Thai Peanut Pasta Salad
This recipe for Thai Peanut Pasta Salad is filled with fresh vegetables, a flavorful peanut sauce, and is perfect for a summer side dish or a light lunch!
Servings: 10 servings
Calories: 374kcal
Ingredients
- 16 ounces rotini pasta or any other favorite shape of pasta
- 2 cups broccoli florets
- 1 lb boneless skinless chicken breasts cooked and shredded
- ½ cup creamy peanut butter
- ¼ cup soy sauce
- ¼ cup rice vinegar
- 1 tablespoon Sriracha
- 1 tbsp olive oil
- ½ tablespoon fresh minced ginger
- 3 cloves garlic minced
- 2 tablespoon honey
- ¼ cup water
- 3 carrots grated
- 1 red bell pepper diced
- 4 green onions diced
- ⅓ cup fresh cilantro chopped
- ⅓ cup peanuts chopped
Instructions
- Cook the pasta according to the package directions and add the broccoli florets for the last minute. Drain and rinse with COLD water to cool completely.
- Cook the chicken breasts and dice or shred. I like to bake mine at 350 for 25-35 minutes, depending on how thick they are.
- In a food processor, add the peanut butter, soy sauce, rice vinegar, Sriracha, olive oil, ginger, garlic, honey, and water and puree.
- In a large bowl, combine the cooled pasta, broccoli, diced chicken, carrots, bell pepper, green onion, and peanut sauce, and toss well to combine.
- Add the cilantro and peanuts, and toss to combine.
- Serve and enjoy!
Notes
This recipe will serve 8-10 as a side dish, and 4-6 as more of a main dish.
Nutrition
Calories: 374kcal | Carbohydrates: 45g | Protein: 22g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 29mg | Sodium: 495mg | Potassium: 559mg | Fiber: 4g | Sugar: 8g | Vitamin A: 3641IU | Vitamin C: 35mg | Calcium: 43mg | Iron: 2mg