Go Back
Print

Thai Peanut Pasta Salad

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 650
A vibrant and flavorful cold pasta salad combining tender pasta, fresh vegetables, shredded chicken, and a creamy peanut sauce.

Ingredients

Pasta and Vegetables

  • 16 ounces rotini pasta
  • 2 cups broccoli florets
  • 1 lb boneless skinless chicken breasts (cooked and shredded)

Sauce and Flavorings

  • 1/2 cup creamy peanut butter
  • 1/4 cup soy sauce
  • 1/4 cup rice vinegar
  • 1 tbsp Sriracha
  • 1 tbsp olive oil
  • 1/2 tbsp fresh minced ginger
  • 3 cloves garlic (minced)
  • 2 tbsp honey
  • 1/4 cup water

Vegetables and Garnishes

  • 3 carrots grated carrots
  • 1 red bell pepper diced red bell pepper
  • 4 green onions diced green onions
  • 1/3 cup fresh cilantro (chopped)
  • 1/3 cup peanuts (chopped)

Instructions 

  • Cook pasta according to package instructions; add broccoli in last minute, then drain and rinse with cold water.
  • Cook and shred chicken breasts.
  • Blend peanut butter, soy sauce, rice vinegar, Sriracha, olive oil, ginger, garlic, honey, and water until smooth.
  • Combine pasta, vegetables, chicken, and sauce; toss well.
  • Stir in cilantro and peanuts; serve chilled.

Notes

For extra flavor, garnish with additional cilantro and peanuts before serving.
Calories: 650kcal
Cost: $15
Course: Salad
Cuisine: Thai
Keyword: Chicken, pasta, peanut