Description
This Thai Peanut Pasta Salad is a refreshing and flavorful summer dish, featuring tender pasta tossed in a creamy peanut dressing, crunchy vegetables, and a hint of tangy lime. It’s a quick and easy recipe that’s perfect for potlucks, picnics, or a light weeknight dinner.
Ingredients
– 8 ounces whole wheat pasta
– 1/2 cup creamy peanut butter
– 1/4 cup soy sauce
– 2 tablespoons lime juice
– 1 tablespoon honey
– 1 teaspoon sesame oil
– 1/4 teaspoon red pepper flakes (optional)
– 2 cups shredded cabbage
– 1 red bell pepper, sliced
– 1 cup shredded carrots
– 1/2 cup chopped green onions
– 2 tablespoons chopped fresh cilantro
Instructions
1. Cook the pasta according to package instructions. Drain and rinse with cold water.
2. In a large bowl, whisk together the peanut butter, soy sauce, lime juice, honey, sesame oil, and red pepper flakes (if using).
3. Add the cooked pasta, cabbage, bell pepper, carrots, green onions, and cilantro to the bowl. Toss to coat everything evenly with the peanut dressing.
4. Serve chilled or at room temperature. Enjoy!
Notes
This salad can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will continue to develop, making it even more delicious. You can also add cooked chicken or tofu for extra protein.
- Prep Time: 15
- Cook Time: 10
- Category: Salads and Bowls
- Method: No-Cook
- Cuisine: Thai, Asian