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–+ servings
Thai Pasta Salad

Savory Thai Pasta Salad That Will Brighten Your Day

A quick and colorful Thai Pasta Salad loaded with veggies and creamy peanut sauce, perfect for meal prep or gatherings.
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Prep Time 10 minutes
Cook Time 10 minutes
Chilling Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Salad
Cuisine: Thai
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dressing
  • 1/4 cup Orange Juice Can substitute with water mixed with a little maple syrup.
  • 1/4 cup Peanut Butter Can replace with sunflower seed butter for a nut-free version.
  • 2 tablespoons Unseasoned Rice Vinegar Apple cider vinegar can work as an alternative.
  • 2 tablespoons Liquid Aminos Use gluten-free tamari or regular soy sauce if not gluten-free.
  • 2 tablespoons Maple Syrup Honey can be a substitute if not vegan.
  • 1 clove Garlic Can be omitted for a milder flavor.
  • 1 tablespoon Sriracha Adjust quantity based on your heat preference.
Salad
  • 8 oz Garbanzo Bean Rotini Pasta Any similar bean-based pasta can be substituted.
  • 1 cup Chopped Cabbage Green or purple cabbage works well.
  • 1 cup Shredded Carrots You can also use bell peppers as a colorful substitute.
  • 1 cup Chopped Cucumber Zucchini can be a substitute.
  • 4 Sliced Scallions Can replace with diced red onion for a sharper flavor.

Equipment

  • Large pot
  • Colander
  • Medium Mixing Bowl
  • Large mixing bowl
  • Whisk
  • Spatula

Method
 

Preparation
  1. Begin by bringing a large pot of salted water to a boil. Add 8 ounces of garbanzo bean rotini pasta, cooking for about 7-9 minutes until al dente. Drain and rinse the pasta under cold water.
  2. In a medium mixing bowl, combine the dressing ingredients: 1/4 cup orange juice, 1/4 cup peanut butter, 2 tablespoons unseasoned rice vinegar, 2 tablespoons liquid aminos, 2 tablespoons maple syrup, 1 minced garlic clove, and 1 tablespoon sriracha. Whisk until smooth.
  3. In a large mixing bowl, add chopped cabbage, shredded carrots, chopped cucumber, and sliced scallions. Toss gently.
  4. Once the pasta is cooled, add it to the bowl with vegetables. Pour the dressing over the salad and toss everything together until combined.
  5. Serve immediately or chill in the refrigerator for 10-15 minutes before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 18gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 8gMonounsaturated Fat: 3gSodium: 400mgPotassium: 400mgFiber: 10gSugar: 6gVitamin A: 100IUVitamin C: 60mgCalcium: 4mgIron: 15mg

Notes

Store leftovers in an airtight container for up to 5 days. For best results, add extra dressing before serving to refresh the salad.

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