Spicy Thai Pasta Salad (Printable)

Fresh vegetables and rotini tossed in a bold spicy peanut dressing with Thai-inspired flavors.

# What You Need:

→ Pasta

01 - 8 oz rotini, fusilli, or linguine pasta

→ Vegetables

02 - 1 red bell pepper, thinly sliced
03 - 1 medium carrot, julienned or grated
04 - 1 cup snap peas, sliced on the bias
05 - 2 green onions, thinly sliced
06 - 1 cup shredded purple cabbage
07 - 1/4 cup fresh cilantro, chopped
08 - 2 tablespoons roasted peanuts, roughly chopped

→ Spicy Peanut Dressing

09 - 3 tablespoons smooth peanut butter
10 - 2 tablespoons soy sauce
11 - 1 tablespoon toasted sesame oil
12 - 1 tablespoon rice vinegar
13 - 1 tablespoon fresh lime juice
14 - 2 teaspoons honey or maple syrup
15 - 1 garlic clove, minced
16 - 1 to 2 teaspoons Sriracha or chili garlic sauce, adjusted to taste
17 - 2 to 3 tablespoons warm water, as needed to thin

# Steps:

01 - Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Drain in a colander and rinse thoroughly under cold running water to halt the cooking process. Set aside and let drain completely.
02 - In a medium mixing bowl, combine the peanut butter, soy sauce, sesame oil, rice vinegar, lime juice, honey, minced garlic, and Sriracha. Whisk until smooth and well blended. Add warm water one tablespoon at a time until the dressing reaches a pourable, drizzle-worthy consistency.
03 - In a large mixing bowl, toss together the cooled pasta, sliced red bell pepper, julienned carrot, snap peas, sliced green onions, and shredded purple cabbage until evenly distributed.
04 - Pour the peanut dressing over the pasta and vegetable mixture. Toss vigorously until every strand and piece is thoroughly coated with the dressing.
05 - Fold in the chopped fresh cilantro and toss once more to incorporate. Transfer to a serving platter or bowl and scatter the chopped roasted peanuts over the top as a garnish.
06 - Serve immediately at room temperature, or cover and refrigerate for 20 to 30 minutes to allow the flavors to meld and develop before serving.

# Expert Advice:

01 -
  • The peanut dressing tastes like something from a restaurant but comes together with pantry staples you probably already have.
  • It holds up beautifully in the fridge, making it one of those rare salads that is actually better the next day.
  • You can empty your crisper drawer into it and it just works with whatever vegetables you have on hand.
02 -
  • Rinsing the pasta under cold water is not optional here because residual heat will cook the vegetables into sadness and make the dressing seize.
  • If the dressing sits too long and thickens, just whisk in another splash of warm water to bring it back to life.
03 -
  • Toss the warm drained pasta with a tiny drop of sesame oil before cooling so the noodles never stick together into a stubborn clump.
  • Make the dressing first and let it sit while you prep the vegetables, giving the garlic and Sriracha time to bloom into the peanut butter.

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