Thai Peanut Pasta Salad
Serves 4
15 mins prep
15 mins total
This Thai Peanut Pasta Salad tosses noodles, vegetables, edamame, and peanuts in a zesty and savory peanut sauce. It’s a simple dish that’s a step above your average pasta salad! Vegan, Gluten-Free and Oil-Free Option.
For the Pasta Salad:
For the Dressing:
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Cook the Pasta: Bring a large pot of salted water to a boil; add the pasta and cook until al dente, according to the package instructions. Drain the pasta and set aside to let cool.
Cook the Edamame: Microwave or cook the edamame according to the package instructions. Once cooked, transfer to a sieve and rinse with cold water until it reaches room temperature.
Make the Dressing: (Note: I like to do this while the pasta cooks to save time). Add the peanut butter, lime juice, soy sauce, sesame oil, garlic, ginger, and sugar to a medium bowl and whisk well, until a thick mixture forms. Slowly pour in the warm water while you mix the dressing; the dressing will look chunky at first, but smooth out and turn a lighter color once finished. Set aside.
Combine: Add the cooked noodles and edamame to a large bowl, then add in the cabbage, carrot, and bell pepper. Pour the dressing over the salad and toss well, until everything is evenly coated. Sprinkle the salad with the cilantro, green onion, and peanuts, then gently toss again to incorporate.
Serve & Store: Serve immediately, or let the pasta sit in the refrigerator for 15 minutes or so to allow all of the flavors to combine. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
