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.
Protein Packed Thai Pasta Salad
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Thai
- Diet: Vegan
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
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
- 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.
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
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?
Hi Kalee, I am a huge fan of sunbutter and think it would be a great substitute in this recipe!
Could i add some chicken to this? How would you suggest?
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.
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!
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.
Is this served cold or warm?
Hi Megan, I serve it cold out of the fridge or at room temp if it’s just after I’ve made it :)
How long does this keep for in the fridge?
Hi Emily, I find it keeps well for 5 days in the fridge :)
I’m allergic to peanuts, do you have any recommendations for substitutes? Thanks!
Hi Abby, sunflower seed butter would be the best substitute!
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!
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!
★★★★★
Thank you so much for your review Shannon!
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!
★★★★★
Hi Rhonda! So glad you liked the recipe. As a cilantro lover, I could not agree more :)
Excellent recipe! I added 1/4 cup of peanuts for extra crunch. Was delicious – thank you for posting!
Hi Jessy, So glad to hear you enjoyed the recipe! Love the added peanuts :)
this is amazing! It’s about to be on repeat for this pregnant lady!
★★★★★
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 :)
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.
Hi Shaleen, thank you SO MUCH for your kind review! Happy to hear you are enjoying the recipe :)
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.
★★★★★
Hi Kim! thank you so much for your review. So glad to hear you loved the recipe!
What do you think the best sub for orange juice would be?
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!
I just tried this with lots and lots of crushed peanuts on top! So tasty!
So glad to hear you liked it, Madeline!
Simple to make and so delicious…what a gem! We added crispy baked tofu, chopped peanuts and plenty of chopped cilantro. Everyone loved it!
★★★★★
Hi Emily, thank you for the review! LOVE the additions and am so glad everyone enjoyed!
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
Hi Robert, Yes, I used Banza in this recipe. You can also use any similarly shaped bean pasta.
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 :)
★★★★★
How could one go about making this as weekly meal prep ? Would the noodles and veggies get to soggy ?
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!
How did you arrive at the 3250mg sodium for 1/6 of the recipe?