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Thai Pasta Salad 1

Thai Pasta Salad

Thai Pasta Salad offers a unique and flavorful twist on traditional pasta salad. With a spicy peanut or Asian dressing and crunchy vegetables, this cold dish is perfect for a refreshing summer meal. The harmonious blend of Italian pasta with Thai-inspired flavors creates a culinary experience that's both familiar and excitingly different.
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Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 55 minutes
Course Main Course, Side Dish
Cuisine Fusion, Thai
Servings 6 servings
Calories 285 kcal

Equipment

  • Large Pot
  • Mixing Bowl
  • Whisk

Ingredients
  

Pasta Base

  • 8 oz rotini pasta or rice noodles (225g)
  • 1 red bell pepper thinly sliced
  • 1 yellow bell pepper thinly sliced
  • 2 carrots julienned
  • 1 cucumber deseeded and diced
  • 3 green onions chopped
  • 1/2 cup cilantro chopped
  • 1/3 cup mint leaves chopped
  • 1/4 cup peanuts chopped, for garnish

Spicy Thai Dressing

  • 3 tablespoons natural peanut butter
  • 2 tablespoons rice vinegar
  • 3 tablespoons low-sodium soy sauce or tamari for gluten-free option
  • 2 tablespoons fresh lime juice
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon sesame oil
  • 1-2 teaspoons sriracha sauce adjust to taste
  • 1 clove garlic minced
  • 1 inch ginger grated

Instructions
 

  • Cook the pasta according to package instructions until al dente. Once done, rinse under cold water to stop the cooking process and drain well.
  • While the pasta cooks, prepare your vegetables. Slice bell peppers and cucumber, julienne carrots, and chop green onions, cilantro, and mint.
  • Whisk together all dressing ingredients in a bowl until smooth and emulsified. If your peanut butter is thick, microwave it for 15 seconds before mixing.
  • In a large bowl, combine the cooled pasta, prepared vegetables, cilantro, and mint. Pour the dressing over the mixture and toss gently to coat everything evenly.
  • Cover the bowl and refrigerate for at least 30 minutes, allowing the flavors to meld. Before serving, give it a gentle toss and garnish with chopped peanuts.

Notes

For a lower-carb alternative, swap pasta for zucchini noodles. You can also use almond butter instead of peanut butter for a different flavor profile.
This salad tastes even better the next day and can be stored in an airtight container in the refrigerator for up to 3 days.
For meal prep, keep the dressing separate until 1-2 hours before serving to preserve the crispness of vegetables.
Add protein like grilled chicken, shrimp, or tofu to make it a more substantial meal.

Nutrition

Calories: 285kcalCarbohydrates: 38gProtein: 9gFat: 12gSodium: 410mgFiber: 4gSugar: 6g
Keyword Thai Pasta Salad, Fusion Recipe, Cold Pasta, Asian Pasta, Summer Salad
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