Get ready to fall in love with your new favorite lunch! This Thai Pasta Salad is the ultimate fusion of flavors, combining the comforting heartiness of pasta with the bold, zesty notes of Thai cuisine. The star of the show is a luscious, spicy peanut dressing that coats every bite in creamy perfection. It’s packed with crisp, fresh vegetables for a satisfying crunch and a vibrant splash of color. This recipe is incredibly versatile, perfect for a quick weeknight dinner, a healthy meal prep lunch, or a crowd-pleasing dish to bring to your next potluck. Let’s get tossing!
Ingredients
• 2 quarts / 2 L water
• 1/2 teaspoon / 2 mL salt
• 2 1/2 cups / 625 mL uncooked whole-wheat pasta spirals
• 3/4 cup / 185 mL Spicy Peanut Sauce
• 1 cup / 250 mL diced cucumber
• 1 cup / 250 mL diced tomatoes
• 1 cup / 250 mL sliced green beans
• 1 cup / 250 mL trimmed and sliced snow peas
• 1/2 cup / 125 mL roasted peanuts, optional
• 1/4 cup / 60 mL chopped green onion
• 2 tablespoons / 30 mL fresh lime juice
• 2 tablespoons / 30 mL chopped fresh cilantro or parsley
Instructions
1. Pour the water into a large pot, add the salt, and bring to a rolling boil.
2. Stir in the pasta and cook according to package directions until al dente.
3. Once cooked, immediately plunge the pasta into cold water to stop the cooking process. Drain well and transfer to a large mixing bowl.
4. Add the Spicy Peanut Sauce, diced cucumber, tomatoes, green beans, snow peas, roasted peanuts (if using), green onion, lime juice, and fresh cilantro to the bowl with the pasta.
5. Toss everything together until the pasta and vegetables are evenly and generously coated in the dressing. Serve immediately or chill for 30 minutes before serving.
Nutritional Information
• Per cup (250 mL) serving: Calories: 196, Protein: 7 g, Fat: 6 g, Carbohydrate: 30 g, Dietary Fibre: 3 g, Sodium: 355 mg, Vitamin C: 21 mg, Iron: 2.4 mg.
• Percentage of calories from: Protein 14%, Fat 27%, Carbohydrate 59%
Pro Tips
• For a gluten-free version, simply swap the whole-wheat pasta for your favorite rice noodles or other certified gluten-free pasta.
• Customize your crunch! This salad is delicious with other fresh vegetables like thinly sliced carrots, bell peppers, edamame, or shredded Chinese cabbage.
• To make this a more substantial meal, add a cup of baked tofu, tempeh, or chickpeas for an extra protein punch.
• For the best texture when making ahead, store the dressing separately and toss with the pasta and veggies just before serving.
FAQ
Q: How can I add more protein to this vegetarian pasta salad
A: To make this a more substantial and protein-rich meal, add one cup of baked tofu, tempeh, or chickpeas as suggested in the Pro Tips. Edamame is another excellent, high-protein addition that complements the Thai flavors perfectly.
Q: Is this Thai pasta salad recipe vegan
A: This recipe can easily be made vegan. The pasta, vegetables, and other ingredients are naturally plant-based. Just ensure your Spicy Peanut Sauce is vegan, as some store-bought versions can contain non-vegan ingredients like honey or fish sauce.
Q: Can I make this Thai pasta salad ahead of time for meal prep
A: Yes, this salad is great for meal prep. For the best texture, store the cooked pasta and chopped vegetables separately from the spicy peanut dressing. Combine everything and toss just before you’re ready to serve to prevent the pasta from becoming too soft.
Q: What can I use to make this recipe gluten-free
A: For a delicious gluten-free version, simply swap the whole-wheat pasta for your favorite certified gluten-free pasta. Rice noodles, either thin vermicelli or wider pad Thai style noodles, also work wonderfully with these Thai flavors.
