Are you always scrambling for lunch ideas to bring to work or school? Then bookmark this recipe because it will come in handy! Pasta and vegetables are tossed in a gingery tahini peanut butter sauce and then refrigerated over night for a delicious cold pasta salad in the morning. It's that simple!

Tangy Asian Pasta Salad [Vegan]

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Serves

8

Cooking Time

10

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Ingredients

  • 1 16-ounce box of pasta of your choice

For the Sauce:

  • 4 tablespoons soy sauce or tamari
  • 1 tablespoon peanut butter
  • 2 garlic cloves
  • 1 garlic clove-sized chunk of fresh ginger
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon agave nectar
  • Juice from 1/2 of 1 lemon
  • 1 tablespoon tahini
  • 1/4 cup silken tofu (optional)
  • 1 14-ounce bag of frozen vegetables, Asian blend if available
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Preparation

  1. Cook pasta according to directions.
  2. Add sauce ingredients to a blender. Blend until combined and smooth.
  3. Once pasta is cooked, drain and place into a large mixing bowl. Add frozen vegetables and let hot pasta thaw out the veggies.
  4. Pour the sauce onto the pasta and vegetables. Toss well. Refrigerate at least an hour, but overnight is best.
  5. Toss before serving.
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