Protein Packed Thai Pasta Salad
A vibrant and nutritious pasta salad featuring garbanzo bean rotini, fresh vegetables, and a creamy peanut dressing that's high in protein and perfect for meal prep.
Ingredients
For the Base
- 8 oz garbanzo bean rotini pasta Any other type of pasta can be used instead.
- 1 cup chopped cabbage
- 1 cup shredded carrots
- 1 cup chopped cucumber
- 4 pieces scallions, sliced
For the Sauce
- 1/4 cup orange juice
- 1/4 cup peanut butter Use almond butter or sunflower seed butter for a nut-free version.
- 2 tablespoons unseasoned rice vinegar
- 1 tablespoon liquid aminos
- 1 tablespoon maple syrup Honey or agave syrup can be a suitable alternative.
- 1 clove garlic, minced
- 1-4 teaspoons sriracha Optional for some added spice, adjust to taste.
Instructions
Cooking the Pasta
- Cook the garbanzo bean rotini pasta according to the package directions. Drain and rinse with cold water.
Making the Dressing
- In a large bowl, whisk together the orange juice, peanut butter, rice vinegar, liquid aminos, maple syrup, minced garlic, and sriracha until smooth.
Combining Ingredients
- Once the pasta is cooled, add it to the bowl with the dressing, then add the chopped cabbage, shredded carrots, cucumber, and sliced scallions.
Tossing to Combine
- Gently toss all the ingredients together until evenly coated in the dressing.
Serving
- Serve immediately or refrigerate for at least 30 minutes to allow flavors to meld together. The salad tastes even better when chilled.
Notes
Presentation matters: Serve in a colorful bowl for an appealing look. Top with chopped scallions or peanuts for added flair.