Vegan Thai Pasta Salad

Vegan Thai Salad served in a white bowl topped with fried noodles with some chopped peanuts on the side.

Print Recipe

5 from 1 vote

Protein packed Thai Pasta Salad is a better-for-you 20-minute dinner recipe.

Full of fresh ingredients and a lightened dressing, this one is a keeper!

Prep Time15

Cook Time10

Total Time25

Course: Salad

Cuisine: Italian

Diet: Vegan, Vegetarian

Servings:

Calories: 337kcal

Author: Smruti

Ingredients

For the dressing

2 tablespoon Peanut Butter
1 teaspoon Soy Sauce
1 teaspoon Vinegar
¼ cup Mazola Corn Oil
¼ teaspoon Chili Flakes
¼ teaspoon Oregano
¼ teaspoon Salt
¼ teaspoon Black Pepper

For the Pasta

2 cups Dry Red Lentil Pasta
¼ cup Red Pepper (diced)
¼ cup Green Pepper (diced)
½ cup Red Cabbage (diced)
¼ cup Carrots (diced)
½ cup Cucumber (diced)
1 teaspoon Salt
2-3 stalks Cilantro

Instructions

Place a pot of water on the stove and bring it to a boil.
Once it boils, season with a teaspoon of salt and then add the red lentil pasta.
2 cups Dry Red Lentil Pasta, 1 teaspoon Salt
Cook for 7-8 minutes (or as per package instructions), until the pasta is al dente. Drain and set aside.
In a bowl, mix together all the ingredients under 'dressing'. Mix well and set aside.
2 tablespoon Peanut Butter, 1 teaspoon Soy Sauce, 1 teaspoon Vinegar, ¼ cup Mazola Corn Oil, ¼ teaspoon Chili Flakes, ¼ teaspoon Oregano, ¼ teaspoon Black Pepper, ¼ teaspoon Salt
In a large bowl, mix together pasta and vegetables.
Pour the sauce over and toss to combine.
Top with cilantro and fried noodles and serve.
2-3 stalks Cilantro

Notes

Note: Nutrition values are my best estimates using an automated calculator. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition