Thai Pasta Salad {with Peanut Dressing}
Would you look at the vibrant colors in this Thai Pasta Salad!
Besides the crisp fresh veggies, we found this lovely tri-colored pasta at our local Farmers Market and wanted to turn it into a nice summer salad.
Shhhhh….it’s also gluten free, no one would ever know.
When it comes to pasta salad I think of backyard BBQ’s and potluck suppers and big bowls of fresh bright flavors. This is the perfect warm weather salad served cold or room-temperature and travels nicely as well.
The recipe inspiration for our Thai Pasta Salad with Peanut Dressing came during a Summer Roll “Wrapping” Party. We’ll call it a party, there were three of us diving into the art of rice paper and thinly sliced veggies and the most glorious peanut dipping sauce. All of which would pair so nicely with this gorgeous tri-colored veggie pasta.
I hope you give this Thai Pasta Salad a try before summer thyme slips away. If you do, please leave me a comment and let me know what you think. And I’d love to see your Instagram pics – feel free to tag me @lemonythyme.
All my best, Libby
Thai Pasta Salad {with Peanut Dressing}
Ingredients
For the Pasta Salad
- 1 pound dried pasta like rotini or cavatappi
- 1 cup shredded or matchstick carrots
- 1 cup shredded purple cabbage
- 1/2 cup fresh cilantro leaves
- 3 scallions thinly sliced
- 1/2 cup peanuts chopped
- sriracha hot sauce to taste
For the Peanut Dressing
- 1/2 cup peanut butter
- 2 Tbl. sesame oil
- 2 Tbl. soy sauce or coconut aminos for GF Version
- 1 Tbl. rice wine vinegar
- 1 Tbl. honey or maple syrup
- 1 Tbl. sriracha or more for spicy version
Instructions
For the Pasta Salad
- Cook pasta according to package directions. Drain and cool to room temperature. Toss with a little sesame oil to keep from sticking.
- Toss cooked pasta with remaining pasta salad ingredients (reserve some chopped cilantro and peanuts for garnish). Toss with prepared peanut sauce.
For the Peanut Dressing
- Whisk together all ingredients. Pour over pasta salad and toss to coat completely. Garnish with chipped cilantro and peanuts.
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