clove
• 1 tsp sesame oil
• 1 tsp light brown sugar
• 1 lime juice
• 3-4 tbsp water

How to Make Peanut Pasta Salad

Start by preparing all your vegetables and ensuring your pasta is cooked and completely cooled. Having everything ready makes the process smoother and quicker.

Making the Crispy Tofu

In a bowl, whisk together sesame oil, soy sauce, and miso to create a flavourful marinade. Gently toss in the tofu, ensuring each piece is well coated. For extra crispiness, sprinkle over some cornflour and toss again.

Transfer the tofu to an air fryer and cook at 200C for 10 minutes until golden and crispy, shaking the basket halfway through for even cooking.

Blending the Dressing

While the tofu is crisping up, prepare the dressing. Simply add all the ingredients to a blender and blend until silky smooth. If the consistency is too thick, add a splash of water to reach your desired texture.

Assembling the Salad

In a large bowl, combine all the salad ingredients, leaving out the sesame seeds and chilli oil for now. Pour over the dressing and toss everything together until well coated.

Serving & Finishing Touches

Divide the pasta salad into bowls, topping each portion with crispy tofu. Finish with a sprinkle of sesame seeds and a drizzle of chilli oil for a touch of heat. Serve immediately and enjoy!

This fresh, vibrant dish is packed with flavour and texture, perfect for a quick lunch or a light dinner.

Peanut Pasta Salad: Similar Recipes

If you liked this recipe, you might also like these:

• Creamy pesto pasta salad
• Tortellini peso salad
• Vegan Greek pasta salad

Peanut Pasta Salad

5 from 1 vote

Veg-packed peanut pasta salad with a creamy lime and peanut butter dressing. Served with crispy air-fried tofu.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: lunch

Cuisine: Fusion

Ingredients Method

Ingredients

  

Tofu

• 280g pressed extra firm tofu cut into 1cm cubes
• 1 tsp sesame oil
• 2 tsp light soy sauce
• 1 tsp white miso
• 1 tsp corn flour

Salad

• 240g whole wheat or chickpea pasta cooked and cooled
• 150g shelled edamame/soy beans
• 1 medium grated carrot
• 1 finely diced red pepper
• 8cm diced cucumber
• 3 chopped spring onions
• 1/2 cup crush roasted peanuts
• 2 tsp toasted sesame seeds to serve
• 2 tsp chilli oil to serve (optional)

Dressing

• 100g natural peanut butter
• 1 tbsp light soy sauce
• 2 tbsp mirin
• 1 red chilli seeds removed and roughly chopped
• 1 garlic clove
• 1 tsp sesame oil
• 1 tsp light brown sugar
• 1 lime juice
• 3-4 tbsp water

Method

 

1. Whisk the sesame oil, soy sauce, and miso for the tofu in a medium bowl. Tip in the tofu and toss well to coat. Sprinkle over the cornflour and toss again.
2. Tip the tofu into the air fryer. Cook for 10 minutes at 200℃/400℉, tossing halfway through. Tip into a bowl and set aside.
3. Whilst the tofu cooks, add all of the dressing ingredients into a blender and blend until smooth. Add extra water if necessary, to loosen.
4. Add all of the salad ingredients, excluding the sesame seeds and chilli oil, into a large bowl. Drizzle over the dressing and toss well to combine.
5. Divide the pasta salad between four bowls. Sprinkle over the tofu and toasted sesame seeds, drizzle with chilli oil, and serve.