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Protein Packed Thai Pasta Salad Recipe

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This Protein Packed Thai Pasta Salad is a vibrant, flavorful dish combining garbanzo bean rotini pasta with fresh vegetables and a creamy, tangy peanut dressing. It offers a perfect balance of protein and vegetables, making it a nutritious and satisfying meal or side dish with a delightful Thai-inspired twist.

Ingredients

Dressing

  • ¼ cup orange juice
  • ¼ cup peanut butter
  • 2 tablespoons unseasoned rice vinegar
  • 1 tablespoon liquid aminos
  • 1 tablespoon maple syrup
  • 1 clove garlic, minced
  • 1-4 teaspoons sriracha (optional, for some added spice)

Salad

  • 8 oz garbanzo bean rotini pasta
  • 1 cup chopped cabbage
  • 1 cup shredded carrots
  • 1 cup chopped cucumber
  • 4 scallions, sliced

Instructions

  1. Cook the Pasta: Cook the garbanzo bean rotini pasta according to the package directions until al dente. Once cooked, drain the pasta and rinse it thoroughly with cold water to stop the cooking process and cool it down for the salad.
  2. Prepare the Dressing: In a large bowl, whisk together the orange juice, peanut butter, unseasoned rice vinegar, liquid aminos, maple syrup, minced garlic, and sriracha (if using) until the mixture is smooth and well combined.
  3. Combine Salad Ingredients: Add the cooked and cooled pasta into the bowl with the dressing. Then add the chopped cabbage, shredded carrots, chopped cucumber, and sliced scallions.
  4. Toss and Serve: Toss everything together thoroughly so the pasta and vegetables are evenly coated with the creamy peanut dressing. Serve immediately or chill in the refrigerator if preferred cold.

Notes

  • Adjust the amount of sriracha to control the spiciness of the salad.
  • Rinsing the pasta with cold water is essential to cool it and prevent sticking.
  • This salad can be prepared a few hours in advance and stored in the fridge for flavors to meld.
  • For a nut-free option, substitute peanut butter with sunflower seed butter.
  • Use gluten-free pasta if a gluten-free version is desired.