The Best Thai Pasta Salad
This Thai Pasta Salad combines a balance of savory, sweet, and tangy flavors, making it the perfect dish for any occasion. Whether you're looking for a quick lunch, a refreshing side dish for dinner, or a potluck favorite, this recipe delivers vibrant, healthy ingredients in every bite. With its flexibility and ease of preparation, it’s sure to become a staple in your recipe collection.
Ingredients
For the Salad:
- 8 oz pasta such as spaghetti or rotini – The base of this salad, providing a hearty texture.
- 1 cup shredded carrots – Adds a touch of sweetness and crunch.
- 1 bell pepper sliced thin – I recommend using a red or yellow bell pepper for a pop of color and sweetness.
- 1 cucumber thinly sliced – For a refreshing, crisp bite that complements the other flavors.
- 1/4 cup chopped cilantro – A burst of fresh herbaceous flavor that pairs perfectly with the Thai-inspired dressing.
- 1/4 cup roasted peanuts roughly chopped – Adds crunch and a subtle nutty flavor.
- 1/2 cup edamame optional, for extra protein – A great addition if you’re looking to boost the nutritional value of your salad.
For the Thai Peanut Dressing:
- 1/4 cup peanut butter – This gives the dressing a creamy texture and rich nutty flavor.
- 2 tbsp soy sauce – Adds that savory salty depth.
- 2 tbsp honey – A touch of sweetness to balance out the flavors.
- 1 tbsp lime juice – For a refreshing tangy kick.
- 1 tbsp rice vinegar – Adds a mild acidity that enhances the dressing’s depth.
- 1 tsp sesame oil – Gives a smoky earthy flavor.
- 1/2 tsp sriracha optional, for a spicy kick – Adjust based on your spice tolerance, but it’s a great addition for some heat.
Instructions
Cook the Pasta
- Start by boiling a pot of water and cooking the pasta according to the package instructions. For this recipe, I recommend using spaghetti or rotini as they hold the dressing well. Once the pasta is cooked, drain it and give it a quick rinse under cold water to stop the cooking process and cool it down. Set the pasta aside to drain fully.
Prepare the Veggies
- While the pasta cooks, it’s time to prep the veggies! Here’s what you’ll need to do:
- Shred the carrots – A box grater or julienne peeler works great for this.
- Slice the bell pepper and cucumber – Thin slices work best for even distribution in the salad.
- Chop the cilantro – A rough chop will do. It doesn’t need to be too fine, as the fresh herbs will add a delightful burst of flavor to the dish.
Make the Thai Peanut Dressing
- To make the dressing, simply whisk together the following ingredients in a bowl:
- Peanut butter
- Soy sauce
- Honey
- Lime juice
- Rice vinegar
- Sesame oil
- Sriracha (optional)
- Mix everything until smooth and creamy. Taste and adjust the seasoning as needed – if you like it sweeter, add a little more honey. For extra heat, increase the sriracha.
Assemble the Salad
- Now that everything is prepped, it’s time to bring it all together! In a large mixing bowl, combine the cooled pasta, shredded carrots, bell pepper, cucumber, and cilantro. Toss everything gently to combine.
Toss with the Dressing
- Pour the Thai peanut dressing over the salad and toss to coat everything evenly. Make sure all the veggies and pasta are coated in that creamy, savory sauce.
Garnish and Serve
- Top the salad with chopped roasted peanuts for an extra crunch. You can also add edamame for a boost of protein or more cilantro for an additional fresh flavor.
Notes
Nutrition Information (per serving)
- Calories: 350 kcal
- Fat: 18g
- Saturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Sugar: 5g
- Protein: 8g
- Sodium: 720mg
- Cholesterol: 5mg