Peanut butter veggie pasta salad

Discover the irresistible flavors of a wholesome peanut butter veggie pasta salad. Indulge in a delectable mix of fresh vegetables, creamy peanut butter dressing, and flavorful pasta.

Ingredients:

• 1 1/2 cup dry whole wheat fusilli pasta
• 1 cup small broccoli florets
• 1 cup small cauliflower florets
• 1 cup asparagus spears, cut into 1-inch pieces
• 1/2 cup carrots, julianned
• 2 tablespoon scallions
• 1 tablespoon cilantro
• 1/2 cup chunky peanut butter
• 1/2 cup water
• 2 tablespoon low sodium soy sauce
• 1 teaspoon wasabi powder (optional)
• 1 tablespoon maple syrup
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil

Instructions:

1. Boil a large pot of water and follow the instructions on the pasta package — usually around 11 minutes for fusilli. Drain the pasta and let it cool.
2. Boil another big pot of water and put in cauliflower florets. Cook for 2 minutes, then add broccoli and asparagus. Cook all the vegetables for an additional minute.
3. Remove the veggies from the water and transfer them to a bowl of ice water to maintain their color and stop the cooking process. Drain them after.
4. In a large serving bowl, combine pasta, cooked veggies, carrots, scallions, and cilantro. Pour half of the sauce over the mix and toss well. Add more sauce until you reach the desired consistency. You can add more sauce later as the salad absorbs it.
5. In a microwave-safe bowl of medium size, combine peanut butter and water. Microwave for about 30 seconds until it softens. Stir until smooth. Add soy sauce, wasabi powder, rice vinegar, and sesame oil.

Summary:

• Calories: 1560 kcal
• Fat: 74 g
• Protein: 59 g
• Carbs: 181 g
• Potassium: 2146 mg
• Magnesium: 381 mg