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!
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!
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.
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.
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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!
Ingredients
For the dressing:
- 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)
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
- Cook the pasta according to the package directions. Drain the pasta and rinse it with cold water.
- 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.
Kalee says
January 31, 2019 at 2:19 pmThis 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?
Laurel says
February 1, 2019 at 10:30 amHi Kalee, I am a huge fan of sunbutter and think it would be a great substitute in this recipe!
Michelle says
February 18, 2019 at 7:09 amCould i add some chicken to this? How would you suggest?
Laurel says
February 18, 2019 at 9:04 amHi Michelle, Absolutely! I would add in cooked and chopped chicken during step 2 when you toss together the pasta and veggies with the sauce.
Dacia says
February 19, 2019 at 8:53 amHi 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!
Laurel says
February 19, 2019 at 10:23 amHi 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.
Megan says
February 28, 2019 at 5:05 amIs this served cold or warm?
Laurel says
February 28, 2019 at 10:03 amHi Megan, I serve it cold out of the fridge or at room temp if it’s just after I’ve made it :)
Emily says
March 27, 2019 at 7:12 amHow long does this keep for in the fridge?
Laurel says
March 27, 2019 at 1:00 pmHi Emily, I find it keeps well for 5 days in the fridge :)