
If you are looking for a super tasty pasta salad on a hot day, this vegan Thai pasta salad is the perfect recipe!
This salad is incredibly yummy hot or cold and only takes a few minutes to make.
The longest part about making this salad is waiting for the pasta to cook.
This is a great recipe for picnics, something cool on a warm day or some comfort food!
The sauce is really tasty, you can taste the peanut butter in it but it's not too sickly, it's just right!
I used chunky peanut butter, as that's what I had in the house, however you can use smooth. The chunky added an extra bit of crunch that I really enjoyed!
This recipe serves 2 generously.

To make this Thai pasta salad;
Cook the pasta according to the packet, drain it and add it to a large bowl.
I've heard that Italian's eat their pasta al dente because it is healthier. I actually quite enjoy it that way but I know some people, and of course children prefer it much softer.
Please do your own research on this.
Prepare all your salad ingredients and mix them with the pasta.

To make the dressing;
Add all ingredients to a small bowl and whisk until as smooth as possible. The peanut butter will become runnier so you can pour it over your salad.
Please see above as to why I used crunchy peanut butter.
Pour the sauce over your salad and mix to combine before serving or place it in a small jug/ gravy boat and pour it on at the table.
You can warm your sauce up before serving or serve cold.
Enjoy!

I hope you love this as much as we do!
If you have any questions please send us a message. You can message us on here, facebook, instagram and youtube. We look forward to talking with you!
Please don't forget to tag us if you try any of our recipes @marisasveganrecipes on instagram and facebook. We can't wait to see what you make!
Marisa

Thai Pasta Salad - Serves 2
Ingredients
Salad;
1 Cup Red Cabbage - Chopped
1 Cup Carrots - Grated - This is about 2 large carrots
1 Cup Cucumber - Diced - This is about 1/2 a cucumber
4 Spring Onions - Sliced
3 Cups Pasta
Dressing;
¼ Cup Orange Juice - This is about 1 large oranges juice
¼ Cup Peanut Butter - Please see above as to why I used crunchy peanut butter.
2 tbsp White Vinegar
1 tbsp Soy Sauce - See out soy free soy sauce recipe here
1 tbsp Agave Nectar - You could also use maple syrup but it would be much sweeter.
1 Garlic Clove - Minced
Method
Salad;
Cook the pasta according to the packet.
Prepare all of your salad ingredients
Once the pasta is cooked, drain and place in a large bowl.
Add all of your salad ingredients to the pasta.
Mix to combine
Dressing;
Add the garlic, orange juice, peanut butter, vinegar, soy sauce and agave nectar to a small bowl.
Whisk ingredients together until as smooth as possible. You can heat the sauce up before pouring on, enjoy cold or heat the whole dish up together.
Pour over the salad
Stir to combine.
Serve
Enjoy!
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