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Leftovers are one my favorite things in this world! There isn’t much that beats cooking once and eating twice, right? This healthy leftover noodle recipe for Spicy Vegan Peanut Pasta Salad uses leftover spaghetti noodles and lots of fresh veggies. I like to make this Vegan Pasta Salad the day after I make spaghetti because I inevitably end up with too many noodles.
And for years I had a hard time telling when my spaghetti noodles were actually done. I was told very early on (not sure by whom) to throw my pasta against the wall to determine if it’s ready. Apparently, if it sticks, it’s done. Have you ever thrown your spaghetti against the wall to test if it’s ready? And, like me, did you ever wonder if this was actually a valid test or a make-work cleaning project?
I stopped throwing my spaghetti against the wall years ago, not because I thought it didn’t work, but because it was a pain to clean up. But these days, and after 30+ years of pasta making, I can pretty much tell if my pasta is ready by its texture when I taste it. Have you heard the term al dente ? It essentially means your spaghetti is ready; it’s a little tender but there’s some resistance. In other words, it’s not tough and it’s not mushy. But I am convinced knowing if your pasta is ready is an acquired skill that takes years to master.
Which type of Spaghetti to use:
Then there’s the question of which spaghetti noodles to use. Whole wheat takes a long time to cook and personally, I find it a bit too dense. I prefer to use “smart pasta” because it cooks faster than the whole wheat but you still get 4X as much fibre than if you ate white pasta. Although it’s not quite as healthy as the whole wheat, you are still getting that fibre. And if you’re not a fan of whole wheat, it’s a good alternative.
I love that my leftover spaghetti noodles get a new life with this salad. And that is yet another beautiful thing about this leftover noodle dish – not having to eat the same dish twice. This pasta salad is fresh, full of veggies, vegan and most importantly, quick and easy to make! So, if you are wondering what to make with leftover pasta, give this recipe a try! It is also great for your lunch bag.
If you are looking for other leftover recipes, you may also like:
Terri’s Amazon Picks:
Spicy Peanut Pasta Salad
A little spicy, quick and full of veggies, this Spicy Vegan Peanut Pasta Salad is a delicious way to use up leftover spaghetti noodles. It's fast and easy to make and is perfect for dinner, lunch boxes and potlucks!
- cilantro springs
- unsalted peanuts
In a medium bowl, whisk together peanut butter, soy sauce, rice vinegar, sesame seeds, olive oil, sriracha sauce, water, minced ginger, minced garlic and brown sugar.
Combine cooked and cooled pasta with sliced vegetables, cilantro and peanuts. Pour the dressing over the pasta and vegetables and mix well.
Garnish with additional chopped cilantro and peanuts, if desired. Enjoy!
TERRI'S TIP: I prefer to use "smart pasta" because I find that it cooks faster than the whole wheat but you still get 4X as much fibre than if you ate white pasta. Although it's not quite as healthy as the whole wheat, you are still getting that fibre. And if you're not a fan of whole wheat, it's a good alternative.
***Using light peanut butter will reduce the fat content
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