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bowl of pasta salad with vegetables.

Thai Pasta Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • 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

Description

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.


Ingredients

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

Instructions

  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.