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Creamy Thai Peanut Pasta Salad Recipe Easy Crunchy Veggie Twist

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A creamy Thai peanut pasta salad with crunchy veggies that is rich, tangy, and fresh. Perfect for quick lunches, potlucks, and picnics with a silky peanut sauce and crisp vegetables.

Ingredients

Scale
  • 8 ounces (225g) rotini or fusilli pasta
  • 1/2 cup (125g) creamy natural peanut butter
  • 3 tablespoons soy sauce or tamari
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey or maple syrup
  • Juice of 1 lime
  • 1 clove garlic, minced
  • 1 teaspoon fresh grated ginger (optional)
  • 2 tablespoons vegetable oil or toasted sesame oil
  • 1 cup shredded carrots
  • 1 cup thinly sliced red bell pepper
  • 1 cup diced cucumber (seeded if watery)
  • 1/2 cup chopped green onions
  • 1/2 cup chopped fresh cilantro (optional for garnish)
  • 1/2 cup chopped peanuts or cashews (toasted)
  • Red pepper flakes or Sriracha (optional, to taste)

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces (225g) of rotini and cook according to package instructions, usually 9-11 minutes until al dente. Drain and rinse under cold water to stop cooking and cool the pasta. Drain thoroughly.
  2. In a mixing bowl, whisk together 1/2 cup (125g) creamy natural peanut butter, 3 tablespoons soy sauce or tamari, 2 tablespoons rice vinegar, 1 tablespoon honey or maple syrup, juice of 1 lime, 1 minced garlic clove, 1 teaspoon grated fresh ginger, and 2 tablespoons vegetable or toasted sesame oil until smooth and creamy. Add water 1 tablespoon at a time if sauce is too thick until pourable but not runny.
  3. While pasta cooks, shred 1 cup carrots, thinly slice 1 cup red bell pepper, dice 1 cup cucumber (seeded if watery), and finely chop 1/2 cup green onions. Chop 1/2 cup fresh cilantro if using. Toss veggies in a large bowl.
  4. Toast 1/2 cup chopped peanuts or cashews in a dry skillet over medium heat for 3-5 minutes until golden and fragrant, stirring frequently. Set aside to cool.
  5. Add cooled pasta to the bowl with veggies. Pour peanut sauce over and toss gently but thoroughly to coat. Adjust seasoning with salt, pepper, or more lime juice if needed. Add red pepper flakes or Sriracha for heat if desired.
  6. Sprinkle toasted nuts on top and garnish with fresh cilantro. Serve chilled or at room temperature. Store covered in the fridge for up to 2 days and toss before serving.

Notes

Do not overcook pasta; rinse under cold water to stop cooking and prevent clumping. Whisk sauce thoroughly for smooth texture. Toast nuts carefully to avoid burning. Adjust flavors gradually to balance salty, sweet, tangy, and spicy notes. Add sauce while pasta is slightly warm for better absorption but not hot to avoid wilting veggies. Store in fridge up to 2 days; avoid freezing.

Nutrition

Keywords: Thai peanut pasta salad, creamy peanut sauce, crunchy veggies, easy pasta salad, potluck recipe, picnic salad, gluten-free option, vegan option

Find it online: https://tempotaste.com/creamy-thai-peanut-pasta-salad-recipe-easy-crunchy-veggie-twist/