Thai Chicken and Vegetable Pasta Salad

Thai Chicken and Vegetable Pasta Salad

This salad made with fresh vegetables, chicken, pasta and a peanut vinaigrette is tossed together for a quick and easy meal. It’s also a perfect way to use up those leftovers!

I’m back and it feels so good! The leaves are starting to tease us with glimpses of color, the garden is in the final stretch and we’re soaking up every last bit of summer that we can.

There’s always an abundance of food at any of our family gatherings, and we came home from a family weekend with leftover fresh vegetables and grilled chicken.

This is a really super simple salad. The pasta is tossed with spicy peanut vinaigrette and lots of crunchy raw vegetables-carrots, sugar snaps, cucumber, cauliflower, celery, tomatoes and peppers. Basically use whatever you like!

I chopped up the vegetables and chicken and added some fresh cooked pasta and added a bottle of Spicy Peanut Vinaigrette for super quick dinner tonight.

And that’s it! Be sure to pack a lunch tomorrow, that is if there are any leftovers.

Since apples are in season right now, serve this salad with Vanilla Bean Apple Crisp or my favorite Monster Cookies (be sure to save room for dessert!)

I hope you love this salad as much as I do. If you make them, share a picture on Instagram with the hashtag #SusieHomeBaker. I’d love to see your creation!

xo,

Sue

Thai Chicken and Vegetable Pasta Salad

This salad made with fresh vegetables, chicken, pasta and a peanut vinaigrette
tossed together for a quick and easy meal. It’s also a perfect way to use up
those leftovers!






Prep Time15 mins
Cook Time15 mins
Total Time15 mins
Servings: 6
Author: Sue at SusieHomeBaker

Ingredients

  • 8 ounces uncooked pasta
  • 2 cups grape tomatoes cut in half or keep whole
  • 1 English cucumber quartered lengthwise, then sliced crosswise
  • 1 1/2 cups cauliflower or broccoli florets
  • 1 cup carrots sliced
  • 1/2 cup green onion sliced diagonally
  • 1/4 cup fresh basil torn or chopped
  • 2 chicken breasts cooked and cubed
  • 1 bottle Trader Joe’s Asian Style Spicy Peanut Vinaigrette



Instructions



  • 1.
    Bring a large pot of lightly salted water to a boil. Add pasta and cook for 6-8
    minutes or until tender. Drain in a colander and rinse under cold water. Toss
    with a little bit of dressing to prevent sticking.


    2.
    Cut all the vegetables into bite sized pieces.


    3.
    Combine the pasta, chopped vegetables and vinaigrette. I used about
    three-fourths of the dressing, and add more right before serving (the pasta
    absorbs the dressing, making the salad dryer) Stir until everything is mixed
    well.


    4.
    Serve immediately or cover and keep in the refrigerator for 2-3 days. It
    actually tastes best the day after you make it.






Notes

This recipe is easily adaptable to use your favorite veggies or whatever you have on hand. Feel free to substitute or eliminate to make the salad yours!
Roasted peanuts are a fantastic addition to this salad.