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Thai Peanut Pasta Salad

A delicious meatless lunch or side, full of fresh crunchy veggies and an easy tangy peanut sauce!
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Prep Time 30 minutes
Cook Time 12 minutes
Servings: 6
Course: Side Dish
Ingredients Method

Ingredients
  

  • 8 oz Chickpea Rotini Pasta (I used Banza) or regular pasta is fine too
  • 1 large cucumber , quartered
  • 3/4 cup shredded carrot
  • 1 cup shredded purple cabbage
  • 4 large green onions, diced
  • 3/4 cup shelled edamame
  • 1/2 cup creamy peanut butter
  • 2 tbs maple syrup
  • 1/4 cup red wine vinegar
  • 1/2 cup orange juice
  • 1/4 cup soy sauce
  • 2 tbs minced garlic
  • 1/2 cup peanuts

Method
 

  1. Bring a medium pot of water to a boil and add your chickpea pasta. Boil until soft, drain the water, and set aside.
  2. In a medium bowl, we will whisk together the sauce. Add creamy peanut butter, maple syrup, vinegar, orange juice, soy sauce and garlic.
  3. In a separate large bowl, add your cucumber, shredded carrot, shredded cabbage, green onion (white and green), edamame, and noodles.
  4. Combine in the Thai peanut sauce.
  5. Top with peanuts.
  6. Refrigerate and Enjoy!