Crunchy Thai Pasta Salad

Crunchy Thai Pasta Salad is loaded with healthy vegetables and topped with the best Thai peanut sauce ever. You can make this recipe as a side dish for your favorite proteins, or make it for meal prep throughout the week!

about this crunchy thai pasta salad

One of my favorite dressings ever is a peanut dressing. I could eat it on practically everything, from salads to pasta to a dip for spring rolls. I’ve been in a big ol’ pasta salad mood lately, so I decided it was time to enjoy the Thai peanut dressing I love in a whole new way.

This crunchy Thai pasta salad has been a real game changer for me. It’s a giant mix of pasta, fresh vegetables, and fresh herbs to make it healthy and hearty.

This salad is seriously addictive. It’s got this perfect balance of crunchy and chewy. The crunch really make this salad so fun! The true hero is really the peanut sauce. I may or may not have caught myself licking the spoon multiple times while making it… Good thing I was making this batch just for myself, right?

Serve it as a vegetarian side dish with your favorite protein, or be like me and eat it straight out of the fridge for lunch all week! It’s also a real winner of a dish to bring to a potluck.

ingredients

pasta. Your favorite short pasta for this salad! You can use penne, rigatoni, ziti, bowtie, etc.

salt. Use fine kosher salt for this recipe.

sesame oil. A cooking oil made from sesame seeds, it has a nutty and rich flavor that dresses the salad as well as being part of the dressing.

fresh vegetables. You will need purple cabbage (aka red cabbage), carrots, cucumber, and green onion for this salad recipe.

cilantro. Fresh chopped cilantro brings a light and herbaceous flavor to the pasta salad.

peanuts. Crunchy peanuts add additional texture as well.

chow mein noodles. This is one of the crunchy elements to give the pasta salad texture!

ginger. Ginger paste is easy to find at the grocery store! You can also make it by grate a peeled piece of ginger root.

garlic. Peel and mince the garlic cloves yourself, or simply purchase minced garlic.

peanut butter. Use creamy peanut butter in this recipe. Your favorite brand will do!

lime. Fresh lime juice is best for the dressing!

soy sauce. Use your favorite soy sauce. We like to use low sodium soy sauce wherever possible.

honey. This is what slightly sweetens the dressing. You can also use agave or maple syrup, if preferred.

rice wine vinegar. Rice vinegar is made from fermented rice and has a slightly sweet taste to balance out the acidity.

sriracha. Our favorite chili sauce! You can use your favorite brand if you prefer one different to the classic.

this recipe’s must-haves

To make this recipe, you will need a large pot like a Dutch oven to cook the pasta. You will also need a colander to strain the pasta.

Have your chef’s knife and cutting board handy for all the chopping! We always recommend to prepare all of your ingredients before you start the recipe. It makes any recipe infinitely easier when you do so.

You’ll also need a large bowl or platter for serving!

For the dressing you will need either a blender or food processor.

here’s how to make crunchy thai pasta salad

cook pasta

In a large pot of boiling salted water, cook the pasta until al dente, according to the directions on the package. Drain pasta and rinse with cold water to cool quickly.

make dressing

Add all of the ingredients for the dressing to a blender. Blend until smooth on high speed. Set aside.

assemble

Combine cooked and cooled pasta with 1/4 tsp salt, 1 1/2 Tbsp sesame oil, purple cabbage, carrots, cucumber, green onion (scallion), peanuts, cilantro, and chow mein noodles in a large bowl. Toss to combine.

Reserve 1/3 cup dressing. Drizzle the rest of the dressing on top and toss to coat. Let the bowl sit in the fridge for about 1 to 2 hours to let the flavors meld together. The longer it sits, the better it will taste. When ready to serve, add remaining dressing, toss to coat, and serve cold.

tips and tricks

make a double batch of the dressing. The thai peanut dressing is what makes this salad sing, so make extra to pair with other salads, spring rolls, and more.

add protein. Add in some shredded rotisserie chicken, chopped steak, baked tofu, or even shrimp to add some protein to the pasta.

mix up the vegetables. This pasta salad works with so many other vegetables than the ones you see here! You can add in veggies like peppers (red bell pepper, jalapeno, etc), celery, and more.

More tasty side dishes to try out: Watermelon Feta Salad | Masala Corn Salad | Mashed Potato Fritters | Oven Fried Potatoes and Onions

I’m allergic to peanuts! Can I use something else?

If you are allergic to peanuts, use almond butter or cashew butter instead! You can also use chopped or sliced almonds (or chopped cashews) for the salad to get that crunchy texture in lieu of peanuts.

can I make this recipe ahead of time for meal prep?

Yes, you can make this salad ahead of time! We recommend storing the cooked noodles and vegetables together, separate from the dressing and other crunchy elements. Assemble when ready to serve!

how long does this thai pasta salad last?

This pasta salad will last for up to 4 to 5 days in the refrigerator in an airtight container. Note that if you have leftovers, the crunchy elements like the chow mein noodles will get soft the longer they sit in the fridge.

Need some inspiration for dinner this week? Check out my main dish recipes page!

what to serve with this crunchy thai pasta salad

Pasta salad can be served either as a main dish, or as a side to all of your favorite main dishes. Here are some of the main dishes we like to pair with this particular pasta salad recipe:

Savory BBQ apple cider ribs are juicy and meaty.

Grilled chipotle bbq chicken skewers are easy to make in just 30 minutes!

A simple smoked chicken is tender and juicy, while also being incredibly easy to make.

how to store

Store. If you are preparing this recipe for meal prep, store the cooked and cooled pasta with the vegetables all mixed together. Make the dressing and store it separately. When ready to eat, portion out the pasta mixture, top with dressing, chow mein noodles, peanuts, and fresh herbs. The elements will last in the refrigerator in airtight containers for up to 5 days.

If you have leftovers, you can store them in an airtight container in the refrigerator for up to 4 to 5 days.

more delicious pasta salad recipes to enjoy

Summer lemon pasta salad is bright and refreshing, making it an excellent side dish for all your favorite proteins.

Vibrant and full of texture, sun-dried tomato pasta salad makes a tasty side dish but also is fantastic for meal prepping lunches.

A chicken caesar pasta salad is the best combination of crisp romaine lettuce, pasta, chicken, veggies, and a homemade dressing!

Finally, if you make this crunchy thai pasta salad recipe, please be sure to give this recipe a star recipe rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.

Feel free to drop questions below too, if you have them!

Oh and be sure to tag me on Instagram, Facebook, or Pinterest if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!

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