Description
A vibrant and flavorful Thai-inspired pasta salad loaded with chicken, fresh vegetables, and a creamy peanut dressing. Perfect for lunches, potlucks, or a satisfying main course.
Ingredients
Scale
- 12 ounces pasta of your choice (penne, rotini, fusilli, or spaghetti broken into pieces)
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1.5 pounds boneless, skinless chicken breast or thighs, cooked and shredded or diced
- 1/2 cup roasted unsalted peanuts, roughly chopped
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 cup shredded carrots
- 1/2 English cucumber, thinly sliced and quartered
- 4–5 green onions, thinly sliced (white and green parts)
- 1 cup shredded red cabbage
- For the Dressing:
- 1/4 cup smooth peanut butter
- 1/4 cup soy sauce (or tamari for gluten-free)
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey or maple syrup (for vegan option)
- 1–2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon red pepper flakes (or to taste)
- 2–4 tablespoons hot water, to thin
Instructions
- 1. Cook the pasta according to package directions until al dente. Drain and rinse briefly under cold water. Toss with 1 tablespoon olive oil and 1/2 teaspoon salt. Set aside.
- 2. Prepare the dressing: In a medium bowl, whisk together peanut butter, soy sauce, rice vinegar, sesame oil, honey (or maple syrup), minced garlic, grated ginger, and red pepper flakes. Add hot water 1 tablespoon at a time, whisking until desired pourable consistency is reached. Taste and adjust seasonings.
- 3. Combine ingredients: In a large mixing bowl, combine the cooked and cooled pasta, shredded or diced cooked chicken, chopped peanuts, sliced bell peppers, shredded carrots, sliced cucumber, sliced green onions, and shredded red cabbage.
- 4. Dress and toss: Pour the prepared dressing over the combined ingredients. Gently toss until evenly coated.
- 5. Chill (optional but recommended): Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- 6. Serve: Give the salad a gentle toss before serving. Garnish with fresh cilantro, mint, and lime wedges if desired.
Notes
Store leftover salad in an airtight container in the refrigerator for up to 3-4 days. This salad is best served cold or at room temperature. Reheating is not recommended as it can affect texture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Cooked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 8g
- Sodium: 750mg
- Fat: 25g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 35g