When the sun shines bright and the aroma of fresh veggies fills the air, it’s the perfect time to whip up a vibrant dish. This Protein Packed Thai Pasta Salad is not only refreshing but also takes just 20 minutes to prepare, making it an ideal dish for warm days. The combination of garbanzo bean rotini and a zesty dressing ensures that every bite is bursting with flavor and nourishment.
This recipe is perfect for health-conscious individuals, meal preppers, or anyone looking to enjoy a satisfying lunch or side dish. It’s great for potlucks or picnics, and it can be made ahead of time and stored in the fridge for up to four days.
Why You’ll Love This Recipe
- Packed with protein from garbanzo bean pasta for a satisfying meal.
- Crunchy veggies add fresh texture and vibrant color.
- The dressing combines sweet and savory notes for a deliciously unique flavor.
- Quick to prepare, making it perfect for busy weekdays.
What You’ll Need
Here’s everything you’ll need for this fantastic salad.
For the Salad
- 8 oz garbanzo bean rotini pasta
- 4 scallions, sliced
- 1 cup chopped cabbage
- 1 cup shredded carrots
- 1 cup chopped cucumber
For the 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
Try sunflower butter for a nut-free option.
Substitutions & Swaps
- Use whole wheat pasta for a heartier texture.
- Substitute apple cider vinegar for rice vinegar.
- Replace peanut butter with tahini for a different flavor.
- Use any crunchy vegetable based on preference.
How to Make It
Let’s get cooking!
Cook the Pasta
Prepare the pasta according to the package instructions, ensuring it doesn’t overcook. Once done, drain and rinse the pasta thoroughly with cold water.
Whisk the Dressing
In a large bowl, whisk together the maple syrup, rice vinegar, peanut butter, orange juice, minced garlic, liquid aminos, and sriracha. Mix until well combined.
Combine Ingredients
Add the cooked pasta along with the sliced scallions, chopped cabbage, shredded carrots, and chopped cucumber to the dressing. Toss everything together until it’s evenly coated.
Serve
Scoop the salad into bowls or a serving platter, and enjoy the colorful and nutritious dish.
How to Store It
Fridge: 4 days in an airtight container.
Freezer: No, ingredients may become mushy.
Reheat: Enjoy cold; no reheating needed.
Tips for Best Results
- Make sure to rinse the pasta in cold water to prevent it from getting mushy.
- Adjust the level of sriracha based on your spice preference.
- For extra crunch, add nuts or seeds just before serving.
- Include more veggies based on what you have on hand for variety.
Serving Suggestions
- Perfect alongside grilled chicken or tofu for a complete meal.
- Serve as a vibrant side dish at summer gatherings.
- Great for meal prepping to enjoy throughout the week.
