Peanut Butter Veggie Pasta Salad

By posting this recipe I am entering a recipe challenge sponsored by PeanutButterLovers.com and am eligible to win prizes. I was not additionally compensated for my time.

When I think of peanuts and peanut butter, a lot of things pop into my mind – and I’m not just talking about it’s protein and heart-healthy unsaturated fat content –although, admittedly, I do think of that, too. 

My first dog, Chip comes to mind – the sweetest Black Lab/German Shepherd mix – who’s favorite food just so happened to be peanut butter.

I think of summer days spent hiking with my dad and the trail mix we would pack for our uphill journey. (He still teases me about the time I asked, “Are we there yeeeeet?” literally five minutes in to a two hour hike.)

I think of early morning trips to the mountains in both Alberta and California with friends to go skiing or snowboarding. I’d usually pack a homemade peanut butter sandwich for the day ahead.

Peanut butter reminds me of college – those fun days in San Luis Obispo – and my go-to recipe, a Peanut Butter Stir-fry.

I also get a smile on my face when I think of my mom and her love of peanut butter sandwiches dipped in chocolate milk.

It's fun to think about the memories formed by certain foods throughout our lives –  whether it's at the dinner table, the hiking trail, or the snowy mountain. 

This recipe reflects my current love of peanut butter in savory dishes. It's a recipe I'd like to pack for a picnic – so I may do just that. 

Peanut Butter Veggie Pasta Salad

Packed with veggies, plant-protein, and whole grains, this is a perfectly balanced meal by itself! It’s a good one to keep on hand throughout the week for a go-to healthy lunch or dinner when you don’t have time or feel like cooking.

makes 4 heaping 1 cup servings

Ingredients:

1.5 cups dry whole wheat fusilli pasta

1 heaping cup small broccoli florets

1 heaping cup small cauliflower florets

1 cup asparagus spears, cut into 1" pieces

1/2 cup carrots,  julianned

2 tablespoons scallions

1 tablespoon cilantro

Sauce:

1/2 cup chunky peanut butter

1/2 cup water

2 tablespoons low sodium soy sauce

1 teaspoon wasabi powder (optional)

1 tablespoon maple syrup

1 tablespoon rice vinegar

1 teaspoon sesame oil

1.     Bring a large pot of water to a boil and cook pasta according to package instructions -- about 11 minutes for fusilli. Strain, and set aside to cool.

2.     Bring another large pot of water to the boil and add cauliflower florets, cook for 2 minutes, then add broccoli florets and asparagus to the pot with the cauliflower. Cook all veggies for 1 minute longer.

3.     Strain vegetables and add to a large bowl of ice water to stop them cooking and keep their colors bright. Strain and set aside.

4.     In a medium sized microwave safe bowl add peanut butter and water and cook for about 30 seconds until soft. Whisk until smooth. Then add the soy sauce, wasabi powder, rice vinegar, and sesame oil.

5.     In a large serving bowl, add pasta, cooked vegetables, carrots, scallions, and cilantro. Pour about half of the sauce over the mixture and toss. Add more sauce to your desired consistency. (Adding more as the salad sits and ingredients soak up sauce.)

6.     Enjoy!