Protein Packed Thai Pasta Salad

Protein-packed Thai pasta salad with a creamy peanut-ginger dressing and crunchy vegetables. This peanut pasta meal prep bowl uses protein pasta and shredded chicken, then chills for flavor to meld.

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Prep Time 20

Cook Time 10

Chill time 1

Total Time 1 30

Servings: 8 servings

Course: Main Dish

Cuisine: Thai Fusion

Calories: 520

Ingredients Equipment Method Notes

Ingredients

Protein pasta salad

1 lb protein pasta Use edamame or chickpea protein pasta.
2 cup chicken breast Cooked, shredded.
2 cup red cabbage Shredded.
1 cup carrots Shredded.
1 red bell pepper Thinly sliced.
0.5 cup peanut butter
3 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp honey
1 tbsp fresh ginger Grated.
2 clove garlic Minced.
0.5 cup water To thin dressing to desired consistency.
0.25 cup peanuts Crushed.
0.25 cup cilantro Chopped.
1 lime wedges

Equipment

1 sheet pan
1 cast iron skillet

Method

Cook the pasta and prep the filling

Cook the protein pasta according to package directions, then drain and rinse with cold water to stop cooking and cool it down.
In a large bowl, combine the pasta, shredded chicken, red cabbage, carrots, and thinly sliced red bell pepper.

Make the creamy peanut-ginger dressing

Whisk peanut butter, soy sauce, rice vinegar, honey, grated ginger, and minced garlic together, adding water a little at a time until you reach your desired pourable consistency.
Pour the peanut dressing over the salad and toss until everything is coated.

Chill, top, and serve

Refrigerate the salad for at least 1 hour to let the flavors meld.
Right before serving, top with crushed peanuts and chopped cilantro, then serve with lime wedges.

Notes

For best texture, rinse the pasta thoroughly with cold water so it stays springy after chilling. Refrigerate in airtight containers up to 4 days; freezing is not recommended due to vegetable crunch. For a gluten-free option, use gluten-free soy sauce (or tamari) without changing the rest of the recipe.