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Thai Pasta Salad

Protein-Packed Thai Pasta Salad for a Fresh, Quick Meal

Enjoy a quick, vibrant Protein-Packed Thai Pasta Salad, featuring garbanzo bean pasta for a healthy meal.
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Prep Time 10 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad
Cuisine: Thai
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 8 oz Garbanzo Bean Rotini Pasta Adds over 14 grams of protein per serving.
  • 2 cups Chopped Cabbage Opt for red cabbage for a pop of color.
  • 1 cup Shredded Carrots Substitute with grated red bell pepper for a twist.
  • 1 cup Chopped Cucumber Try sliced bell peppers for a firmer bite.
  • 3 stalks Scallions Chives serve as a gentler alternative.
For the Dressing
  • 1/4 cup Orange Juice Can swap for lemon juice for a zesty flavor.
  • 1/4 cup Peanut Butter Consider almond or sunflower seed butter for allergies.
  • 2 tbsp Unseasoned Rice Vinegar Apple cider vinegar works well as a substitute.
  • 2 tbsp Liquid Aminos Gluten-free tamari is a great alternative.
  • 1 tbsp Maple Syrup Agave syrup can easily replace it.
  • 2 cloves Garlic Consult garlic powder for a milder option.
  • 1 tbsp Sriracha Omit if preferred or switch to chili paste for heat.

Equipment

  • large pot
  • medium bowl
  • large serving bowl

Method
 

Step-by-Step Instructions
  1. Start by bringing a large pot of salted water to a rolling boil. Add the garbanzo bean rotini pasta and cook according to package instructions until al dente, about 8-10 minutes. Stir occasionally to prevent sticking. Once cooked, drain the pasta thoroughly and set it aside to allow it to cool slightly.
  2. While the pasta is cooking, take this opportunity to chop the vegetables. Dice the cabbage, shred the carrots, and chop the cucumber and scallions. Aim for bite-sized pieces to ensure a harmonious blend in your Protein Packed Thai Pasta Salad.
  3. In a medium bowl, whisk together the orange juice, peanut butter, rice vinegar, liquid aminos, maple syrup, minced garlic, and sriracha. Blend until the mixture is smooth and creamy, with no lumps.
  4. In a large serving bowl, add the cooked garbanzo bean pasta and all the prepped vegetables. Pour the dressing over the top and gently toss everything together until well coated.
  5. You can enjoy your Protein Packed Thai Pasta Salad right away or chill it in the refrigerator for about 30 minutes.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 40gProtein: 18gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 300mgPotassium: 500mgFiber: 8gSugar: 5gVitamin A: 150IUVitamin C: 60mgCalcium: 4mgIron: 10mg

Notes

Ensure the pasta is drained thoroughly after cooking to avoid a soggy salad. Use the freshest produce available for the best flavor and crunch. If meal prepping, keep the dressing separate until ready to eat. For an extra protein kick, consider adding grilled tofu, chickpeas, or chicken if not vegan.

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