Description
This Protein Packed Thai Pasta Salad is a vibrant and satisfying meal that combines hearty flavors with fresh ingredients. It’s perfect for meal prep or as a delicious weeknight dinner.
Ingredients
Scale
- 8 oz linguine or preferred pasta
- 1 lb lean ground beef or sliced beef sirloin/flank steak
- 1 red bell pepper, finely chopped
- 1 cup shredded carrots
- 1 cucumber, thinly sliced
- 1 cup purple cabbage, thinly sliced
- 2 green onions, chopped
- 1/4 cup fresh cilantro, roughly chopped
- 1/4 cup fresh mint leaves, roughly chopped
- 1/2 cup creamy peanut butter
- 1/4 cup fresh lime juice
- 2 tbsp soy sauce or tamari
- 1 tbsp pure maple syrup or honey
- 1 tsp fresh ginger, grated
- 2 cloves garlic, minced
- 1 tbsp sesame oil
- 1 tsp sriracha or red pepper flakes
- Toasted chopped peanuts for garnish
- Sesame seeds for garnish
- Extra fresh cilantro or mint for garnish
- Lime wedges for serving
Instructions
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add your chosen pasta and cook according to package directions until it’s al dente. Drain and rinse thoroughly with cold water to cool it down and prevent sticking. Set aside in a large mixing bowl.
- Prepare the Beef: While your pasta is cooking, heat a large skillet over medium-high heat. Add the beef and cook, breaking it up with a spoon, until fully browned. Drain any excess fat and season with a pinch of salt and pepper. If using sliced beef, sear it quickly until cooked to your liking, then slice.
- Chop the Veggies: Finely chop the red bell pepper, shred the carrots, thinly slice the cucumber, and purple cabbage. Chop the green onions and roughly chop the fresh cilantro and mint. Add all the prepared vegetables and herbs to the bowl with the cooled pasta.
- Make the Peanut Dressing: In a medium bowl or jar, whisk together all the dressing ingredients: creamy peanut butter, fresh lime juice, soy sauce, maple syrup, grated ginger, minced garlic, sesame oil, and sriracha. If too thick, add warm water one tablespoon at a time until desired consistency is reached. Taste and adjust seasonings.
- Combine and Toss: Add the cooled, cooked beef to the bowl with the pasta and vegetables. Pour the prepared peanut dressing over everything and gently toss until all ingredients are evenly coated.
- Chill and Serve: Cover the bowl and refrigerate the salad for at least 30 minutes to allow flavors to meld. Before serving, give it another good toss.
- Garnish: Just before serving, sprinkle with toasted chopped peanuts and fresh cilantro or mint. A squeeze of fresh lime is also a wonderful finishing touch.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dinner
- Method: Cooking
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 70 mg
Keywords: Balance is key in this dish; adjust the dressing ingredients to your taste. This salad is great for meal prep, and you can easily substitute the beef with tofu or shrimp for different protein options.