Thai Protein Pasta Salad (Printable)
Colorful pasta tossed with chicken, crisp veggies, and zesty peanut dressing for a satisfying meal.
# What You’ll Need:
→ Pasta & Protein
01 - 8 oz whole wheat pasta (rotini, farfalle, or penne)
02 - 10 oz cooked chicken breast, grilled and sliced (or firm tofu, cubed and pan-seared for vegetarian option)
03 - 1/2 cup shelled edamame
→ Vegetables
04 - 1 red bell pepper, thinly sliced
05 - 1 carrot, julienned
06 - 1 cup purple cabbage, thinly shredded
07 - 2 spring onions, thinly sliced
08 - 1/2 cucumber, sliced into half-moons
09 - 3 tbsp fresh cilantro leaves, chopped
→ Peanut Dressing
10 - 1/4 cup natural peanut butter
11 - 2 tbsp low-sodium soy sauce (or tamari for gluten-free)
12 - 1 tbsp rice vinegar
13 - 2 tsp honey (or maple syrup for vegan)
14 - 2 tsp fresh lime juice
15 - 1 tsp sesame oil
16 - 1 to 2 tsp Sriracha or chili sauce, adjusted to taste
17 - 2 to 3 tbsp warm water, to thin dressing as needed
→ Toppings
18 - 2 tbsp roasted peanuts, roughly chopped
19 - 1 tbsp toasted sesame seeds
# How-to Steps:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and rinse thoroughly under cold water to halt cooking. Set aside to cool completely.
02 - Slice grilled chicken breast into thin strips. If using tofu, cut into 1/2-inch cubes and pan-sear in a lightly oiled skillet over medium-high heat until golden on all sides, approximately 5 minutes. Set aside.
03 - In a small bowl, combine peanut butter, soy sauce, rice vinegar, honey, lime juice, sesame oil, and Sriracha. Whisk until smooth and creamy. Add warm water one tablespoon at a time until the dressing reaches a pourable, drizzle-friendly consistency. Adjust seasoning to taste.
04 - In a large mixing bowl, combine the cooled pasta, sliced chicken or tofu, edamame, red bell pepper, julienned carrot, shredded purple cabbage, spring onions, cucumber halves, and chopped cilantro.
05 - Pour the peanut dressing over the assembled salad. Toss vigorously until every component is evenly coated and the dressing is well distributed throughout.
06 - Transfer to a serving platter or individual plates. Sprinkle with chopped roasted peanuts and toasted sesame seeds. Serve immediately, or cover and refrigerate for 1 to 2 hours to allow the flavors to develop further.
# Expert Advice:
01 -
- The dressing doubles as a marinade for the protein so nothing tastes one note.
- It holds up beautifully in the fridge for three days without getting soggy or sad.
- You can swap nearly every ingredient based on what is wilting in your crisper drawer.
02 -
- Rinse the pasta thoroughly or the starches will turn your beautiful dressing into a gummy mess.
- Taste the dressing before adding it to the salad because peanut butter brands vary wildly in salt and sweetness.
- This salad actually improves overnight which makes it a dream for meal prep Sundays.
03 -
- Cook the pasta one minute longer than the box says because cold pasta firms up and nobody likes chewy rotini.
- Make a double batch of the dressing and keep it in a jar for drizzling over rice bowls or roasted vegetables later in the week.