Thai Pasta Salad
Thai Inspired Pasta Salad. A vegan, no oven meal that is packed with nutrients!
Prep Time
5 Minutes
Cook Time
10 Minutes
Serves
6
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!