This Asian Noodle Salad with a creamy peanut dressing is filled with crisp bell peppers, carrots, and crunchy roasted peanuts.
Makes a great side or vegetarian main dish, and leftovers are perfect for packing into lunches.
Peanut noodle salad
The salty crunch you get in each bite from the dry-roasted peanuts is the star of this pasta salad. Of course, all the other ingredients add to the amazing textures and flavors, but it's the peanuts I'd miss the most if they were left out.
This pasta salad is made with spaghetti noodles and a flavorful peanut sauce that's creamy, slightly sweet, and just a little bit tangy. The sauce coats every strand of pasta and is perfect with the crisp veggies and fresh cilantro.
For a similar pasta salad with a different flavor profile, try my Thai Pasta Salad. It's made with a ginger sesame vinaigrette instead of a peanut dressing.
Ingredient overview for pasta salad
- Spaghetti Noodles - I use regular spaghetti noodles, not thin spaghetti. A heartier noodle works best to hold up to the sauce and the sliced veggies.
- Veggies - Sweet bell pepper, carrot, green onions, and fresh cilantro.
- Peanuts - Add crunch and a salty touch. Use dry-roasted, salted peanuts.
- Peanut Butter - This is the base for the sauce. Don't worry, your sauce won't taste like a spoonful of peanut butter. Use creamy peanut butter for the smoothest texture.
- Sweet Chili Sauce - Adds a bit of sweetness and a touch of spice.
- Honey - Adds a touch of sweetness.
- Soy Sauce - I use low-sodium soy sauce. Tamari works well, too.
- Oil - A combination of olive oil and sesame oil helps make the sauce creamy and smooth. You can use your favorite neutral oil instead of the olive oil.
- Rice Vinegar - Adds a bit of tang and flavor. White wine vinegar can also be used.
- Garlic - Freshly minced garlic adds flavor.
Making Asian pasta salad
- Combine all dressing ingredients together with an immersion blender or a blender.
- Cook pasta according to package directions.
- Drain, rinse in cold water, and drain again.
- Place pasta in a bowl. Add sauce and toss to coat.
- Add carrots, bell peppers, green onions, and cilantro.
- Toss with tongs to combine.
- Add peanuts and serve.
Recipe tips
- Rinse the pasta in cool water after cooking. This stops the cooking process and helps prevent the noodles from sticking together.
- Only add half of the dressing at the beginning. Add more if the pasta seems too dry. The pasta will continue to absorb the dressing the longer it sits.
- Cut the pepper and carrots very thin. Use a julienne vegetable peeler for the carrots. You can also use a sharp knife or a grater.
- If making the salad ahead of time, add the peanuts just before serving.
Frequently asked questions
Yes, linguine, soba noodles, or rice noodles. Cook according to package directions.
Yes, use a gluten-free pasta and substitute tamari for the soy sauce.
You can leave the cilantro out. You can also substitute fresh Italian parsley or basil.
More delicious pasta salads
- Italian Pasta Salad
- Bacon Ranch Pasta Salad
- Deviled Egg Pasta Salad
- Easy Pasta Salad
- Tortellini Pasta Salad
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious pasta salads!
Asian Noodle Salad
Equipment
- Vegetable Peeler (I use the orange-colored peeler to create thin, julienne carrot slices.)
- Immersion Blender (or regular blender)
Ingredients
Dressing
- ¼ cup olive oil (or your favorite neutral flavored oil)
- ¼ cup rice vinegar (or white wine vinegar)
- 3 tablespoons creamy peanut butter
- 3 tablespoons soy sauce
- 3 talespoons sweet chili sauce
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1 teaspoon garlic (minced)
Pasta Salad
- 8 ounces spaghetti noodles
- 1 red bell pepper (cut into thin strips (julienne) )
- 3 green onions (cut into thin circular pieces)
- ½ cup carrot (cut into thin strips (julienne) )
- ½ cup cilantro (chopped)
- ½ cup roasted and salted peanuts (coarsely chopped)
Instructions
- Cook the pasta according to package directions. Once the pasta is cooked, drain, rinse in cool water, and drain again.8 ounces spaghetti noodles
Dressing
- While the pasta is cooking, combine all dressing ingredients. Blend using an immersion blender or a regular blender.¼ cup olive oil, ¼ cup rice vinegar, 3 tablespoons creamy peanut butter, 3 tablespoons soy sauce, 3 talespoons sweet chili sauce, 1 tablespoon honey, 1 tablespoon sesame oil, 1 teaspoon garlic
Pasta Salad
- Place cooked, cooled, and drained pasta in a large bowl. Add half of the prepared dressing. Toss to coat. Add more dressing, if needed.
- Add bell peppers, carrot, green onions, and cilantro. Toss so everything is well distributed.1 red bell pepper, 3 green onions, ½ cup carrot, ½ cup cilantro
- Cover and refrigerate until ready to serve.
- Before serving, toss the salad again. Add more dressing if needed. Top with dry-roasted peanuts.½ cup roasted and salted peanuts
Notes
-
- Rinse the pasta in cool water after cooking. This stops the cooking process and helps prevent the noodles from sticking together.
-
- Only add half of the dressing at the beginning. Add more if the pasta seems too dry. The pasta will continue to absorb the dressing the longer it sits.
-
- Cut the pepper and carrots very thin. Use a julienne vegetable peeler for the carrots. You can also use a sharp knife or a grater.
-
- If making the salad ahead of time, add the peanuts just before serving.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Dolores E Leeson says
I liked this but served it as a warm dish. I put all the cut vegetables in a colander and poured the hot pasta and cooking water over them, then added peanut sauce,chpped parsley instead of Cilantro and peanuts to serve.
Kathy says
Hi Dolores,
Thanks for the suggestion! Sounds delicious warm too. I wouldn't have thought of serving it warm, but now I'm excited to try!
Kathy 🙂