Name: Protein Packed Thai Pasta Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 12 oz linguine, fettuccine, or spaghetti, cooked al dente; 1 cup cooked shredded chicken, pressed & cubed tofu, or shelled edamame; 1 large red bell pepper, thinly sliced; 1 large carrot, shredded; 1/2 English cucumber, thinly sliced or julienned; 1/4 cup chopped fresh cilantro, plus more for garnish; 2 green onions, thinly sliced, plus more for garnish; 1/2 cup creamy peanut butter (natural preferred); 1/4 cup soy sauce (or tamari for GF); 3 tbsp rice vinegar; 2 tbsp honey or maple syrup (for vegan); 1 tbsp sesame oil; 1 tbsp grated fresh ginger; 2 cloves garlic, minced; 1-2 tsp Sriracha or red pepper flakes (to taste); 2 tbsp lime juice, freshly squeezed; Salt and black pepper to taste; Crushed peanuts or toasted sesame seeds, for garnish

Description

This vibrant Thai-inspired pasta salad combines perfectly cooked noodles, crunchy vegetables, and your choice of protein with a creamy, tangy peanut dressing. It’s a satisfying and energizing meal, perfect for lunch or a light dinner.

Ingredients

12 oz linguine, fettuccine, or spaghetti, cooked al dente
1 cup cooked shredded chicken, pressed & cubed tofu, or shelled edamame
1 large red bell pepper, thinly sliced
1 large carrot, shredded
1/2 English cucumber, thinly sliced or julienned
1/4 cup chopped fresh cilantro, plus more for garnish
2 green onions, thinly sliced, plus more for garnish
1/2 cup creamy peanut butter (natural preferred)
1/4 cup soy sauce (or tamari for GF)
3 tbsp rice vinegar
2 tbsp honey or maple syrup (for vegan)
1 tbsp sesame oil
1 tbsp grated fresh ginger
2 cloves garlic, minced
1–2 tsp Sriracha or red pepper flakes (to taste)
2 tbsp lime juice, freshly squeezed
Salt and black pepper to taste
Crushed peanuts or toasted sesame seeds, for garnish

Instructions

Cook Pasta: Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and rinse thoroughly with cold water to stop cooking and prevent sticking. Set aside to cool.
Prepare Ingredients: While pasta cools, prepare your chosen protein (shred chicken, press and cook tofu, or shell edamame). Thinly slice bell pepper, shred carrot, thinly slice cucumber, and chop cilantro and green onions.
Make Dressing: In a medium bowl, whisk together peanut butter, soy sauce, rice vinegar, honey/maple syrup, sesame oil, grated ginger, minced garlic, Sriracha, and lime juice until smooth. Add 1-2 tablespoons of warm water if needed to reach desired consistency. Taste and adjust seasonings.
Combine: In a large mixing bowl, combine the cooled pasta, protein, bell pepper, carrot, cucumber, cilantro, and green onions. Pour the peanut dressing over the salad.
Toss and Chill: Toss gently until all ingredients are evenly coated. Cover and refrigerate for at least 1-2 hours (or up to 4 hours) to allow flavors to meld.
Serve: Before serving, give the salad a final toss. Garnish with additional fresh cilantro, green onions, and crushed peanuts or toasted sesame seeds.

Prep Time: 20 mins
Cook Time: 15 mins