Description
A vibrant and nutritious Protein Packed Thai Pasta Salad featuring garbanzo bean rotini tossed in a creamy, tangy peanut dressing with fresh vegetables. Ready in just 20 minutes, this salad is perfect for a healthy lunch or light dinner with a delightful balance of flavors and protein.
Ingredients
Dressing Ingredients
- 1/4 cup orange juice
- 1/4 cup peanut butter
- 2 tablespoons unseasoned rice vinegar
- 1 tablespoon liquid aminos
- 1 tablespoon maple syrup
- 1 clove garlic, minced
- 1-4 teaspoons sriracha (optional for some added spice)
Salad Ingredients
- 8 oz garbanzo bean rotini pasta
- 1 cup chopped cabbage
- 1 cup shredded carrots
- 1 cup chopped cucumber
- 4 scallions, sliced
Instructions
- Cook the pasta: Bring a pot of water to a boil and cook the garbanzo bean rotini pasta according to the package directions until al dente. Then drain the pasta and rinse it under cold water to stop the cooking process and cool it down.
- Prepare the dressing and assemble: In a large bowl, whisk together the orange juice, peanut butter, rice vinegar, liquid aminos, maple syrup, minced garlic, and sriracha if using. Add the cooled pasta along with the chopped cabbage, shredded carrots, chopped cucumber, and sliced scallions. Toss everything together thoroughly to combine and evenly coat with the dressing. Serve immediately or chilled.
Notes
- Adjust the sriracha amount to your desired spice level.
- Using garbanzo bean pasta increases protein and makes this dish gluten free.
- For extra crunch, add chopped peanuts on top before serving.
- This salad keeps well refrigerated for up to 2 days.
- Feel free to swap vegetables based on what’s fresh or preferred.
