Thai Spaghetti Pasta Salad

Thai Spaghetti Pasta Salad Recipe - Family Fresh Meals

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.

Thai Spaghetti Pasta Salad Recipe served in two white bowls and topped with peanuts- Family Fresh Meals

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.

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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 ingredients cooked spaghetti, green onions, peanuts, shredded carrots, shredded cabbage and bell peppers.

Thai Spaghetti Pasta Salad

  1.  Place cooked spaghetti, green onions, peanuts, shredded carrots, cabbage and bell peppers into a large mixing bowl.Thai Spaghetti Pasta Salad ingredients mixed together in a large mixing bowl
  2. Mix dressing ingredients together until smooth.Thai Spaghetti Pasta Salad dressing ingredients in a small bowl.Thai Spaghetti Pasta Salad creamy peanut dressing mixed in a small bowl with a whisk
  3. Toss salad ingredients together with dressing. Refrigerate for at least 30 mins. Garnish with peanuts and cilantro.Thai Spaghetti Pasta Salad served in a white bowl.
  4. Don’t forget to pack up those leftovers for lunch! You can find container here: Lunchbox Containers (affiliate link)

Thai Spaghetti Pasta Salad Packed for lunch with Easy Lunchboxes containers.

Do you need more pasta salad recipes? I have a a bunch here!

Quick Easy Pasta Salad

5 from 2 votes

Thai Spaghetti Pasta Salad

This Thai Spaghetti Pasta Salad recipe starts with spaghetti noodles and is full of fresh veggies, then tossed with a creamy, peanut based Thai dressing.
Prep Time 10 minutes
Refrigerate 30 minutes


  • 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


  • 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


  • 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



Calories: 252kcal | Carbohydrates: 30g | Protein: 9g | Fat: 12g | Saturated Fat: 4g | Sodium: 156mg | Potassium: 282mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3035IU | Vitamin C: 16.1mg | Calcium: 31mg | Iron: 1mg

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.

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5 from 2 votes (2 ratings without comment)

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  1. Janet Lail says:

    I need a peanut substitute. We have a peanut allergy here. Sorry.

    1. I think any nut butter substitute would be a yummy substitution.

  2. Pam Hartsoch says:

    A little too much vinegar for our taste.