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.
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
| Protein: 21g | Fat: 10.1g | Carbs: 66.8g | Fiber: 4.5g |
(Note: Macronutrients calculated per serving based on 2 large main portions total, excluding optional chili oil topping)