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Home » Meal Type » Salad

Published: Jan 8, 2019 · by Laurel Perry · About 2 minutes to read this article. · This post may contain affiliate links

Protein Packed Thai Pasta Salad

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Protein Packed Thai Pasta Salad is a healthy 20 minute dinner recipe. It packs in over 18 grams of protein and is full of veggies!

A plate full of protein packed Thai pasta salad surrounded by smaller bowls of ingredients.

This is one of those recipes that I just cannot wait to dig into. Pass me a big bowl and post me up in a comfy chair. This pregnant lady will have this Protein Packed Thai Pasta Salad balanced on her belly and be eating in bliss.

It is filling, so incredibly satisfying, and is healthier than you might imagine!

A glass bowl full of cooked pasta and veggies with sauce being poured into the bowl.

In order for this Protein Packed Thai Pasta Salad to be truly protein packed, it is made with garbanzo bean pasta. This grain free gem of a noodle will add 14 grams of protein to every bowl. It also cooks up perfectly al dente and has the feel of traditional pasta. The bonus is that all that protein will keep you full for hours on end.

Then fresh veggies add that needed crispy crunch. The cabbage, carrots, cucumbers, and scallions are all added into the salad raw which equals less cooking time and a super fast dinner that is ready in 30 minutes or less.

Two plates full of protein packed Thai pasta salad surrounded by smaller bowls of ingredients.

Then the sauce swoops in and binds the pasta and veggies together. It is a one-two punch of flavor thanks to ingredients like peanut butter, orange juice, garlic, and maple syrup for a little sweetness. It is tangy, nutty, creamy perfection.

Two plates full of protein packed Thai pasta salad surrounded by smaller bowls of ingredients.
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A plate full of protein packed Thai pasta salad surrounded by smaller bowls of ingredients.

Protein Packed Thai Pasta Salad

★★★★★ 5 from 6 reviews
  • Author: Laurel
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 6 servings 1x
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Thai
  • Diet: Vegan
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Description

Protein Packed Thai Pasta Salad is a healthy 20 minute dinner recipe. It packs in over 18 grams of protein and is full of veggies!


Ingredients

Scale

For the dressing:

  • ¼ cup orange juice
  • ¼ 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)

For the salad:

  • 8 oz garbanzo bean rotini pasta
  • 1 cup chopped cabbage
  • 1 cup shredded carrots
  • 1 cup chopped cucumber
  • 4 scallions, (sliced)

Instructions

  1. Cook the pasta according to the package directions. Drain the pasta and rinse it with cold water.
  2. In a large bowl, whisk together all of the dressing ingredients. Add in the pasta along with the vegetables and toss to combine and serve.

Nutrition

  • Serving Size: ⅙th recipe
  • Calories: 350
  • Sugar: 12g
  • Sodium: 3250mg
  • Fat: 10g
  • Saturated Fat: 1g
  • Carbohydrates: 53g
  • Fiber: 12g
  • Protein: 22g

Keywords: chickpea pasta, bean pasta, peanut butter, peanut, vegetable, vegan, gluten free, easy, meal prep

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Reader Interactions

Comments

  1. Kalee says

    January 31, 2019 at 2:19 pm

    This looks delicious! I’m allergic to peanut butter and have to use sunbutter. How do you think sunflower seed butter would taste as a sub in the sauce?

    Reply
    • Laurel says

      February 01, 2019 at 10:30 am

      Hi Kalee, I am a huge fan of sunbutter and think it would be a great substitute in this recipe!

      Reply
  2. Michelle says

    February 18, 2019 at 7:09 am

    Could i add some chicken to this? How would you suggest?

    Reply
    • Laurel says

      February 18, 2019 at 9:04 am

      Hi Michelle, Absolutely! I would add in cooked and chopped chicken during step 2 when you toss together the pasta and veggies with the sauce.

      Reply
  3. Dacia says

    February 19, 2019 at 8:53 am

    Hi there!

    This recipe looks amazing, but I’m a newby in the kitchen.. what is liquid aminos?

    I’m having trouble finding where I can purchase it!

    Thanks!

    Reply
    • Laurel says

      February 19, 2019 at 10:23 am

      Hi Dacia! I have totally been there! Liquid aminos is like a gluten free soy sauce. I order it on amazon or pick it up at a natural food store. You could also substitute gluten free tamari (which is more readily available at most grocery stores) or soy sauce if you are not trying to avoid gluten.

      Reply
  4. Megan says

    February 28, 2019 at 5:05 am

    Is this served cold or warm?

    Reply
    • Laurel says

      February 28, 2019 at 10:03 am

      Hi Megan, I serve it cold out of the fridge or at room temp if it's just after I've made it :)

      Reply
  5. Emily says

    March 27, 2019 at 7:12 am

    How long does this keep for in the fridge?

    Reply
    • Laurel says

      March 27, 2019 at 1:00 pm

      Hi Emily, I find it keeps well for 5 days in the fridge :)

      Reply
  6. Abby says

    August 30, 2019 at 10:35 am

    I'm allergic to peanuts, do you have any recommendations for substitutes? Thanks!

    Reply
    • Laurel says

      September 02, 2019 at 7:24 pm

      Hi Abby, sunflower seed butter would be the best substitute!

      Reply
    • Laurel says

      September 02, 2019 at 7:24 pm

      Actually, if you're not allergic to all nuts, I think both almond butter or cashew butter would be wonderful in this recipe as well!

      Reply
      • Shannon says

        September 28, 2020 at 9:09 am

        I use almond butter and it turns out perfectly. I also use fresh squeezed oranges for the juice and it makes the sauce a tad but tangier. This is excellent with tofu for some added protein!

        ★★★★★

        Reply
        • Laurel says

          September 28, 2020 at 9:16 am

          Thank you so much for your review Shannon!

          Reply
  7. Rhonda says

    January 04, 2020 at 9:47 am

    I made this and it was delicious! I added a chopped red pepper last minute, too! I think cilantro would be good in it also but i didn't have any on hand. Thanks for this great recipe!

    ★★★★★

    Reply
    • Laurel says

      January 06, 2020 at 12:13 pm

      Hi Rhonda! So glad you liked the recipe. As a cilantro lover, I could not agree more :)

      Reply
  8. Jessy says

    January 14, 2020 at 9:39 am

    Excellent recipe! I added 1/4 cup of peanuts for extra crunch. Was delicious - thank you for posting!

    Reply
    • Laurel says

      January 14, 2020 at 10:51 am

      Hi Jessy, So glad to hear you enjoyed the recipe! Love the added peanuts :)

      Reply
  9. Emily says

    January 27, 2020 at 7:03 am

    this is amazing! It’s about to be on repeat for this pregnant lady!

    ★★★★★

    Reply
    • Laurel says

      January 27, 2020 at 9:06 am

      Thank you so much for your review, Emily! I actually made this recipe for the first time when I was pregnant, so I FEEL you :)

      Reply
  10. Shaleen says

    March 02, 2020 at 3:45 am

    Wow! This is SOO GOOD!!! I made this to take for lunches during the week - it’s such a great alternative to a regular salad for lunch! I threw in some leftover rotisserie chicken as well - seriously. Good. And also so easy! I had all of the sauce ingredients on hand so it was a quick fix.

    Reply
    • Laurel says

      March 02, 2020 at 1:42 pm

      Hi Shaleen, thank you SO MUCH for your kind review! Happy to hear you are enjoying the recipe :)

      Reply
  11. Kim says

    April 21, 2020 at 9:11 pm

    I made this for dinner tonight and it was excellent! Quick, easy, and delicious! This will definitely be on of my “go to” recipes from now on.

    ★★★★★

    Reply
    • Laurel says

      April 22, 2020 at 8:32 am

      Hi Kim! thank you so much for your review. So glad to hear you loved the recipe!

      Reply
    • Stephanie says

      July 23, 2020 at 4:19 pm

      What do you think the best sub for orange juice would be?

      Reply
      • Laurel says

        July 24, 2020 at 9:43 am

        Hi Kim! The orange juice adds a really great sweetness to the recipe, so I would suggest keeping it in if at all possible. If not, I think you could substitute water and slightly increase the maple syrup to make up for the lost sweetness. I would start small, taste, and adjust. Happy cooking!

        Reply
  12. Madeline says

    April 29, 2020 at 2:39 pm

    I just tried this with lots and lots of crushed peanuts on top! So tasty!

    Reply
    • Laurel says

      April 29, 2020 at 3:04 pm

      So glad to hear you liked it, Madeline!

      Reply
  13. Emily says

    May 12, 2020 at 6:12 pm

    Simple to make and so delicious...what a gem! We added crispy baked tofu, chopped peanuts and plenty of chopped cilantro. Everyone loved it!

    ★★★★★

    Reply
    • Laurel says

      May 12, 2020 at 7:46 pm

      Hi Emily, thank you for the review! LOVE the additions and am so glad everyone enjoyed!

      Reply
  14. Robert says

    June 28, 2020 at 4:55 pm

    8 oz garbanzo bean rotini pasta is that Banza Chickpea Pasta? I can't seem to find it and chickpea pasta is coming up the most

    Reply
    • Laurel says

      June 29, 2020 at 5:52 am

      Hi Robert, Yes, I used Banza in this recipe. You can also use any similarly shaped bean pasta.

      Reply
  15. Becca says

    July 11, 2020 at 11:33 am

    This was so good and easy! I opted out of adding the maple syrup and it tasted perfect. Topped it with some teriyaki pork and the flavors went well together :)

    ★★★★★

    Reply
  16. Ashly Lorey says

    June 02, 2021 at 3:34 pm

    How could one go about making this as weekly meal prep ? Would the noodles and veggies get to soggy ?

    Reply
    • Laurel Perry says

      June 02, 2021 at 3:39 pm

      Hi Ashley! I actually love this recipe for meal prep :) If you use a bean-based noodle (I love Banza) the pasta salad stays crisp and fresh for up to 5 days. Just give it a stir before eating to re-coat the noodles with the dressing. Happy cooking!

      Reply
  17. Nancy G DeGraff says

    June 12, 2021 at 11:43 am

    How did you arrive at the 3250mg sodium for 1/6 of the recipe?

    Reply
  18. Suzy says

    May 17, 2022 at 6:47 pm

    I would also like to know about the sodium listed. Is that correct? Thank you.

    Reply

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Hi! I'm Laurel

Eating your veggies doesn’t have to mean bland steamed cauliflower and boring salads! My mission is to help people eat their nine servings of fruit & vegetables a day and LOVE it! About me →

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