Description

This vibrant Thai Pasta Salad combines tender rotini pasta with crunchy fresh vegetables and a creamy, tangy Thai peanut dressing. It’s a refreshing and satisfying cold pasta dish perfect for warm days, potlucks, or meal prep. The salad is packed with flavor from fresh ginger, garlic, lime juice, and a hint of sweetness, making it a delicious vegan-friendly option when maple syrup is used.

Ingredients

Pasta and Vegetables

8 ounces rotini or bowtie pasta
1½ cups shredded carrots
1 red bell pepper, thinly sliced
1 cup purple cabbage, shredded
½ cup chopped cucumber
¼ cup chopped green onions
¼ cup chopped cilantro

Thai Peanut Dressing

⅓ cup creamy peanut butter
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon honey or maple syrup
1 tablespoon lime juice
1 teaspoon sesame oil
1 clove garlic, minced
1 teaspoon grated fresh ginger
2–4 tablespoons warm water (to thin)

Garnish

¼ cup chopped peanuts

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Instructions

Cook the pasta: Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool completely, which stops cooking and cools the pasta for the salad.
Combine vegetables and pasta: In a large bowl, add the cooled pasta along with shredded carrots, sliced red bell pepper, shredded purple cabbage, chopped cucumber, green onions, and cilantro. Mix to combine evenly.
Prepare the dressing: In a separate bowl, whisk together creamy peanut butter, soy sauce, rice vinegar, honey or maple syrup, lime juice, sesame oil, minced garlic, and grated fresh ginger until smooth. Gradually add warm water, 2 to 4 tablespoons, just enough to get a pourable consistency.
Toss the salad: Pour the peanut dressing over the pasta and vegetable mixture. Toss thoroughly until every ingredient is well coated with the dressing.
Chill and serve: Refrigerate the salad for at least 20 minutes to allow flavors to meld. Before serving, garnish with chopped peanuts and additional cilantro if desired.

Notes

Add grilled chicken, shrimp, or tofu for extra protein.
This salad holds up well in the fridge and is excellent for meal prep or potlucks.
Use maple syrup instead of honey to make the salad vegan.
Make sure to rinse the pasta in cold water after cooking to prevent clumping and maintain a refreshing cold salad texture.