Thai Spaghetti Pasta Salad
A fun new spaghetti pasta salad recipe to try!
As the weather keeps warming up, I’m getting more into lighter, springtime fare. Like, for instance, pasta salads. On a balmy evening, a nice cool salad is much more refreshing than a hot casserole.
But there’s one problem with pasta salad recipes: A lot of them are, well, kind of similar. They just follow the same basic plan: mix together some kind of pasta, some kind of veggies, and some kind of dressing – usually Italian. And there are only so many different ways you can do that.
The key to keeping pasta salad interesting is to realize that it doesn’t actually have to be Italian. In fact, you can use pretty much any kind of flavors in a pasta salad, from any part of the world.
Email Me This Recipe!
Need to save time? Have this article emailed straight to your inbox + sign up for all the latest recipes!
Here’s an example: Thai Spaghetti Pasta Salad. It’s got the same basic combination of veggies and pasta, but with a distinctly Thai twist. The veggies include shredded carrots, cabbage, and scallions, just like you’d find in a Thai salad. The dressing includes touches of peanut butter, sesame oil, and soy sauce. And it’s all topped with chopped peanuts and cilantro.
Thai Spaghetti Pasta Salad. Because in pasta salad, as in life, variety is the spice.
Thai Spaghetti Pasta Salad
- Place cooked spaghetti, green onions, peanuts, shredded carrots, cabbage and bell peppers into a large mixing bowl.
- Mix dressing ingredients together until smooth.
- Toss salad ingredients together with dressing. Refrigerate for at least 30 mins. Garnish with peanuts and cilantro.
- Don’t forget to pack up those leftovers for lunch! You can find container here: Lunchbox Containers (affiliate link)
Do you need more pasta salad recipes? I have a a bunch here!
Thai Spaghetti Pasta Salad
Email this recipe!
Get this recipe emailed straight to your inbox!
Ingredients
- 8 ounces of spaghetti cooked to al dente
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- 1/3 cup very thinly sliced red peppers
- 1/3 cup thinly sliced green onions
- 1/2 cup roasted peanuts plus more for garnish
- 1 handful cilantro leaves chopped, plus more for garnish
Dressing
- 1/4 cup white wine vinegar
- 1 Tbsp sugar
- 2 Tbsp vegetable oil
- 1/2 Tbsp sesame oil
- 1/2 Tbsp soy sauce
- 3 Tbsp smooth peanut butter
- 1 clove garlic minced
- salt to taste
Instructions
- Place cooked spaghetti, green onions, peanuts, shredded carrots, cabbage and bell peppers into a large mixing bowl.
- Mix dressing ingredients together until smooth.
- Toss salad ingredients together with dressing. Refrigerate Garnish with peanuts and cilantro
Video
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Did You Make This Recipe?
Make sure to share it with me below!
I need a peanut substitute. We have a peanut allergy here. Sorry.
I think any nut butter substitute would be a yummy substitution.