Description
A vibrant and flavorful Thai Pasta Salad featuring tender pasta tossed with fresh vegetables and a creamy, tangy peanut dressing. This quick and easy recipe offers a delightful mix of textures and a perfect balance of sweet, savory, and spicy flavors, ideal for a refreshing lunch or side dish.
Ingredients
Scale
Pasta and Vegetables
- 8 oz pasta (rotini, bowtie, or any pasta you prefer)
- 1 cup red bell pepper, thinly sliced
- 1 cup shredded carrots
- 1/2 cup cucumber, julienned
- 1/4 cup red onion, thinly sliced
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped green onions
- 1/4 cup chopped peanuts (optional, for garnish)
Peanut Dressing
- 1/4 cup peanut butter (smooth or crunchy)
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey (or maple syrup for a vegan version)
- 1 tablespoon sesame oil
- 1 tablespoon lime juice
- 1 teaspoon sriracha or chili garlic sauce (optional, for heat)
- 2-3 tablespoons warm water (to thin out the dressing, adjust as needed)
Instructions
- Cook the pasta: Cook the pasta according to the package instructions until al dente. Drain and rinse with cold water to stop the cooking process. Allow the pasta to cool completely before assembling.
- Prepare the veggies: While the pasta cools, slice the red bell pepper, julienne the cucumber, shred the carrots, and thinly slice the red onion. Set all the prepared vegetables aside.
- Make the peanut dressing: In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, sesame oil, lime juice, and sriracha if using. Gradually add warm water one tablespoon at a time, whisking until the dressing becomes smooth and pourable.
- Assemble the salad: In a large bowl, combine the cooled pasta, red bell pepper, shredded carrots, cucumber, and red onion. Toss gently to mix all ingredients evenly.
- Add the dressing: Pour the peanut dressing over the salad and toss thoroughly until everything is evenly coated with the dressing.
- Garnish and serve: Garnish the salad with chopped fresh cilantro, green onions, and chopped peanuts. Serve immediately for a fresh taste or chill in the refrigerator for 30 minutes to enhance the flavors.
Notes
- Use maple syrup instead of honey to make this salad vegan.
- Adjust the amount of sriracha according to your preferred spice level or omit it if you prefer a milder taste.
- Chilling the salad before serving enhances the flavors and makes it refreshing.
- Peanuts can be omitted or substituted with cashews or almonds if preferred.
- Use gluten-free pasta to make this recipe gluten-free.
