It’s a fact: I can rarely leave well enough alone. I started out wanting to re-photograph this recipe (oh, hello embarrassing photos from six years ago) and ended up revamping the whole dang thing. And so, welcome to Peanut Butter Noodles Part Two: The Veggie-Loaded Experience!

Veggie-Loaded Peanut Noodle Salad - Peanut noodles made extra creamy and bulked up with tons of veggies. We love having this vegan salad in the fridge for easy lunches and dinners!

These days, I look for ways to bulk up on the vegetables at every single meal. So it made sense to double up on the veggies for this Veggie-Loaded Peanut Noodle Salad recipe while also reducing the amount of pasta I use. However, that creamy peanutty dressing? I still use just as much as I did for the original recipe. What can I say? It’s necessary.

Bell peppers, carrots, cucumbers, scallions, whole wheat spaghetti, and a generous amount of peanut dressing: that’s what’s happening here.

Oh, and, of course, a nice sprinkle of salted peanuts on top for crunch and deliciousness.

Veggie-Loaded Peanut Noodle Salad - Peanut noodles made extra creamy and bulked up with tons of veggies. We love having this vegan salad in the fridge for easy lunches and dinners!

This salad is oh-so great for summer. Make up a batch and have it in the fridge at the ready for:

  • A quick hearty lunch
  • A lazy dinner outside
  • Picnics by the lake
  • Taking to summer potlucks (allergy-conscious note: make sure everyone knows it’s peanutty!)
  • Sneaking a quick forkful at 1 a.m. (Not that I know anything about that.)

Veggie-Loaded Peanut Noodle Salad - Peanut noodles made extra creamy and bulked up with tons of veggies. We love having this vegan salad in the fridge for easy lunches and dinners!

 

Prep: 15 mins
Cook: 10 mins
Total: 25 mins

Veggie-Loaded Peanut Noodle Salad

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The Peanut Butter Noodle Salad recipe you love, made extra creamy and bulked up with tons of veggies. We love having this in the fridge for easy lunches and dinners!

Ingredients

  • 1/2 pound whole wheat spaghetti noodles
  • 1 medium cucumber (peeled, quartered and sliced)
  • 2 medium carrots (peeled and sliced)
  • 1 large red (yellow, or orange bell pepper, diced)
  • 1 bunch scallions (peeled and sliced into rounds (reserve upper green parts for garnish))
  • 1/2 cup chopped peanuts

Peanut-Sesame Dressing:

  • 1/2 cup creamy peanut butter
  • 1/3 cup sesame oil
  • 1/3 cup rice wine vinegar
  • 1/4 cup Tamari or soy sauce
  • 2 teaspoons grated and peeled fresh ginger root
  • 1 medium garlic clove (minced)

Instructions

  • Cook the pasta according to package instructions. Drain and add to a large bowl. Add the cucumbers, carrots, pepper, and scallions (reserve a few scallions for garnish).
  • Make the dressing: Add all of the Peanut-Sesame Dressing ingredients to a small bowl and whisk briskly until blended. Pour over the veggies and pasta. Using salad tossers, tongs, or two wooden spoons, toss pasta, veggies, and dressing until well-combined.
  • Top with peanuts and remaining scallions. Serve.
  • Keeps well in an airtight container in the refrigerator for about 3 days.

 

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