Easy Pasta Salad With An Exquisite Peanut Butter Dressing (15 Min, Vegan)

Pasta Salad with Peanut Butter Dressing. So tasty that it has to be tried to be believed. You won't regret this healthy pasta bad boy. Ready in 15 minutes, high in fiber and protein | hurrythefoodup.comThink salads are for pussies?

Well, not anymore! Man up your salads with this so-tasty-it-must-be-tried-to-be-believed salad containing all the vitaminy goodness you’d expect from carrot, red cabbage and lettuce but with added energy from the pasta, and taste and protein from peanuts. Perfect for that extra boost before sports or helping to rebuild those weary muscles. Try just it once and you’ll be hooked!*

*you won’t actually get hooked as it’s not addictive, but it does taste ridiculously good!

Pasta Salad with Peanut Butter Dressing. So tasty that it has to be tried to be believed. You won't regret this healthy pasta bad boy. Ready in 15 minutes, high in fiber and protein | hurrythefoodup.com

Health Benefits – Pasta Salad with an Exquisite Peanut Butter DressingPasta Salad with Peanut Butter Dressing Nutrition Facts | hurrythefoodup.com

The Salad is also good for you. Our bodies are amazing and complex machines that need a little bit of everything to run as well as they should.

  • High in vitamin B6, mostly found in meat, poultry or fish, but also in nuts and legumes like peanuts: You need it to keep your skin healthy and it helps against depression (IOM).
  • High in fiber through peanuts and whole grain pasta. Eating more of it will help you to protect yourself better against the three biggest killers of humanity: diabetes, heart disease and cancer (Harvard).
  • Fairly high in protein: noodles and peanuts. Beef up those muscles…without beef.
  • Make sure you get a colorful salad mix (eg. with carrots, red cabbage, lettuce) to get some more vitamins and minerals.

5.0 from 1 reviews
Pasta Man-Salad (Malad) With Peanut Butter Dressing
Prep time
Cook time
Total time
A manly salad sure to put hair on your chest
Serves: 2 manly portions
  • A small salad mix - lettuce, red cabbage, purple kale, carrot all go great
  • 2 tbsp peanut butter
  • 2 tbsp soy sauce
  • 2 tbsp honey or agave nectar to make it vegan
  • 2 tbsp vinegar (malt or white are fine)
  • A pinch or two of chopped or grated ginger (dried is fine)
  • A clove of chopped or crushed garlic (dried is fine here too)
  • A small dash of water
  • 150g wholemeal spaghetti/pasta
  • A small handful of peanuts or seeds
  • If you're feeling posh you can add some coriander or lime for decoration
  1. Get the pasta cooking away
  2. Rinse, then chop or rip the salad, peel and grate the carrots and chuck in large bowl
  3. Mix the peanut butter, soy sauce, honey and vinegar together well in a small bowl
  4. Add the ginger and garlic
  5. Add a spot of water to thin the sauce (just a little!) and stir well
  6. Drain the pasta and throw in with salad
  7. Add the sauce, mix up and voilà!
Try out different salad combos - and remove the pasta for a lower calorie version!

Recipe adapted from Cookie and Kate. Thanks Kate 🙂


  1. Hello from Canada!

    I found your blog tonight and love all of your recipes and videos! Thank you for such health conscious and quick recipes!

    I’m soy sensitive and vinegar has proven tricky for me recently as well. Could coconut amino acid be used as a substitute for the soy sauce and lemon for the vinegar in this recipe?

    Thanks in advance 🙂 your work is very appreciated 🙂

    • Hi Erin, thanks for stopping by!!
      That’s always super rewarding to hear, glad you like the recipes!
      To be honest, I’m not sure about the coconut amino acid because I never tried it, but you can definitely substitute lemon for the vinegar! I do that quite often myself 🙂

        • I’ve made the peanut sauce several times, and it’s delicious! The coconut amino acid is a bit sweeter, but less salty than soy sauce. This worked out well as the lemon juice is not as potent as the vinegar, so sweetener wasn’t required. I used 3 tbsp of lemon juice on place of the vinegar and subbed the coconut amino acid straight across for the soy, otherwise left all the ingredients the same. This has been a fabulous dipping sauce for salad rolls too. Thanks for an amazing recipe guys 🙂

          • Super interesting, Erin!! Thanks a ton for posting your version, will definitely try it out. This recipe still belongs to my regular dishes 🙂

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