Description
Culinary wanderlust meets flavor explosion in this Thai Pasta Salad, blending zesty Southeast Asian notes with classic noodle comfort. Crisp vegetables, tangy dressing, and bold herbs create a refreshing dish you’ll crave on warm summer days.
Ingredients
Scale
Pasta and Vegetables:
- 23 cups (5.5 liters) boiled fusilli pasta
- 1 cup (240 milliliters) shredded white cabbage
- 1 cup (240 milliliters) shredded purple cabbage
- 1 1/2 cups (360 milliliters) thin matchstick carrots
- 4–5 spring onions (scallions), chopped
- 1 red bell pepper, chopped
- 3/4 cup (180 milliliters) roasted peanuts, coarsely chopped or halved
- 1/2 cup (120 milliliters) chopped cilantro
Protein and Nuts:
- 3/4 cup (180 milliliters) peanut butter
- 4–5 spring onions (scallions), chopped
Dressing Ingredients:
- 1/4 cup (60 milliliters) soy sauce
- 2 tablespoons (30 milliliters) lime juice
- 2 tablespoons (30 milliliters) rice vinegar
- 1 tablespoon (15 milliliters) brown sugar
- 1 teaspoon (5 milliliters) sesame oil
- 1/4 cup (60 milliliters) sriracha sauce (or any hot sauce)
- 3–4 garlic cloves, minced
- 1 teaspoon (5 milliliters) ginger paste
Instructions
- Prepare the crisp vegetable medley by combining cooked pasta, shredded cabbage, julienned carrots, thinly sliced spring onions, and diced red bell pepper in a spacious mixing vessel.
- Craft a vibrant dressing by whisking together creamy peanut butter, tangy soy sauce, zesty lime juice, sharp rice vinegar, caramelized brown sugar, aromatic sesame oil, fiery sriracha, minced garlic, and spicy ginger paste until smooth and well-integrated.
- Drizzle the luscious peanut dressing over the vegetable and pasta mixture, gently folding to ensure every morsel is evenly coated with the complex flavor profile.
- Elevate the dish by scattering freshly chopped roasted peanuts and verdant cilantro leaves across the surface, adding textural contrast and bright herbal notes.
- Present the salad immediately to preserve the crisp vegetable texture and vibrant flavors, allowing guests to experience the harmonious blend of Thai-inspired ingredients.
Notes
- Swap rice vinegar with apple cider vinegar for a tangy twist that adds depth to the dressing.
- Toast peanuts before chopping to enhance their nutty flavor and create a more complex crunch in the salad.
- Use gluten-free pasta and tamari instead of soy sauce to make this recipe completely gluten-free and celiac-friendly.
- Prepare the salad ingredients ahead of time and store the dressing separately to maintain the vegetables’ crisp texture and prevent sogginess.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Blending
- Cuisine: Thai
Nutrition
- Serving Size: 45
- Calories: 210
- Sugar: 4 g
- Sodium: 230 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 2.5 g
- Protein: 6 g
- Cholesterol: 0 mg