Thai Pasta Salad Recipe
This Thai Pasta Salad packs bold peanut flavor, crunchy veggies, and a little kick into every bite. Make it ahead and bring it to your next potluck!
Ingredients
- 3 cups uncooked mini farfalle
- 2 Tablespoons olive oil
- ¼ cup sesame oil
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon minced garlic
- ¼ cup honey
- ¼ cup soy sauce
- ½ teaspoon salt , plus more to taste
- ½ cup chopped cilantro
- 1 red bell pepper , chopped
- 1 cup shelled edamame , or chopped mini cucumbers
- ½ cup honey roasted peanuts , or cashews
- ¼ cup sliced green onions
Instructions
- Cook pasta: Boil a large pot of salted water and cook farfalle noodles for 7-8 minutes, according to package directions. Drain and set aside.
- Flavor the oil: In a small saucepan, heat 2 Tablespoons olive oil and 1/4 cup sesame oil. Add 1 teaspoon crushed red pepper flakes and 1 teaspoon minced garlic. Cook for 2 minutes, stirring frequently to prevent the garlic from burning.
- Make sauce: Add 1/4 cup honey, 1/4 cup soy sauce, and 1/2 teaspoon salt. Stir and remove from heat. Add sauce and pasta to a serving bowl and stir until coated. Cover the bowl and chill for at least 4 hours, to overnight.
- Add veggies: Right before serving, add 1/2 cup cilantro, 1/2 cup chopped peanuts, 1/2 cup sliced green onions, chopped red bell pepper, and edamame or cucumbers. Stir well and serve.
Notes
Add chicken to make it a meal!
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Toss with a little extra dressing before serving.
Nutrition
Calories: 292kcal, Carbohydrates: 31g, Protein: 8g, Fat: 16g, Saturated Fat: 2g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 7g, Sodium: 560mg, Potassium: 274mg, Fiber: 3g, Sugar: 11g, Vitamin A: 639IU, Vitamin C: 20mg, Calcium: 37mg, Iron: 2mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
