Begin by washing and slicing your vegetables. Finely shred about two cups of cabbage, julienne two medium carrots, and dice one cucumber. Slice a handful of scallions, including the green tops for added color. Once each vegetable is prepped, place them in a large mixing bowl to keep them organized and ready for combining with the pasta.

In a small bowl, gather your dressing ingredients. Combine three tablespoons of peanut butter, two tablespoons of orange juice, two tablespoons of rice vinegar, and one tablespoon of maple syrup. Add one tablespoon of liquid aminos, one minced garlic clove, a teaspoon of sriracha, a teaspoon of grated ginger, and a splash of sesame oil. Whisk together until the mixture is smooth and creamy, setting it aside for later.

Bring a large pot of salted water to a rolling boil. Add eight ounces of rotini pasta and cook according to package directions until al dente, about 8-10 minutes. Once cooked, drain the pasta in a colander then rinse it under cold water to stop the cooking process and remove excess starch. Drain again thoroughly to ensure the pasta remains firm and does not clump together.

In the mixing bowl with your prepped vegetables, add the cooled rotini pasta along with the creamy dressing. Toss everything together with a pair of tongs until the pasta and vegetables are well-coated, creating a colorful mix of textures and flavors.

Allow the Tasty High Protein Asian Pasta Salad to sit at room temperature for at least 5-10 minutes. This resting period helps the flavors meld beautifully, enhancing the overall taste. If you prefer, you can also refrigerate it until serving.