I love this Thai-Inspired Pasta Salad. It’s a delicious vegan, no oven meal that is packed with nutrients. Plus, with chickpea pasta, it’s gluten free and has lots of protein. Pasta salad makes such a good weekday meal idea, and this one is colorful with so many veggies and fresh ingredients. The peanut sauce is to-die for, too! You can bookmark this for when you need a quick recipe; it works great as a side dish for any get-togethers. It’s a fun plant-based twist on a classic pasta salad recipe! Let me know if you try it.
What You Will Need For This Recipe:
Chickpea pasta
Bell pepper
Cucumber
Carrots
Green onions
Cabbage
Peanut butter
Maple syrup
Apple cider vinegar
Coconut aminos or soy sauce
Water
Other Healthy Recipes To Make:
Chicken Bacon Ranch One Skillet
This chicken bacon ranch one skillet recipe is a 20 minute, easy dinner that you will make on repeat. I mean, what’s better than bacon for dinner? If you’re a ranch lover, this meal is for you. Also this is a great meal prep recipe because it reheats well!
Vegan & Gluten Free Caesar Pasta Salad
This vegan and gluten free caesar pasta salad is the perfect healthy side dish! I can’t wait to bring this to a bbq this summer! It’s so tasty, people won’t even know that it’s vegan and gluten free. Packed with fiber, nutrients, and flavor. You can use any caesar dressing but I like to make an extra creamy, homemade version. The recipe is below!
Spicy Mayo Turkey Avocado Sandwich
This has been on repeat for my weekday lunches! Packed with protein and veggies, this sandwich is so satisfying. It’s super nutritious and filling – not to mention really easy to put together when you’re short on time. Perfect for an office or work from home lunch, it’s a recipe you’ll love adding to your rotation.
Thai Pasta Salad
Thai Inspired Pasta Salad. A vegan, no oven meal that is packed with nutrients!
Ingredients
10 oz chickpea pasta
1 chopped bell pepper
1 cup chopped cucumber
1/2 cup shredded carrots
1/3 cup green onions, diced
1 cup chopped cabbage
Sauce:
1/2 cup peanut butter
1 tbsp maple syrup
1 tsp apple cider vinegar
1 tbsp coconut aminos or soy sauce
1/4 cup water
Method
Cook the noodles according to package instructions.
Rinse and let cool.
While the pasta cooks/cools, chop your veggies: you’ll also want to make the sauce here.
In a small bowl, combine the sauce ingredients and whisk together until smooth
When the pasta is done cooling, add to a bowl also with the chopped veggies.
Then add the sauce on top and toss together.
This makes about 6 servings! Enjoy!
