It’s Saturday so I didn’t have to eat leftovers for lunch, like I usually do all week, so I was excited to get to make a quick and delicious lunch. I didn’t get to this Thai Pasta Salad last week so I made it for lunch! It’s amazing! It has crisp, raw veggies, whole grain pasta, and a creamy and tangy peanut sauce. I used whole grain pasta instead of chickpea pasta, but if you wanted to add extra protein you could throw in some chickpeas or use chickpea pasta. I found this recipe on Pinterest and I’m so glad I decided to give it a try. It’s great for a weekend lunch, to bring to a party, or for leftovers. It’s almost pasta salad season so I’m sure this will be made a lot this summer! I’ll give my recipe below and the original as well.
Thai Pasta Salad
1 box of “salad” style whole grain rotini
1 cup chopped cucumber
1 cup shredded carrots
3 green onions, chopped
1.5 cups shredded cabbage
1/4 + 1 tbsp c creamy peanut butter
2 tbsp rice vinegar
Juice of half a lime
2 cloves minced garlic
1/3 cup orange juice
2 tbsp low sodium soy sauce
Dash of sriracha
1 tbsp maple syrup
1. Cook pasta to al dente and rinse with cold water.
2. Mix dressing together in a measuring cup.
3. Mix pasta, veggies, and dressing together and serve!