Description
A delicious and nutritious Thai-inspired pasta salad made with garbanzo bean rotini, fresh vegetables, and a creamy peanut dressing that tastes even better the next day.
Ingredients
Scale
- 1/4 cup orange juice
- 1/4 cup peanut butter
- 2 tablespoons unseasoned rice vinegar
- 1 tablespoon liquid aminos
- 1 tablespoon maple syrup
- 1 clove garlic, minced
- 1–4 teaspoons sriracha (optional for spice)
- 8 oz garbanzo bean rotini pasta
- 1 cup chopped cabbage
- 1 cup shredded carrots
- 1 cup chopped cucumber
- 4 scallions, sliced
Instructions
- Cook the garbanzo bean rotini according to the package directions. Once cooked, drain the pasta and rinse it with cold water until cooled.
- Whisk together the orange juice, peanut butter, rice vinegar, liquid aminos, maple syrup, minced garlic, and sriracha until smooth and creamy.
- Add the cooled pasta to the bowl along with chopped cabbage, shredded carrots, chopped cucumber, and sliced scallions.
- Toss everything together until the pasta and vegetables are evenly coated in the dressing. Serve immediately for the best texture.
Notes
Rinsing the pasta is key to the texture of this salad. Serve with grilled chicken or tofu for an extra protein boost.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 7g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 0mg