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Protein Packed Thai Pasta Salad

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Ingredients
  

8 oz whole wheat pasta (such as rotini or fusilli)

1 cup cooked and shredded chicken breast (or tofu for a vegetarian option)

1 cup sugar snap peas, trimmed and halved

1 red bell pepper, thinly sliced

1 cup shredded carrots

1/2 cup shelled edamame

1/4 cup chopped green onions (scallions)

1/4 cup chopped fresh cilantro

1/4 cup unsalted peanuts, roughly chopped (optional for garnish)

For the Peanut Dressing:

1/4 cup natural peanut butter

3 tbsp soy sauce (or tamari for gluten-free)

2 tbsp lime juice (freshly squeezed)

1 tbsp honey or maple syrup

1 clove garlic, minced

1 tsp grated ginger

1-2 tbsp water (to thin the dressing as needed)

Salt and pepper to taste

Instructions
 

Cook the Pasta: Bring a large pot of salted water to a boil. Add the whole wheat pasta and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.

    Prepare the Vegetables: While the pasta is cooking, wash and prep the sugar snap peas, red bell pepper, carrots, and edamame.

      Make the Dressing: In a bowl, whisk together the peanut butter, soy sauce, lime juice, honey, minced garlic, and grated ginger. Add water gradually to achieve a smooth, pourable consistency. Season with salt and pepper to taste.

        Combine Ingredients: In a large mixing bowl, combine the cooked pasta, chicken (or tofu), sugar snap peas, red bell pepper, carrots, edamame, green onions, and cilantro. Pour the peanut dressing over the salad and toss gently to coat all ingredients evenly.

          Chill and Serve: Cover the bowl with plastic wrap and let the pasta salad chill in the fridge for at least 30 minutes to enhance the flavors. Just before serving, give it a stir and garnish with chopped peanuts if desired.

            Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4-6