Description
This Protein Packed Thai Pasta Salad is a vibrant, nutritious dish perfect for a quick lunch or light dinner. Featuring garbanzo bean rotini pasta tossed in a creamy, tangy peanut dressing with fresh cabbage, carrots, cucumber, and scallions, this salad offers a delicious balance of protein, fiber, and bold Thai-inspired flavors. Ready in just 20 minutes, it’s an easy and satisfying meal that combines the best of pasta and salad in one colorful bowl.
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)
Salad
- 8 oz garbanzo bean rotini pasta
- 1 cup chopped cabbage
- 1 cup shredded carrots
- 1 cup chopped cucumber
- 4 scallions, sliced
Instructions
- Cook the pasta: Bring a large pot of water to a boil and cook the garbanzo bean rotini pasta according to the package directions, usually about 7-9 minutes until al dente. Drain the pasta and rinse thoroughly with cold water to stop the cooking process and cool it down for the salad.
- Prepare the dressing: In a large mixing bowl, whisk together the orange juice, peanut butter, rice vinegar, liquid aminos, maple syrup, minced garlic, and sriracha (if using) until smooth and creamy.
- Toss the salad: Add the cooled pasta, chopped cabbage, shredded carrots, chopped cucumber, and sliced scallions to the bowl with the dressing. Toss everything thoroughly to ensure the pasta and vegetables are evenly coated with the peanut dressing.
- Serve: Serve the salad immediately or refrigerate for 10-15 minutes to allow flavors to meld for a chilled option. This versatile dish can be enjoyed as a filling lunch or a light dinner.
Notes
- For a spicier kick, adjust the amount of sriracha to your taste or omit it for no heat.
- Using garbanzo bean pasta increases the protein content, making this salad more filling.
- You can substitute liquid aminos with low-sodium soy sauce if preferred.
- Make ahead option: Prepare the salad a few hours in advance and refrigerate, just toss again before serving.
- Feel free to add other crunchy vegetables like bell peppers or snap peas for extra texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Thai
