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–+ servings
Callie Brooks

Protein Packed Thai Pasta Salad

A bright, easy weeknight recipe that blends creamy peanut flavor with crunchy fresh veggies and high-protein garbanzo bean rotini. Perfect for meal prep, a light lunch, or a picnic.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Lunch, Salad
Cuisine: Thai, Vegetarian
Calories: 340
Ingredients Method Nutrition Notes

Ingredients
  

Vegetables
  • 1 cup chopped cabbage (about 1–1.5 cups loosely packed)
  • 4 scallions, sliced
  • 1 cup chopped cucumber
  • 1 cup shredded carrots
Pasta
  • 8 oz garbanzo bean rotini pasta (dry)
Peanut Dressing
  • 1/4 cup peanut butter (creamy or crunchy)
  • 1 tbsp maple syrup
  • 2 tbsp unseasoned rice vinegar
  • 1/4 cup orange juice
  • 1–4 tsp sriracha, optional
  • 1 tbsp liquid aminos (or low-sodium soy sauce)
  • 1 clove garlic, minced

Method
 

Cooking the Pasta
  1. Fill a pot with salted water and bring to a boil. Add the garbanzo rotini and cook according to the package until al dente.
  2. Drain the pasta and rinse under cold running water until cool. Drain well.
Preparing the Dressing
  1. In a large bowl, whisk together peanut butter, maple syrup, rice vinegar, orange juice, sriracha (if using), liquid aminos, and minced garlic until smooth. Adjust heat and sweetness to taste.
Combining Ingredients
  1. Add the cooled pasta, chopped cabbage, scallions, cucumber, and shredded carrots to the bowl with the dressing.
  2. Toss everything together until the pasta and vegetables are evenly coated with dressing.
  3. Taste and adjust seasoning. Chill for 10–20 minutes if you prefer it cold, then serve.

Nutrition

Serving: 1.25gCalories: 340kcalCarbohydrates: 41gProtein: 16gFat: 10gSaturated Fat: 2gSodium: 400mgFiber: 6gSugar: 4g

Notes

Garnish with chopped peanuts, sesame seeds, or fresh herbs. Store in an airtight container for up to 4 days. Do not freeze.

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