FROM YOSHITHA’S KITCHEN

Creamy Yuzu Peanut Pasta Salad

By Yoshitha · October 28, 2026

If you are looking for a refreshing, high-protein meal prep option that completely breaks away from boring desktop lunches, this Creamy Yuzu Peanut Pasta Salad is it. By pairing high-protein fusilli pasta with a super-crisp, finely grated white cabbage base and tossing it all in an inventive, savory-sweet dressing made from softened peanut butter, rich ricotta, and bright yuzu juice, you get a vibrant fusion dish that is as healthy as it is flavorful. It is crunchy, creamy, perfectly balanced, and highly customizable to whatever you have in your fridge.

Bring a pot of salted water to a boil and cook your protein fusilli until it is perfectly al dente. Drain the pasta carefully, then toss it immediately with one teaspoon of ghee (or butter) while it’s still warm. This creates a light, flavorful barrier that prevents the pasta spirals from sticking together as they cool down.

While the pasta is cooling, get your fresh elements ready. Finely grate about a quarter of a large white cabbage to give the salad a beautiful, slaw-like crunch. Slice up your green onions and pull together a generous handful of fresh cress (Kresse) or any favorite microgreens to add a sharp, peppery pop to the bowl.

For the sauce, place your crunchy peanut butter into a small bowl and pop it into the microwave for a quick 5–10 seconds just until it softens. Add the ricotta, yuzu juice, soy sauce, and honey directly to the softened peanut butter. Whisk the ingredients together vigorously until they form a completely uniform, creamy, and glossy dressing.

Combine your cooled pasta, grated white cabbage, sliced green onions, and cress in a large mixing bowl. Pour your creamy yuzu peanut dressing over the top and fold everything together until the sauce settles into every single pasta groove.

Enjoy it immediately, or store it away in the fridge to let the flavors marry.

Creamy Yuzu Peanut Pasta Salad

A vibrant, macro-friendly fusion pasta salad featuring high-protein fusilli, crunchy grated white cabbage, and peppery cress, all tossed in a creamy stovetop-free yuzu, peanut butter, and ricotta dressing.

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Prep Time 10

Cook Time 10

Total Time 20

Servings 2

Calories 427 kcal

Ingredients

The Pasta Salad Base

150g protein fusilli pasta (approx. 20g protein per 100g)
1 tsp ghee or butter (to prevent sticking)
¼ large white cabbage, finely grated
1 handful fresh cress (Kresse) or microgreens
2 spring onions, sliced

The Creamy Yuzu Peanut Dressing

1 tbsp crunchy peanut butter (warmed)
2 tbsp ricotta cheese
1 tbsp yuzu juice
2 tbsp soy sauce
1 tbsp honey

The Garnish

Chili garlic crisp oil (to taste, for topping)

Instructions

Cook the protein fusilli in a large pot of salted boiling water until al dente. Drain, toss immediately with 1 teaspoon of ghee or butter to prevent sticking, and set aside to cool.
Finely grate the white cabbage and slice the green onions.
Place 1 tablespoon of crunchy peanut butter into a small bowl and microwave for 5–10 seconds until softened.
Add the ricotta, yuzu juice, soy sauce, and honey to the peanut butter, whisking until the dressing is completely smooth and combined.
In a large bowl, combine the cooled pasta, grated cabbage, sliced green onions, and fresh cress.
Pour the dressing over the top and mix thoroughly until everything is well coated.
Serve immediately or chill in the fridge for a few hours. Drizzle with chili garlic crisp oil right before serving.

Notes

(Note: Macronutrients calculated per serving based on 2 large main portions total, excluding optional chili oil topping)

Tips for Success

The Ultimate Finish – For me, topping this salad off with a spoonful of chili garlic crisp oil is an absolute game-changer. It slices through the richness of the peanut butter and ricotta, bringing a beautiful warmth and extra texture that rounds out the whole dish perfectly.
The Overnight Advantage: While you can absolutely eat this salad right away, letting it set in the fridge for a few hours—or even overnight—makes a massive difference. The cabbage softens just enough while retaining its snap, and the pasta fully absorbs the bright citrus notes of the sauce.
Don’t Skip the Microwave: Heating your peanut butter for just a few seconds is a crucial step. It thins out the consistency enough to blend smoothly with the cold ricotta, preventing annoying clumps in your final dressing.
Make It Your Own: Think of this recipe as a base template! It is highly adjustable, so feel free to toss in extra garden veggies, leftover shredded chicken, edamame, or baked cubed tofu to fit your specific macro goals.

Why You’ll Love This Dish

Built-In Protein Boost: Utilizing a high-protein fusilli alternative locks in a massive 21g of clean protein per serving naturally, making it incredibly filling without needing to cook extra meat.
Unexpected Flavor Fusion: The combination of rich, dairy-fresh ricotta and nutty peanut butter acts as a gorgeous canvas for the deep umami of soy sauce, the distinct, floral zest of citrusy yuzu, and the spicy crunch of chili crisp.
Perfect for Meal Prep: Unlike traditional mayo-heavy pasta salads that can get heavy or separate over time, this light, bright dressing absorbs beautifully into the ingredients without losing its structure.

Creamy Yuzu Peanut Pasta Salad