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Protein Packed Thai Pasta Salad

Protein packed Thai pasta salad with creamy peanut-ginger dressing, tender protein pasta, and crunchy vegetables. A meal-prep friendly Asian noodle salad topped with crushed peanuts and cilantro.
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Prep Time 20 minutes
Cook Time 10 minutes
chilling 1 hour
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Thai Fusion
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Protein pasta
  • 1 lb protein pasta Edamame or chickpea pasta
  • 2 cups cooked chicken breast Shredded
  • 2 cups red cabbage Shredded
  • 1 cup carrots Shredded
  • 1 red bell pepper Thinly sliced
Peanut-ginger dressing
  • 0.5 cup peanut butter
  • 3 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp honey
  • 1 tbsp fresh ginger Grated
  • 2 cloves garlic Minced
  • 0.25 water To thin; add as needed
Toppings
  • 0.25 cup peanuts Crushed
  • 0.25 cup cilantro Chopped
  • 1 lime wedges For serving

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Cook the pasta
  1. Bring a pot of water to a boil and cook the protein pasta according to package directions, until tender. Drain and rinse with cold water to stop cooking and keep it from clumping.
Make the peanut-ginger dressing
  1. Whisk peanut butter, soy sauce, rice vinegar, honey, ginger, and garlic in a bowl. Add water a little at a time until the dressing is pourable and coats the back of a spoon.
Assemble the salad
  1. In a large bowl, combine pasta, shredded chicken breast, shredded red cabbage, shredded carrots, and thinly sliced red bell pepper. Toss until the vegetables and chicken are evenly distributed.
Dress and chill
  1. Pour the peanut dressing over the salad and toss thoroughly to coat every ingredient. Refrigerate for at least 1 hour so the flavors meld and the pasta absorbs the sauce.
Finish and serve
  1. Top the chilled salad with crushed peanuts and chopped cilantro. Serve with lime wedges on the side and squeeze just before eating.

Notes

Pro tip: rinse the pasta in cold water and fully drain it so the creamy peanut-ginger dressing clings instead of becoming watery. Store covered in the refrigerator up to 4 days; the peanuts and cilantro can be added right before serving for best crunch. Freezing isn’t recommended due to cabbage texture. For a gluten-free swap, use tamari instead of soy sauce.