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

Dressing-

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!

Original- https://www.catchingseeds.com/protein-packed-thai-pasta-salad-vegan-gluten-free/