Description
This vibrant Protein Packed Thai Pasta Salad is bursting with sweet, savory, and tangy flavors. It’s perfect for meal prep and guaranteed to keep you full and satisfied.
Ingredients
- 12 oz short pasta (fusilli, rotini, penne)
- 2 cups cooked, shredded chicken breast (or baked tofu/edamame for vegan)
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 1/2 English cucumber, diced
- 1/2 cup chopped fresh cilantro
- 1/4 cup chopped roasted peanuts, for garnish
- 2 tbsp sesame seeds, for garnish (optional)
- For the Thai Peanut Dressing:
- 1/2 cup creamy peanut butter
- 1/4 cup fresh lime juice (about 2 limes)
- 1/4 cup soy sauce (or tamari for GF)
- 2 tbsp maple syrup or honey
- 1 tbsp rice vinegar
- 1 tbsp grated fresh ginger
- 2 cloves garlic, minced
- 1–2 tsp sriracha or red pepper flakes (to taste)
- 2–4 tbsp warm water (to thin, if needed)
Instructions
- Cook pasta according to package directions until al dente. Drain and rinse thoroughly under cold water. Set aside to cool.
- In a large bowl, combine the cooled pasta, shredded chicken (or chosen protein), shredded carrots, sliced red bell pepper, and diced cucumber.
- In a separate medium bowl, whisk together all the dressing ingredients: peanut butter, lime juice, soy sauce, maple syrup, rice vinegar, ginger, garlic, and sriracha. Whisk until smooth. If the dressing is too thick, add warm water 1 tablespoon at a time until desired consistency is reached.
- Pour the dressing over the pasta and vegetable mixture. Toss gently until everything is evenly coated.
- Cover the bowl and refrigerate for at least 1-2 hours, or preferably 4 hours to overnight, to allow flavors to meld.
- Before serving, stir well and garnish with fresh cilantro, chopped peanuts, and sesame seeds (if using).
- Prep Time: 20 mins
- Cook Time: 10 mins