Description
A vibrant and protein-packed Thai Pasta Salad featuring garbanzo bean rotini tossed in a creamy, tangy peanut dressing with fresh cabbage, carrots, cucumber, and scallions. This quick, wholesome salad is perfect for a light lunch or a nutritious side dish.
Ingredients
Dressing Ingredients
- 1/4 cup orange juice
- 1/4 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)
Salad Ingredients
- 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: Cook the garbanzo bean rotini according to the package directions until al dente. Drain the pasta and rinse it under cold water to stop the cooking process and cool it down.
- Prepare the dressing: In a large bowl, whisk together orange juice, peanut butter, rice vinegar, liquid aminos, maple syrup, minced garlic, and sriracha (if using) until smooth and creamy.
- Toss salad: Add the cooled pasta, chopped cabbage, shredded carrots, chopped cucumber, and sliced scallions to the dressing in the bowl. Toss everything well to evenly coat with the dressing.
- Serve: Serve immediately or refrigerate for a chilled salad, allowing flavors to meld. Enjoy as a healthy, protein-rich lunch or side dish.
Notes
- Adjust the amount of sriracha to your spice preference.
- For extra protein, add grilled chicken or tofu.
- This salad keeps well in the fridge for up to 2 days, but the pasta is best fresh.
- Use gluten-free pasta if gluten is a concern, although garbanzo bean pasta is naturally gluten-free.
- Liquid aminos can be substituted with soy sauce if preferred.
