Description
Experience a burst of flavor and nutrition with this Protein Packed Thai Pasta Salad. Featuring garbanzo bean rotini pasta, fresh vegetables, and a zesty dressing, this salad is not only quick to make but also a powerhouse of plant-based protein, boasting 14 grams per serving. Perfect for meal prep, picnics, or as a vibrant side dish at gatherings, this recipe is adaptable to suit your taste preferences. Whether you’re vegan or simply seeking a wholesome meal option, this salad will satisfy your cravings while providing essential nutrients.
Ingredients
- 8 oz garbanzo bean rotini pasta
- 1 tbsp maple syrup
- 2 tbsp unseasoned rice vinegar
- ¼ cup peanut butter
- ¼ cup orange juice
- 1 clove garlic, minced
- Liquid aminos
- Sriracha (optional)
- Fresh vegetables (scallions, cabbage, carrots, cucumber)
- Fresh parsley for garnish
Instructions
- Cook the garbanzo bean rotini according to package instructions. Drain and rinse under cold water.
- In a large bowl, whisk together maple syrup, rice vinegar, peanut butter, orange juice, garlic, liquid aminos, and sriracha until smooth.
- Add the cooked pasta along with sliced scallions, chopped cabbage, shredded carrots, and chopped cucumber to the dressing. Toss until well combined.
- Spoon into bowls and garnish with fresh parsley before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2.5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 9g
- Protein: 14g
- Cholesterol: 0mg
Keywords: Use fresh ingredients for the best flavor and nutrition. Adjust the amount of sriracha based on your spice preference. Allow the salad to chill in the fridge for at least 30 minutes before serving for enhanced flavors.