Description
A vibrant and protein-packed Thai Pasta Salad featuring garbanzo bean rotini tossed with a tangy and slightly spicy peanut butter dressing, mixed with fresh vegetables for a refreshing and nutritious meal that comes together in just 20 minutes.
Ingredients
Dressing
- 1 tbsp maple syrup
- 2 tbsp unseasoned rice vinegar
- ¼ cup peanut butter
- ¼ cup orange juice
- 1 clove garlic, minced
- 1 tbsp liquid aminos
- 1-4 tsp sriracha (optional for some added spice)
Pasta and Vegetables
- 8 oz garbanzo bean rotini pasta
- 4 scallions, sliced
- 1 cup chopped cabbage
- 1 cup shredded carrots
- 1 cup chopped cucumber
Instructions
- Cook the Pasta: Cook the garbanzo bean rotini pasta according to the package instructions until al dente. Once cooked, drain and rinse the pasta under cold water to stop the cooking process and cool it down.
- Prepare the Dressing: In a large bowl, whisk together the maple syrup, unseasoned rice vinegar, peanut butter, orange juice, minced garlic, liquid aminos, and sriracha (if using) until smooth and well combined.
- Combine Salad Ingredients: Add the cooled pasta to the bowl with the dressing. Then, add the sliced scallions, chopped cabbage, shredded carrots, and chopped cucumber. Toss everything together until all ingredients are evenly coated with the dressing.
- Serve: Serve the Thai Pasta Salad immediately or chill it briefly before serving for a refreshing, protein-packed meal.
Notes
- Adjust the amount of sriracha to control the spice level according to your preference.
- Rinsing the pasta with cold water prevents it from sticking and cools it for a refreshing salad.
- Liquid aminos can be substituted with low sodium soy sauce if unavailable.
- This salad is great for meal prep as it stores well in the refrigerator for up to 2 days.
- For added protein, consider topping with chopped peanuts or tofu cubes.
