Description
A refreshing and flavorful Thai Pasta Salad featuring tender pasta tossed with crisp vegetables and a creamy, tangy peanut dressing. Perfect for a quick, healthy lunch or a vibrant side dish with Asian-inspired flavors.
Ingredients
Scale
Salad Ingredients
- 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 Ingredients
- 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 the pasta and rinse it under cold water to stop the cooking process and cool it down completely.
- Prepare the veggies: While the pasta cools, thinly 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 (or maple syrup), sesame oil, lime juice, and sriracha if using. Gradually add warm water one tablespoon at a time until the dressing becomes smooth and pourable, adjusting to your desired consistency.
- Assemble the salad: In a large bowl, combine the cooled pasta with the red bell pepper, shredded carrots, cucumber, and red onion. Toss gently to mix evenly.
- Add the dressing: Pour the peanut dressing over the pasta and vegetables, then toss carefully to coat everything evenly in the dressing.
- Garnish and serve: Sprinkle chopped fresh cilantro, green onions, and chopped peanuts over the salad as a garnish. Serve immediately or refrigerate for 30 minutes to allow flavors to meld and serve chilled for a refreshing taste.
Notes
- Use maple syrup instead of honey to make the dressing vegan.
- Adjust the amount of sriracha or chili garlic sauce based on your preference for spiciness.
- Feel free to add other fresh vegetables like snap peas or shredded cabbage for more crunch.
- The salad can be made ahead and stored in the refrigerator for up to 2 days; just toss again before serving.
- Chilling the salad enhances the flavors and makes it more refreshing.
