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Protein Packed Thai Pasta Salad Recipe 
Ben Carraoli

Protein Packed Thai Pasta Salad Recipe 

I recently made this Protein Packed Thai Pasta Salad, and honestly, it quickly became one of my favorite quick meals. The combination of crunchy vegetables, creamy peanut dressing, and hearty pasta creates an incredibly satisfying bowl.
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Total Time 20 minutes
Servings: 6
Calories: 350
Ingredients Method Notes

Ingredients
  

  • ¼ cup orange juice
  • ¼ cup peanut butter
  • 2 tablespoons of unseasoned rice vinegar
  • 1 tablespoon liquid aminos
  • 1 tablespoon maple syrup
  • 1 clove garlic minced
  • 1 –4 teaspoons sriracha optional
  • 8 oz garbanzo bean rotini pasta
  • 1 cup chopped cabbage
  • 1 cup shredded carrots
  • 1 cup chopped cucumber
  • 4 scallions sliced

Method
 

  1. Start by boiling the garbanzo bean rotini pasta according to the package instructions. Once the pasta becomes tender, drain it in a colander and rinse it with cold water. This step stops the cooking process and keeps the pasta from sticking together.
  2. In a medium bowl, combine the orange juice, peanut butter, rice vinegar, liquid aminos, maple syrup, minced garlic, and sriracha. Whisk everything together until the mixture becomes smooth and creamy. The dressing should have a balanced flavor that is nutty, slightly sweet, and tangy.
  3. Place the cooked pasta in a large mixing bowl along with chopped cabbage, shredded carrots, cucumber, and sliced scallions. Pour the peanut dressing over the ingredients and gently toss everything together. Make sure the dressing coats all the pasta and vegetables evenly.
  4. You can serve the salad right away, but letting it chill for about 20 minutes makes the flavors blend better. The dressing soaks into the pasta and vegetables, creating a richer taste. Give the salad a quick toss before serving.

Notes

  • I like adding a splash of warm water to the dressing if it feels too thick.
  • I always rinse the pasta with cold water so the salad stays fresh and firm.
  • I sometimes add extra peanut butter when I want a richer and creamier dressing.
  • I try to chop vegetables into similar sizes so every bite tastes balanced.
  • I often sprinkle crushed peanuts or sesame seeds on top for extra crunch.