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!
16ouncesrotini pastaor any other favorite shape of pasta
2cupsbroccoli florets
1lbboneless skinless chicken breastscooked and shredded
½cupcreamy peanut butter
¼cupsoy sauce
¼cuprice vinegar
1tablespoonSriracha
1tbsp olive oil
½tablespoonfresh minced ginger
3clovesgarlicminced
2tablespoonhoney
¼cupwater
3carrotsgrated
1red bell pepperdiced
4green onionsdiced
⅓cupfresh cilantrochopped
⅓cuppeanutschopped
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.