Courtney's Asian Peanut Pasta Salad

Name: Courtney's Asian Peanut Pasta Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Asian
Ingredients: 1 lb chickpea pasta; 1 can corn, unsalted; 2 carrots; 1/2 cup edamame beans; 1/2 red onion; 3 oz kale; 7 oz baked tofu; 1 cup reserved pasta water; 100g peanut butter; 2 tbsp soy sauce; 2 tbsp rice wine vinegar; 2 tbsp dark brown sugar, packed; Lime juice; 1 knob of ginger, thumb size; 1 clove garlic; 3 tbsp chia seeds

3 steps

Prep:20minCook:10min

Sub in whatever you like, try to maximize the color variety! Red: bell pepper, tomato Orange: carrot, bell pepper Yellow: corn, bell pepper, cauliflower florets Green: kale, broccoli florets, edamame beans, marinated artichoke Purple: cabbage, onion Brown: chick peas, nuts/seeds Can also add shrimp, tofu, or chicken for extra protein.

Updated at: Mon, 22 Jul 2024 14:40:14 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories373.4 kcal (19%)

Total Fat13.4 g (19%)

Carbs49.5 g (19%)

Sugars12.7 g (14%)

Protein22.6 g (45%)

Sodium356.4 mg (18%)

Fiber12 g (43%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

Salad

1 lbchickpea pasta

1 cancorn

unsalted

2carrots

½ cupedamame beans

0.5red onion

3 ozkale

7 oztofu

baked

Sauce

1 cuppasta water

reserved

100gpeanut butter

2 Tbspsoy sauce

2 Tbsprice wine vinegar

2 Tbspdark brown sugar

1 knobginger

Instructions

Step 1

Cook the pasta to al dente. Reserve some of the starchy pasta water to make the sauce before draining.

Step 2

Meanwhile, chop up the salad ingredients and make the sauce using a blender. Add the pasta water to reach the desired consistency, keeping in mind that it will thicken over time in the fridge.

Step 3

Combine the pasta with the chopped ingredients. Store the sauce in the fridge and drizzle immediately before serving cold.