Description
This easy Protein Packed Thai Pasta Salad is vibrant, satisfying, and bursting with incredible flavors. It’s perfect for meal prep or a quick weeknight dinner.
Ingredients
Scale
- 8 oz linguine or your favorite pasta
- 2 cups cooked shredded chicken, pan-fried tofu, or shelled edamame
- 1 red bell pepper, finely diced
- 1 cup shredded carrots
- 1 cup thinly sliced red cabbage
- 1/2 cup chopped fresh cilantro (for garnish, optional)
- 1/4 cup crushed peanuts (for garnish, optional)
- For the Dressing:
- 1/2 cup creamy peanut butter (natural, unsweetened)
- 1/4 cup soy sauce (or tamari for GF)
- 3 tbsp rice vinegar
- 2 tbsp honey or maple syrup
- 1 tbsp fresh ginger, grated
- 2 cloves garlic, minced
- 1 tbsp sesame oil
- 3–4 tbsp water or coconut milk (for thinning)
- Pinch of red pepper flakes (optional, for heat)
Instructions
- Cook Pasta: Cook pasta according to package directions until al dente. Drain, rinse with cold water, and let cool completely.
- Prepare Protein & Veggies: While pasta cools, prepare your chosen protein. Chop bell pepper, shred carrots, and slice cabbage. Mince ginger and garlic.
- Make Dressing: In a bowl or blender, combine peanut butter, soy sauce, rice vinegar, honey, ginger, garlic, sesame oil, and 3 tablespoons of water/coconut milk. Whisk or blend until smooth. Add more water if needed to reach desired consistency. Taste and adjust seasonings.
- Combine: In a large mixing bowl, combine cooled pasta, protein, and all chopped vegetables.
- Toss & Serve: Pour the dressing over the salad and toss thoroughly until everything is evenly coated. Chill for at least 30 minutes for best flavor. Garnish with fresh cilantro and crushed peanuts before serving.
- Prep Time: 20 mins
- Cook Time: 10 mins