Vegan Vegetable Pasta Salad with Spicy Asian Sesame Peanut Dressing

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All Photos © Christine Elise McCarthy 2016

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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Pasta salads.  Who doesn’t like them?  I guess – people who don’t like pasta but do such people exist?  Pasta is a universal thing – like bread.  Is there anyone that doesn’t like bread?  Anyway – lots of pasta salads are drenched in mayo-based sauces & there is no shortage of those that object to mayo.   Even those of us that love mayo are hesitant to eat a pasta salad with mayo that has been sitting out in the backyard BBQ too long.  So – why not eliminate two major objections & make a vegan pasta salad?  Nothing in it quick to spoil & nothing white & creamy to freak out the mayo-haters.

I used ingredients I happened to have so – this is a very flexible salad.  I wanted to use edamame but only had Lima beans – so fuck it.  I used Lima beans.   I had those gorgeous watermelon radishes but they were used primarily for their looks.  You could eliminate any ingredient – or add some – with no negative impact.   This is a light & clean alternative to accompany the entrees at BBQ’s which – let’s face it – tend to be meaty & heavy.

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Vegan Vegetable Pasta Salad with Spicy Asian Sesame Peanut Dressing


1 lb of pasta

6 oz edamame (or Lima beans)

1 small head of broccoli – cut into small florets

4 carrots – grated

2 bell peppers (red, yellow or orange are prettiest) – grated or diced

1 (15 oz) can chickpeas – drained & rinsed

1-4 jalapenos – seeded & either grated or minced

4 radishes – grated or chopped

3 scallions – sliced

1/4 cup cilantro – chopped

1/2 cup slivered almonds

3/4 cup roasted peanuts

GARNISH – extra radish slices. cilantro, extra peanuts

for the dressing

1/2 cup peanut butter (I used chunky)

4 TBS hoisin sauce

4 TBS liquid amino acids (or low sodium soy sauce or tamari)

4 TBS rice vinegar

4 TBS agave nectar

4 TBS sriracha

1 tsp chili oil

2 TBS sesame oil

1-4 garlic cloves – minced

S&P to taste

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Whisk together the dressing & set aside.

Cook the pasta & add the broccoli for the last minute or two that it cooks.  Drain & rinse pasta & broccoli under cold water.

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Toss the salad ingredients together.

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Add some dressing & toss.  Add as much as you like – which might be less than you made.  Overdressed salads get icky so add dressing incrementally until it is where you like it.

Garnish & serve.

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