Thai Pasta Salad

This Thai pasta salad packs bold peanut flavor, crunchy veggies, and a little kick of heat into every bite. It’s a guaranteed crowd-pleaser at any potluck or backyard cookout.

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Thai Pasta Salad with Peanut Dressing

My friend had this Thai pasta salad at a party and couldn’t stop talking about it. She said it was the dish everyone kept going back for, so of course I had to recreate it at home. After a few rounds of testing and tweaking, we nailed it.

The combination of crisp vegetables, tender pasta, and a bold peanut dressing hits that perfect balance of sweet, savory, and tangy in every bite. If you love savory flavors in pasta salads, you also have to try my mandarin spinach pasta salad!

Ingredients Notes

Find the full printable recipe with specific measurements below.

• Mini farfalle: The bow tie shape holds onto the peanut dressing really well. Other small pasta shapes work great too like penne or rotini.
• Olive oil and sesame oil: Cooking both together creates a rich, toasty base for the dressing. Don’t skip the sesame oil, it’s an essential flavor in this peanut pasta salad.
• Crushed red pepper flakes and garlic: Cooked in the warm oil first to build flavor before the dressing comes together.
• Honey and soy sauce: Where the sweet and savory balance comes from. Low-sodium soy sauce works great if you prefer less salt.
• Cilantro, red bell pepper, edamame: Tossed in right before serving to keep everything fresh and crisp. Swap the edamame for chopped mini cucumbers if you like.
• Honey roasted peanuts: Adds the best crunch and a touch of sweetness. Cashews or roasted almonds are a great swap too.
• Green onions: A fresh finishing touch before serving. You can use scallions instead.

How to Make Thai Pasta Salad

Cook the farfalle in a large pot of salted water until al dente, then drain, add to a large bowl and set aside. Don’t overcook the pasta as it will continue to absorb the dressing as it chills.

While the pasta cooks, heat the olive oil and sesame oil in a small saucepan over medium heat. Add the red pepper flakes and garlic and let them cook for about 2 minutes, stirring often so the garlic doesn’t burn.

Add the honey, soy sauce, and salt and stir to combine, then remove from heat. Toss the warm pasta with the dressing until everything is well coated. Cover and refrigerate for at least 4 hours or overnight. The longer it sits in the fridge, the better it gets!

Right before serving, stir in the cilantro, peanuts, green onions, red bell pepper, and edamame. You want to add these at the end so they stay crisp and fresh.

Tips for the Best Thai Peanut Pasta Salad

• Meal prep. This salad is actually better the next day once the pasta has had time to soak up the dressing.
• Reserve a little extra dressing. Add it to the pasta salad and toss together before serving to freshen everything back up.
• Add more crunch. Shredded purple cabbage or carrots are a great addition for extra color and texture.
• Add chicken to make it a meal. Grilled or rotisserie chicken tossed in takes this from side dish to dinner in minutes.