Protein Packed Thai Pasta Salad

Thai pasta salad with protein pasta, shredded chicken, and crunchy vegetables tossed in a creamy peanut-ginger dressing. Chilled for 1 hour for better flavor melding, then topped with crushed peanuts, cilantro, and lime wedges.

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Prep Time 20

Cook Time 10

chilling 1

Total Time 1 30

Servings: 8 servings

Course: Main Dish

Cuisine: Thai Fusion

Calories: 640

Ingredients Method Notes

Ingredients

Protein pasta and vegetables

1 lb protein pasta (edamame or chickpea) Use your preferred protein pasta shape for a higher-protein base.
2 cup cooked chicken breast, shredded Shred for easier coating in the dressing.
2 cup red cabbage, shredded For crunch and color.
1 cup carrots, shredded Match thickness to the cabbage for even bites.
1 count red bell pepper, thinly sliced Thin slices for tender-crisp texture.

Creamy peanut-ginger dressing

0.5 cup peanut butter Creamy style helps the dressing stay smooth.
3 tbsp soy sauce Adds savory depth.
2 tbsp rice vinegar Brightens the sauce.
1 tbsp honey Balances tang and spice.
1 tbsp fresh ginger, grated Freshly grated for best aroma.
2 clove garlic, minced Minced finely so it disperses.
0.25 water to thin Add a little at a time until pourable and coating consistency is reached.

Toppings and serving

0.25 cup peanuts, crushed Top at the end to keep crunch.
0.25 cup cilantro, chopped Add right before serving for freshness.
1 count lime wedges Serve alongside and squeeze to taste.

Method

Cook the pasta

Cook protein pasta according to package directions, then drain and rinse with cold water to stop cooking and cool it down fast.

Make the peanut-ginger dressing

Whisk together peanut butter, soy sauce, rice vinegar, honey, ginger, and garlic, adding water to thin until the dressing reaches a pourable, creamy consistency with no lumps.

Assemble the salad

Combine pasta, chicken, cabbage, carrots, and bell pepper in a large bowl so the vegetables are evenly distributed.

Coat and chill

Pour peanut dressing over the salad and toss thoroughly to coat every bite with a creamy layer.

Finish and serve

Refrigerate for at least 1 hour, then top with crushed peanuts and cilantro and serve with lime wedges for bright flavor.

Notes

For best meal-prep results, chill the pasta salad uncovered for 15 minutes after tossing, then cover; it helps the dressing cling without becoming watery. Refrigerate in an airtight container for 3-4 days; freezing is not recommended. For a dairy-free option, this recipe is already dairy-free—if you want it lower-sugar, swap honey for a sugar-free alternative or reduce to 1/2 tablespoon.