Cold Thai Pasta Salad
Elevate your summer menu with this vibrant and refreshing Cold Thai Pasta Salad, a perfect fusion of bold Thai-inspired flavors and crisp, colorful vegetables. Featuring tender spaghetti or linguine tossed in a creamy, tangy peanut dressing infused with lime juice, garlic, and fresh ginger, this dish is balanced by the crunch of julienned carrots, cucumbers, shredded purple cabbage, and roasted peanuts. Quick to prepare in just 30 minutes and served chilled, this vegetarian-friendly salad is ideal for picnics, potlucks, or as a refreshing meal prep option. Bursting with freshness from chopped cilantro and a hint of spice from crushed red pepper flakes, this easy Thai pasta salad is a flavor-packed crowd-pleaser that satisfies every craving.
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Recipe Information
Ingredients
- 300 grams spaghetti or linguine
- 2 medium, julienned carrot
- 1 medium, thinly sliced red bell pepper
- 1 medium, julienned cucumber
- 1 cup, shredded purple cabbage
- 4 stalks, sliced scallions (green onions)
- 0.5 cup, chopped fresh cilantro
- 0.25 cup, roughly chopped roasted peanuts
- 3 tablespoons soy sauce
- 3 tablespoons peanut butter (creamy)
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey or maple syrup
- 2 tablespoons lime juice
- 2 cloves, minced garlic
- 1 teaspoon, grated fresh ginger
- 0.5 teaspoon crushed red pepper flakes
- 2 tablespoons water
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti or linguine according to the package instructions until al dente. Drain and rinse under cold water to cool. Set aside.
While the pasta cooks, prepare the vegetables: julienne the carrots and cucumber, thinly slice the red bell pepper, and shred the purple cabbage. Slice the scallions and chop the cilantro.
In a small bowl, prepare the dressing by whisking together soy sauce, peanut butter, rice vinegar, sesame oil, honey or maple syrup, lime juice, minced garlic, grated ginger, crushed red pepper flakes, and water. Whisk until smooth and creamy.
Place the cooked and cooled pasta in a large mixing bowl. Add the prepared vegetables (carrot, bell pepper, cucumber, cabbage, and scallions) along with the chopped cilantro and half of the roasted peanuts.
Pour the dressing over the pasta and vegetables. Toss well until everything is evenly coated.
Transfer the salad to a serving platter. Garnish with the remaining roasted peanuts and a sprinkle of additional cilantro, if desired.
Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Serve cold and enjoy!
Nutrition Facts
Calories |
1359 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.1 g | 78% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 11.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2049 mg | 89% | |
| Total Carbohydrate | 167.1 g | 61% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 41.6 g | ||
| Protein | 49.7 g | 99% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 247 mg | 19% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 2131 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
