Description
This Protein-Packed Thai Pasta Salad is a vibrant, flavorful dish combining gluten-free pasta with fresh vegetables, protein-rich edamame or chickpeas, and a creamy Thai peanut dressing. It’s a quick, nutritious salad perfect for lunch or a light dinner, offering a delightful balance of sweet, tangy, and spicy flavors with a satisfying crunch.
Ingredients
Scale
Salad
- 8 oz (225g) gluten-free pasta (rice noodles, chickpea pasta, or quinoa pasta)
- 1 cup (150g) cooked edamame or chickpeas
- 1 cup (140g) shredded carrots
- 1 red bell pepper, thinly sliced
- 1 cup purple cabbage, shredded
- 2 green onions, chopped
- ¼ cup fresh cilantro, chopped
- ¼ cup chopped peanuts or cashews (optional)
Dressing
- ¼ cup (60g) natural peanut butter (or almond butter for nut-free)
- 3 tbsp tamari or soy sauce (use tamari for gluten-free)
- 1 tbsp maple syrup or agave
- 1 tbsp lime juice (freshly squeezed)
- 1 tsp grated ginger
- 1 clove garlic, minced
- ½ tsp sriracha or chili flakes (adjust to taste)
- 2-4 tbsp water (to thin the dressing)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil, then add the gluten-free pasta according to package instructions. Cook until al dente, usually about 8-10 minutes.
- Drain and Cool: Drain the cooked pasta and rinse it with cold water to stop the cooking process and prevent sticking. Set aside.
- Make the Thai Peanut Dressing: In a small bowl, whisk together the natural peanut butter, tamari or soy sauce, maple syrup, fresh lime juice, grated ginger, minced garlic, and sriracha or chili flakes until smooth.
- Adjust Dressing Consistency: Add 2 to 4 tablespoons of water gradually, whisking to achieve your preferred dressing thickness. Taste and adjust seasoning as necessary.
- Assemble the Salad: In a large bowl, combine the cooled pasta, cooked edamame or chickpeas, shredded carrots, thinly sliced red bell pepper, shredded purple cabbage, and chopped green onions.
- Toss with Dressing: Pour the prepared peanut dressing over the salad and toss thoroughly to coat all ingredients evenly.
- Garnish and Serve: Sprinkle the salad with chopped fresh cilantro, chopped peanuts or cashews if using, and extra green onions. Serve immediately or chill in the refrigerator for 30 minutes to let the flavors meld.
Notes
- Use gluten-free pasta such as rice noodles, chickpea pasta, or quinoa pasta to keep the salad gluten-free.
- For a nut-free version, substitute peanut butter with almond butter or a seed butter like sunflower seed butter.
- Adjust the amount of sriracha or chili flakes according to your preferred spice level.
- The salad can be prepared in advance and refrigerated for up to 2 days for convenience.
- If you prefer a creamier dressing, increase the peanut butter slightly or add a splash of coconut milk.
