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Picnic Perfect Pasta Salad


For the salad:

  • 12 oz gluten-free or regular Fusilli pasta cooked and rinsed
  • 1 red bell pepper seeded and diced
  • 1 cucumber seeded and diced
  • 2 scallions both white and green parts, thinly sliced
  • 1 cup shredded carrots
  • 1 cup shelled edamame
  • 1 avocado seeded and cut into 1/2 " cubes

For the peanut dressing:

  • 3 tbsp creamy peanut butter
  • 2 tbsp lime juice
  • 1 tbsp gluten-free or regular soy sauce
  • 1 tbsp unseasoned rice vinegar
  • 1/4 cup water
  • 1/4 tsp red pepper flakes
  • salt and pepper to taste


  • Cook the pasta according to package directions. Drain and rinse under cold water to stop the cooking process. Set aside.
  • In a large bowl, combine the bell pepper, cucumber, scallions, carrots, edamame, and avocado. Set aside.
  • Add the peanut dressing ingredients to a blender, blending until smooth.
  • Add the rinsed and drained pasta to the bowl with the vegetables. Pour the peanut dressing over top. Toss to combine, adding additional salt and pepper, if needed.
  • Serve immediately, or store in the fridge for a few hours prior to serving.