Description
This Thai Pasta Salad is a vibrant and flavorful dish that combines tender pasta with crunchy vegetables, fresh herbs, and a creamy Thai peanut dressing. It’s a perfect blend of textures and tastes that will satisfy your cravings for something both refreshing and satisfying.
Ingredients
Scale
Pasta Salad:
- 8 oz pasta (rotini, bowtie, or rice noodles)
- 1 cup shredded red cabbage
- 1 cup julienned carrots
- 1 red bell pepper, thinly sliced
- ½ cup cucumber, thinly sliced or julienned
- ¼ cup chopped fresh cilantro
- ¼ cup chopped green onions
- ¼ cup chopped peanuts (for garnish)
Thai Peanut Dressing:
- ¼ cup creamy peanut butter
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- 1 tablespoon honey or maple syrup
- 1 teaspoon sesame oil
- 1–2 teaspoons sriracha (optional, for heat)
- 2–3 tablespoons warm water (to thin)
Instructions
- Cook the Pasta: Cook pasta according to package directions. Drain and rinse with cold water to cool.
- Prepare the Salad: In a large bowl, combine cooked pasta, cabbage, carrots, bell pepper, cucumber, cilantro, and green onions.
- Make the Dressing: In a separate bowl, whisk together all dressing ingredients, adding warm water a little at a time until smooth and pourable.
- Toss and Serve: Pour the dressing over the salad and toss to coat evenly. Garnish with chopped peanuts before serving.
Notes
- Chill the salad for 30 minutes before serving for best flavor.
- Add grilled chicken, tofu, or shrimp for extra protein.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course or Side Dish
- Method: No-Cook
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1¼ cups
- Calories: 410
- Sugar: 7g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg
