Picnic Perfect Pasta Salad
Ingredients
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
Instructions
- 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.
