Thai pasta salad with cucumbers and peppers
Thai pasta salad is a dish Rod and I used to make all the time when we first met. Then somehow it was forgotten. The salad was rediscovered this summer and we have made it again and again.
We like to add cucumbers, bell peppers and onions, but you can add whatever veggies you want into this pasta. The best part, besides its great taste….it keeps really well and makes amazing leftovers!
Additional Vegetable Options
- Sugar Snap Peas
- Green Onions
- Snow Peas
More Great Salad Recipes:
- Israeli Couscous Salad
- Panzanella Salad
- Greek Salad
- Cobb Salad
- Pasta and Pea Salad
- Spinach, Pear, Blue Cheese Salad
Pasta salad with a light Thai dressing.
- 8 oz pasta I used thin spaghetti
- 2 Tablespoons toasted sesame seeds
- 1 medium cucumber
- 1 bell pepper sliced
- 1/2 sweet onion sliced
- 1/3 cup rice wine vinegar
- 2 Tablespoons soy sauce
- 1 Tablespoon sugar
- 1 Tablespoon sesame oil
- 1 Tablespoon fresh grated ginger
- 1 clove garlic minced
- 1/2 teaspoon red pepper flakes
- 1 Tablespoons fresh basil chopped
- 2 Tablespoons fresh cilantro chopped
Cook pasta. drain, rinse in cool water and drain again. Place in a large bowl.
Cut cucumber in half lengthwise. Scoop out seeds and discard. Cut cucumbers into thin slices.
Add cucumbers, bell peppers and onions to pasta.
To make the dressing, place rice vinegar, soy sauce, sugar, sesame oil, ginger, garlic and red pepper flakes into a container. Mix well.
Pour dressing over pasta.
Toss pasta until well combined with dressing.
Add fresh cut basil and cilantro and sprinkle with sesame seeds. Toss lightly.
Recipe adapted from Sunset
Other Great Salads to Try