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Cold Pasta Salad

This Cold Pasta Salad is easy to make with simple ingredients. It is made with a peanut dressing and marinate sauce, everything comes together in under 30 minutes. Packed with fantastic flavors, even pickiest kids will eat this easy meal in no time. A keeper that the whole family will love and that makes any meal prep as easy as it can be. Flavors are even better when made in advance. No one would ever tell it is entirely vegan.

Top view on the Cold Pasta Salad in a large grey bowl.

Salads aren’t boring or bland. 

You can be sure with this Southwest Salad or my Black Bean and Corn Salad that you get amazing taste in even the easiest recipes.

 If you’re looking for more salad recipes just use the search bar and keep amazing ideas coming.

Ingredients for the Cold Pasta Salad

Why you should make this Cold Pasta Salad

I love this recipe for many reasons and I’m sure you will love it too.

Because it is:

  • easy to make with step by step pictures
  • comes with 2 sauces for an amazing flavor
  • texture perfect
  • creamy
  • satisfying
  • filling
  • great for meal prep
  • hearty

Step1: Marinating the vegan chicken in peanut sauce.

What you need for this Cold Pasta Salad recipe

It is time to get started. Check your fridge and your pantry, if you have the following ingredients ready:

  • 1 batch Thai peanut sauce
  • pasta (cooked)
  • peanuts
  • vegan chicken
  • poultry seasoning
  • cucumber
  • bell pepper
  • sugar snap peas

Step 2: preparing the vegetable ingredients

  • scallions
  • carrots
  • garlic
  • chilis
  • ketzap manis
  • lemon juice
  • mint

Step 3: Mixing vegetables, pasta, and peanut sauce dressing.

How to make Cold Pasta Salad

First start making the marinade. Combine ketzap manis, lemon juice, garlic and chillis, in a bowl. Whisk everything together. 

Now give half of the marinade sauce and half of the prepared peanut sauce in a bowl. Mix with vegan chicken and marinate for around 15 minutes.

In the meantime, combine, vegetables, and cooked pasta in another large bowl. Season with a pinch salt and pepper.

Step 4: Frying the marinated vegan chicken.

Next heat sesame oil in a skillet. Add the marinated vegan chicken and fry it for around 4 minutes. Set aside and let it cool down for at least 5 minutes.

Finally, give the chicken and the remaining dressing and sauce into your salad bowl. Add mint, peanuts and mix. Serve on bowls or plates.

It makes such an fantastic meal for dinner, lunch and so much more that you always count on. Also great for potlucks (hello spring).

Step 5: Combining vegan chicken with all other ingredients to make the Cold Pasta Salad.
 

Tips and tricks to save time


Making this salad is very quick and easy but you can cut times even shorter.

My suggestions would be to:

  • make the marinate ahead, so you have it already on hand
  • marinate overnight, everything is ready and flavors will be even better
  • fry ahead, so there is no need to wait to cool down

And of course, you can easily make a double or triple batch.

Closeup view showing the mint garnish.

How long will it last in the fridge?

You can prepare the Cold Pasta Salad in advance and it will stay fresh for around 5 days.

Variations:

  1. Try other vegetables like peas, corn, tomatoes zucchinis.
  2. Swap peanut butter for cashew or almond butter
  3. Use other nuts like almonds, cashews or pecans
  4. Swap mint for chives or parsley

This Cold Pasta Salad is easy, satisfying and great for meal prep. A winner that the whole family will love even pickiest kids. No one would ever tell it is vegan. #vegan #dairyfree #glutenfree #vegetarian #dinner #lunch #mealprep #contentednesscooking #coldpastasalad #pastasalad

If you try this Cold Pasta Salad, tag me on Instagram or Facebook and let me know what you think.

Show your remakes, love seeing this always.

Cheers, Florian.

 

Top view on the Cold Pasta Salad in a large grey bowl.

Cold Pasta Salad

Yield: 6
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

This Cold Pasta Salad is easy to make with simple ingredients. It is made with a peanut dressing and marinate sauce, everything comes together in under 30 minutes. Packed with fantastic flavors, even pickiest kids will eat this easy meal in no time. A keeper that the whole family will love and that makes any meal prep as easy as it can be. Flavors are even better when made in advance. No one would ever tell it is entirely vegan.

Ingredients

  • 12 oz vegan chicken cubes
  • 2 Tbs sesame oil
  • 2 tsp poultry seasoning
  • 1 batch Thai Peanut Sauce
  • 4 cups cooked pasta (use gf, if needed)

For the Marinade sauce:

  • 1/3 cup ketzap manis
  • 1 lemon, juiced
  • 2 chilis, chopped
  • 2 cloves garlic

For the salad:

  • 1 cup cucumber, chopped
  • 1/2 cup carrots
  • 1 bunch scallions, sliced
  • 1 cup bell pepper, diced
  • 1/2 cup sugar snap peas, cooked
  • 1/3 cup peanuts
  • 1/2 cup mint for garnish
  • salt, pepper to taste

Instructions

  1. Start making the marinade. Combine ketzap manis, lemon juice, garlic and chillis, in a bowl. Whisk everything together.
  2. Give half of the marinade sauce and half of the prepared peanut sauce in a bowl. Mix with vegan chicken and marinate for around 15 minutes.
  3. In the meantime, combine, vegetables, and cooked pasta in another large bowl. Season with a pinch salt and pepper.
  4. Heat sesame oil in a skillet. Add the marinated vegan chicken and fry it for around 4 minutes. Set aside and let it cool down for at least 5 minutes.
  5. Give the chicken and the remaining dressing and sauce into your salad bowl. Add mint, peanuts and mix.
Nutrition Information:
Yield: 6 Serving Size: 2 cups
Amount Per Serving: Calories: 480Total Fat: 15.1gSaturated Fat: 8.8gTrans Fat: 0gUnsaturated Fat: 5.2gCholesterol: 0mgSodium: 188mgCarbohydrates: 57.2gFiber: 8.2gSugar: 5.5gProtein: 15.1g

 

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