All together for this Protein Packed Thai Pasta Salad to be genuinely protein pressed, it is made with garbanzo bean pasta. This grain free diamond of a noodle will add 14 grams of protein to each bowl. It additionally concocts superbly still somewhat firm and has the vibe of conventional pasta. The reward is that all that protein will keep you full for quite a long time.
At that point new veggies include that required firm crunch. The cabbage, carrots, cucumbers, and scallions are altogether included into the plate of mixed greens crude which equivalents less cooking time and a too quick supper that is prepared in 30 minutes or less.
At that point the sauce swoops in and ties the pasta and veggies together. It is a one-two punch of flavor on account of fixings like nutty spread, squeezed orange, garlic, and maple syrup for a little sweetness. It is tart, nutty, rich flawlessness.
- For The Dressing:
- 1/4 cup orange juice
- 1/4 cup peanut butter
- 2 tablespoons unseasoned rice vinegar
- 1 tablespoon liquid aminos
- 1 tablespoon maple syrup
- 1 clove garlic, (minced)
- 1–4 teaspoons sriracha, (optional for some added spice)
- For The Salad:
- 8 oz garbanzo bean rotini pasta
- 1 cup chopped cabbage
- 1 cup shredded carrots
- 1 cup chopped cucumber
- 4 scallions, (sliced)
Instructions
- Cook the pasta according to the package directions. Drain the pasta and rinse it with cold water.
- In a large bowl, whisk together all of the dressing ingredients. Add in the pasta along with the vegetables and toss to combine and serve.
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