This Thai Pasta Salad is a quick and easy meal prep or dinner recipe. It is packed with protein and rainbow veggies and will be sure to become one of your household staples
Ready in: 20 mins
Makes: 4 main servings or 5-6 snack servings
Ingredients
Salad:
250g chickpea pasta (or similar)
1 cup cabbage, chopped
1 cup carrots, shredded
1 small red capsicum, deseeded and shredded
1 small bunch shallots, sliced
1 cup baby rocket leaves (loosely packed)
Dressing:
1/4 cup orange juice
1/4 cup peanut butter
2 tbsp rice wine vinegar
1 tbsp soy sauce
1 tbsp maple syrup
1tbsp infused garlic olive oil (or one clove minced)
Method
Step 1. Cook the pasta according to the package directions. Drain the pasta and rinse it with cold water
Step 2. 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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