clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
bowl of pasta salad with vegetables.

Thai Pasta Salad Recipe

  • Author: Alexis Joseph
  • Prep Time: 15 minutes
  • Cook Time: 14 minutes
  • Total Time: 29 minutes
  • Yield: 6 servings 1x
  • Category: Main Meals
  • Method: Stovetop
  • Cuisine: Thai
  • Diet: Vegetarian


Crazy delicious Thai Pasta Salad with colorful veggies is the ultimate warm weather lunch or side! Packed with flavor and even better the next day.


Units Scale
  • 8oz bow tie pasta (farfelle)
  • 3 cups shredded purple and green cabbage (coleslaw mix works great)
  • 1 red bell pepper, thinly sliced
  • 1 medium carrot, shredded or julienned (I used my peeler)
  • 3/4 cup corn (I used fire-roasted corn thawed from frozen)
  • 1/2 cup cilantro, chopped
  • 1/3 cup packed fresh basil, finely chopped
  • 1/3 cup roasted cashews or peanuts

For the tahini lime sauce:

  • 1/4 cup water
  • 3 tbsp tahini
  • 1 1/2 tbsp toasted sesame oil
  • 1 lime, juiced
  • 1 1/2 tsp soy sauce, to taste
  • 1 tsp ground ginger
  • 1 garlic clove, minced
  • 1 tbsp maple syrup or honey
  • 1/4 tsp red pepper flakes
  • 3/4 tsp fine sea salt, more to taste


  1. Bring a large pot of salted water to a bowl. Add pasta (8oz is half of a standard package) and cook for 12-14 minutes, or until al dente. Drain and set aside to cool.
  2. Make sauce by whisking all sauce ingredients together in a small bowl or blending in a high-speed blender. (I used my Nutribullet.) It will taste strong but will dilute over the pasta!
  3. In a large mixing or serving bowl, add cooled pasta, cabbage, pepper, carrot, corn, herbs, and nuts. Add dressing and toss to combine. Taste and adjust salt and pepper if needed.

Keywords: thai pasta salad