Spicy Vietnamese ZENB Penne Pasta Salad
PREP TIME 45 minutes
COOK TIME 15 minutes
Serving Size: 484g
|Amount per Serving*||% Daily Value|
FEATURED IN RECIPE
ZENB Penne Pasta
This low fat Spicy Vietnamese Pasta Salad is a delicious way to enjoy ZENB Penne Pasta and provides a good source of protein. Whether enjoying as a main dish or as a side, the spicy flavor is sure to tickle your tastebuds and make you want more.
- 1 box (12 ounces) ZENB Penne Pasta made from 100% Yellow Peas, uncooked
- 1 cup rice vinegar
- 1/4 cup honey, divided
- 1/4 teaspoon kosher salt
- 1 seedless cucumber, thinly sliced
- 1 carrot, cut into thin matchsticks
- 4 limes, juiced (about ¼ cup)
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon vegetable oil
- 1 teaspoon sambal oelek (Asian chili garlic paste)
- 3 cups shredded rotisserie chicken meat
- 2 cups loosely packed mint leaves, divided
Cook ZENB Pasta as directed on package. Rinse pasta under cold running water until chilled. Drain well.2.
Meanwhile, whisk vinegar, 2 tablespoons honey and salt in medium bowl. Add cucumber slices and carrots. Ensure vegetables are submerged in the vinegar mixture.3.
Whisk lime juice, soy sauce, oil, sambal, remaining honey and salt in large serving bowl. Add pasta, chicken and 1 cup mint leaves; toss gently to combine. Drain pickled vegetables; discard vinegar brine. Add pickled veggies to pasta. Garnish with remaining mint leaves before serving.
Prepare pickled vegetables up to three days ahead, stored covered in the refrigerator.
Substitute gluten-free tamari for soy sauce to make this a gluten-free dish.
Chilling the ZENB Pasta under cold running water as directed in our recipes produces the best pasta texture in cold applications. This recipe is best served immediately, as opposed to preparing ahead to refrigerate overnight.
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