Imagine the zesty harmony of vibrant veggies, silky noodles, and a bold, nutty peanut dressing all dancing together in one bowl—welcome to Thai Pasta Salad! This recipe is my go-to when I crave something quick, colorful, and absolutely bursting with flavor. It’s the kind of dish that brings sunshine to your table, making every bite a little celebration of taste and freshness. Whether you serve it at a picnic, pack it for lunch, or lay it out for a weeknight dinner, this salad never fails to impress. Let’s dive in—you’ll want a second helping!
Ingredients You’ll Need
The beauty of Thai Pasta Salad is how a handful of simple ingredients come together to create a symphony of taste and color. Every element plays an important role—some add crunch, others brightness, while the creamy dressing ties it all together.
- Pasta (8 oz, rotini, bowtie, or rice noodles): Pick your favorite shape; these all soak up the dressing perfectly and hold up to tossing.
- Shredded red cabbage (1 cup): Adds gorgeous purple color and a satisfying crunch.
- Julienned carrots (1 cup): Offer sweetness, crunch, and beautiful orange hues.
- Red bell pepper, thinly sliced (1): Brings a burst of red color and mild, sweet flavor.
- Cucumber, thinly sliced or julienned (½ cup): Provides cool, crisp refreshment in every bite.
- Fresh cilantro, chopped (¼ cup): Infuses a fresh, herbal lift that brightens the salad.
- Green onions, chopped (¼ cup): Lends a gentle oniony bite and vibrant green flecks.
- Chopped peanuts (¼ cup, for garnish): For a savory crunch right at the end.
- Creamy peanut butter (¼ cup, for dressing): The heart of that luscious, Thai-inspired sauce.
- Soy sauce or tamari (2 tbsp, for dressing): Packs in savory, salty depth (use tamari for gluten-free).
- Rice vinegar (1 tbsp, for dressing): Adds a tangy brightness that wakes up the whole dish.
- Lime juice (1 tbsp, for dressing): Fresh, zesty acidity that’s so classic in Thai cuisine.
- Honey or maple syrup (1 tbsp, for dressing): Balances the umami, spice, and tang with a touch of sweetness.
- Sesame oil (1 tsp, for dressing): Imparts a deep, toasty aroma typical of Thai flavors.
- Sriracha (1–2 tsp, optional, for dressing): For a customizable kick of heat—start small if you’re spice-sensitive!
- Warm water (2–3 tbsp, for dressing): Helps thin the dressing to the perfect pourable consistency.
How to Make Thai Pasta Salad
Step 1: Cook and Cool the Pasta
Start by bringing a pot of salted water to a boil. Cook your chosen pasta according to package instructions until al dente, then drain and rinse well under cold water. This cools the noodles quickly and keeps them from sticking together. Set aside while you prep the veggies and dressing.
Step 2: Chop and Combine the Veggies
While your pasta is cooling, grab a big mixing bowl and start prepping your veggies. Shred the cabbage, julienne the carrots and cucumber, and thinly slice the red bell pepper. Toss in the cilantro and green onions for an aromatic boost. Add the cooled pasta on top, and gently toss everything together. The bowl already looks like a summer rainbow!
Step 3: Whisk Up the Thai Peanut Dressing
In a separate smaller bowl, whisk together the creamy peanut butter, soy sauce (or tamari), rice vinegar, lime juice, honey or maple syrup, sesame oil, and sriracha. Slowly add the warm water, whisking until the sauce is luxuriously smooth and pourable. Taste and adjust the seasoning or spice level as you wish.
Step 4: Dress and Toss
Pour the peanut dressing evenly over the pasta and veggie mixture. Use salad tongs or clean hands to really get everything coated—make sure every noodle and veggie gets some of that incredible sauce. The moment the dressing hits the bowl, your kitchen will smell heavenly!
Step 5: Garnish and Chill
Top it all off with a handful of chopped peanuts for a perfect crunch. If you have the time (and patience), cover the salad and let it chill in the fridge for at least 30 minutes. This allows the flavors to meld and intensify, making every bite even more addictive. Serve cold and enjoy!
How to Serve Thai Pasta Salad
Garnishes
A generous sprinkle of chopped peanuts is a must for that signature crunch and nutty flavor. Extra cilantro or a sprinkle of toasted sesame seeds can also add color and extra aroma. For an even more dazzling finish, try adding a twist of lime or a few slices of fresh red chili.
Side Dishes
Thai Pasta Salad shines on its own but plays well with others! I love serving it alongside grilled chicken, shrimp skewers, or marinated tofu for a protein boost. A light cucumber soup or Thai spring rolls make an amazing starter if you’re crafting a themed menu.
Creative Ways to Present
This salad is a showstopper for potlucks and picnics. Serve it in a big bowl, layered in mason jars for beautiful picnic portions, or arrange individual servings in lettuce cups for a fun appetizer. If you want to impress at a dinner party, top each portion with microgreens or edible flowers for a restaurant-style touch.
Make Ahead and Storage
Storing Leftovers
Any leftover Thai Pasta Salad keeps beautifully in an airtight container in the fridge for up to 3 days. The flavors actually deepen over time, making for an even tastier meal the next day. Just give it a quick toss before serving to redistribute the dressing.
Freezing
I don’t recommend freezing this salad, as the fresh veggies and noodles lose their irresistible crunch and texture when thawed. For best taste and texture, enjoy it fresh or within a few days from the fridge.
Reheating
Thai Pasta Salad is meant to be served cold! If you’ve just pulled it from the fridge and want it a tad less chilly, let it sit at room temperature for 15 minutes before serving. Avoid microwaving to preserve those crisp veggies and the flavor of the peanut dressing.
FAQs
Can I make Thai Pasta Salad gluten-free?
Absolutely! Use rice noodles or your favorite gluten-free pasta, and swap out regular soy sauce for tamari. The flavors stay just as vibrant and satisfying.
How spicy is the peanut dressing?
The dressing’s heat is totally under your control. Add sriracha little by little, tasting as you go, so it’s as mild or fiery as you like. You can even skip it if you prefer a mild salad that everyone can enjoy.
Can I add protein to this Thai Pasta Salad?
Definitely! It’s fantastic with grilled chicken, sautéed shrimp, or cubed baked tofu. Just toss your choice of protein in with the salad and you’ll have a heartier main dish.
What if I don’t have all the vegetables listed?
Don’t worry—this salad is super flexible! Swap in snap peas, edamame, or even shredded kale based on what you have on hand. The key is a balance of crunch, color, and freshness.
How far ahead can I prep Thai Pasta Salad?
You can assemble the salad and keep the dressing separate up to a day in advance. Combine and toss right before serving for the best texture, or let everything mingle together if you love extra-savory flavors!
Final Thoughts
If you’re craving a dish that’s fast, fresh, colorful, and completely craveable, Thai Pasta Salad will not let you down. I absolutely adore sharing this recipe with friends because it always gets rave reviews. Don’t hesitate—give it a try, and let those bold Thai-inspired flavors brighten up your table today!
Print
Thai Pasta Salad Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Thai Pasta Salad is a vibrant and flavorful dish that combines tender pasta with crunchy vegetables, fresh herbs, and a creamy Thai peanut dressing. It’s a perfect blend of textures and tastes that will satisfy your cravings for something both refreshing and satisfying.
Ingredients
Pasta Salad:
- 8 oz pasta (rotini, bowtie, or rice noodles)
- 1 cup shredded red cabbage
- 1 cup julienned carrots
- 1 red bell pepper, thinly sliced
- ½ cup cucumber, thinly sliced or julienned
- ¼ cup chopped fresh cilantro
- ¼ cup chopped green onions
- ¼ cup chopped peanuts (for garnish)
Thai Peanut Dressing:
- ¼ cup creamy peanut butter
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- 1 tablespoon honey or maple syrup
- 1 teaspoon sesame oil
- 1–2 teaspoons sriracha (optional, for heat)
- 2–3 tablespoons warm water (to thin)
Instructions
- Cook the Pasta: Cook pasta according to package directions. Drain and rinse with cold water to cool.
- Prepare the Salad: In a large bowl, combine cooked pasta, cabbage, carrots, bell pepper, cucumber, cilantro, and green onions.
- Make the Dressing: In a separate bowl, whisk together all dressing ingredients, adding warm water a little at a time until smooth and pourable.
- Toss and Serve: Pour the dressing over the salad and toss to coat evenly. Garnish with chopped peanuts before serving.
Notes
- Chill the salad for 30 minutes before serving for best flavor.
- Add grilled chicken, tofu, or shrimp for extra protein.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course or Side Dish
- Method: No-Cook
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1¼ cups
- Calories: 410
- Sugar: 7g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg
