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Protein Packed Thai Pasta Salad Recipe

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4.3 from 12 reviews

A vibrant and protein-packed Thai pasta salad combining nutritious garbanzo bean rotini with fresh vegetables and a tangy, creamy peanut dressing infused with orange juice, garlic, and a hint of sriracha for optional spice.

Ingredients

Dressing

  • 1/4 cup orange juice
  • 1/4 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)

Pasta and Vegetables

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

Instructions

  1. Cook Pasta: Cook the garbanzo bean rotini pasta according to the package directions until al dente. Drain the pasta and rinse thoroughly with cold water to stop the cooking process and cool it for the salad.
  2. Prepare Dressing: In a large mixing bowl, whisk together the orange juice, peanut butter, unseasoned rice vinegar, liquid aminos, maple syrup, minced garlic, and sriracha (if using) until smooth and creamy.
  3. Toss Salad: Add the cooled pasta, chopped cabbage, shredded carrots, chopped cucumber, and sliced scallions into the bowl with the dressing. Toss everything well to combine, ensuring the pasta and vegetables are evenly coated with the peanut dressing.
  4. Serve: Serve immediately as a refreshing, protein-rich salad or chill briefly for a cold pasta salad option.

Notes

  • Adjust sriracha according to your preferred spice level or omit for a milder flavor.
  • Rinsing the pasta with cold water after cooking prevents it from becoming mushy and helps retain texture in the salad.
  • You can substitute liquid aminos with low-sodium soy sauce for a similar umami flavor.
  • This salad is best served fresh but can be stored covered in the refrigerator for up to 2 days.