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Protein Packed Thai Pasta Salad

Protein packed Thai pasta salad with chickpea or edamame protein pasta, tossed in a creamy peanut-ginger dressing. Crunchy shredded cabbage and carrots plus bell pepper make it a satisfying Asian noodle salad style meal prep bowl.
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Prep Time 20 minutes
Cook Time 10 minutes
chilling 1 hour
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Thai Fusion
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Protein pasta salad base
  • 1 lb protein pasta (edamame or chickpea) Choose dried protein pasta; cooked until al dente.
  • 2 cup cooked chicken breast, shredded Shredded for even bites and better coating.
  • 2 cup red cabbage, shredded Thinly shredded for crunch.
  • 1 cup carrots, shredded Shred or matchstick for even texture.
  • 1 red bell pepper, thinly sliced Slice thin for balance with the pasta.
Creamy peanut-ginger dressing
  • 0.5 cup peanut butter Creamy or natural works; whisk until smooth.
  • 3 tbsp soy sauce Adds savory depth to the dressing.
  • 2 tbsp rice vinegar Brings tang to balance peanut richness.
  • 1 tbsp honey Sweetens and rounds the flavor.
  • 1 tbsp fresh ginger, grated Freshly grated for best aroma.
  • 2 cloves garlic, minced Minced finely for even distribution.
  • 0.25 cup water to thin Add gradually until the dressing flows and coats.
Toppings and serving
  • 0.25 cup peanuts, crushed Crushed for texture on top.
  • 0.25 cup cilantro, chopped Chop fresh for bright finish.
  • 1 lime wedges Serve alongside for squeezing.

Equipment

  • 1 sheet pan
  • 1 large bowl

Method
 

Cook and chill
  1. Cook the protein pasta according to package directions, then drain and rinse with cold water to stop the cooking and keep it from sticking.
  2. Refrigerate the assembled salad for at least 1 hour so the vegetables soften slightly and the peanut dressing clings to every bite.
Make peanut-ginger dressing and assemble
  1. Whisk together peanut butter, soy sauce, rice vinegar, honey, ginger, and garlic, adding water a little at a time to reach a pourable, creamy consistency.
  2. Combine pasta, chicken, red cabbage, carrots, and red bell pepper in a large bowl.
  3. Pour the peanut dressing over the salad and toss thoroughly until the pasta and vegetables look evenly coated.
  4. Top with crushed peanuts and chopped cilantro right before serving, and serve with lime wedges for squeezing over the top.

Notes

For best meal prep results, keep crushed peanuts and cilantro separate and add them after chilling so they stay crunchy and fresh. Store covered in the refrigerator up to 3 days; the salad itself freezes poorly because veggies soften, but you can freeze the cooked pasta and chicken separately for up to 1 month. For a dairy-free swap that still keeps the creamy texture, use creamy peanut butter and adjust water to thin rather than adding any mayonnaise or yogurt.