Asian Peanut Pasta Salad

This Asian-style Peanut Pasta Salad is full of flavor and perfect for lunch or dinner. It’s vegan, can easily be made gluten-free, and is a great dish to bring to a potluck or BBQ. 

I hope you all had a wonderful weekend! Although I consider our cat Cheeto to be just like a son, and I have celebrated Mother’s Day with him in the past, it was nice to celebrate with Eli this year. We brunched, played in our new mini pool, and I enjoyed a few mimosas 🙂

Mondays are never anyone’s favorite, so hopefully this Asian Peanut Pasta Salad will cheer you up!

Asian Peanut Pasta Salad Recipe Ingredients

• Pasta – I used 12 ounces of rotini pasta. Gluten-free pasta can be substituted, as well as any other type of pasta of your choice.
• Tofu – This recipe calls for one 14-ounce container of extra firm tofu, drained and patted dry
• Olive oil
• Tamari – Soy sauce also works (I prefer the low-sodium option). If necessary, ensure it’s gluten-free.
• Veggies – I used shredded carrots, thinly sliced purple cabbage, sliced red bell pepper, chopped broccoli, green onion, and cilantro.
• Peanut Dressing – The dressing is made with peanut butter, water, rice wine vinegar, tamari (or soy sauce), fresh garlic and ginger, toasted sesame oil, and salt.

How To Make This Asian-Style Pasta Salad

Recipe Tips and Thoughts

• This pasta salad is vegan and can be made gluten-free by using gluten-free pasta.
• It’s loaded with tons of veggies, bulked up with some tofu, and topped off with a creamy and flavorful peanut sauce.
• If you are not a fan of the mayo-soaked pasta salad you find at the deli counter, then this recipe is for you.
• Although it isn’t officially summer yet, it has been hot here, and we’ve been barbecuing quite a bit. This Asian Peanut Pasta makes for a great summer BBQ side dish.
• It’s not too heavy, and the Asian flavors provide a nice change from the traditional pasta salads you often see. 
• Store it in an airtight container in the fridge for up to three days.
• It’s also great for a make-ahead lunch or a quick and easy dinner!

Have a question about this recipe? Ask me in the comments, and I’ll get back to you ASAP.

Looking For More Delicious Vegetarian Pasta Salad Ideas?

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Bruschetta Pasta Salad with Parmesan

Creamy Tahini Greek Pasta Salad

Asian Peanut Pasta Salad with Tofu

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• Total Time: 35 minutes
• Yield: 4-6 1x

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Ingredients

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• 12 oz rotini pasta, or your favorite kind
• 1 (14 oz) container extra firm tofu, drained and patted dry
• 1 teaspoon olive oil
• 1 tablespoon tamari, or soy sauce (gluten free if necessary)
• 1 cup shredded carrots
• 1 cups thinly sliced purple cabbage
• 1 cup thinly sliced red bell pepper, cut into bite size pieces
• 1 cup chopped broccoli
• 1/3 cup sliced green onion
• 1/3 cup chopped cilantro

Peanut Dressing:

• 1 cup creamy peanut butter
• 1 1/4 cup water
• 3 teaspoons rice wine vinegar
• 1 tablespoon tamari, or soy sauce
• 2 cloves garlic, chopped
• 1 teaspoon grated ginger
• 1/2 teaspoon toasted sesame oil
• 1/2 teaspoon salt

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Instructions

1. Cook pasta according to package directions. Heat a large skillet over medium heat and add olive oil, tofu and Tamari. Cook tofu until browned and crispy, 10 minutes.
2. Place all dressing ingredients into a blender and blend until creamy, 30 seconds – 1 minute.
3. Add the cooked pasta, tofu, all the vegetables and the peanut dressing to a large bowl and mix until combined. Pasta salad can be enjoyed immediately or refrigerated for up to 3 days.

• Prep Time: 20 mins
• Cook Time: 15 mins
• Category: Dinner, Lunch, Gluten Free, Vegan