Pasta/ Recipe/ Salad/ Vegetarian

Thai Pasta Salad

Thai Pasta Salad topped with a fresh sprig of basil

This post was originally published in August of 2016. The post has been updated.

Thai Pasta Salad topped with sesame seeds in a white bowl.

Thai pasta salad is a dish Rod and I used to make all the time when we first met. Then somehow it was forgotten. I was digging through old recipes and stumble across this recipe for a pasta salad with an Oriental dressing. Since the salad was rediscovered we have made it again and again.

This Asian noodle salad is perfect for almost anytime of the year. It’s really great during the summertime to take to a potluck or a barbecue. You don’t have to worry about keeping it cold. This salad is okay if it reaches room temperature. I often serve it when we grill up Marinated Flank Steak. 

This pasta salad is vegan so it’s a hit with just about everyone.

A plateful of Thai Pasta salad

What ingredients do I need?

  • Spaghetti
  • Cucumbers
  • Bell Peppers
  • Onion
  • Rice Wine Vinegar
  • Soy Sauce
  • Sugar
  • Sesame Oil
  • Fresh Ginger
  • Garlic
  • Red Pepper Flakes
  • Fresh Basil
  • Fresh Cilantro
  • Sesame Seeds

What type of pasta do I use?

You can use spaghetti noodles or thin spaghetti noodles in this dish. 

How do I toast sesame seeds?

You can buy toasted sesame seeds or you can toast them at home. I like to toast them at home because they aren’t difficult and buying them costs a whole lot more.  To toast, use a dry small saute pan. I often use one that is perfect for frying eggs.

Do not add oil. Heat pan over medium heat and add sesame seeds. Use a heat resistant spatula to move seeds around. The seeds will begin to brown in 3-5 minutes. Remove from heat and place in a bowl as soon as they begin to brown. Do not take your eyes off the seeds while they are cooking. Sesame seeds burn in no time at all. 

Additional Vegetable Options

We like to add cucumbers, bell peppers and onions, but you can add whatever veggies you want into this pasta. Some options include – 

  • Sugar Snap Peas
  • Zucchini
  • Carrots
  • Green Onions
  • Shallots
  • Snow Peas
  • Radishes

The best part of this salad –  besides its great taste – it keeps really well and makes amazing leftovers! I like to pack up any extras and take them in my lunch. 

Thai pasta salad in small glass containers.

More Great Salad Recipes

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Oriental pasta salad topped with fresh basil.

If you make this recipe, Iā€™d love to hear about it! Leave a comment below or snap a picture and tag me on Instagram #beyondthechickencoop

5 from 8 votes
Thai Pasta Salad in a white bowl on a white board.
Thai Pasta Salad
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
 

Pasta salad with a light Thai dressing.

Course: Salad
Cuisine: American
Keyword: oriental pasta salad, pasta salad recipes, thai pasta salad, thai salad recipes, vegan pasta salad
Servings: 8 people
Calories: 159 kcal
Author: Kathy
Ingredients
Salad
  • 8 oz pasta I used thin spaghetti
  • 2 Tablespoons toasted sesame seeds
  • 1 medium cucumber
  • 1 bell pepper sliced
  • 1/2 sweet onion sliced
Dressing
  • 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
Garnish
  • 1 Tablespoons fresh basil chopped
  • 2 Tablespoons fresh cilantro chopped
Instructions
Salad
  1. Cook pasta. drain, rinse in cool water and drain again. Place in a large bowl.
  2. Cut cucumber in half lengthwise. Scoop out seeds and discard. Cut cucumbers into thin slices.
  3. Add cucumbers, bell peppers and onions to pasta.
Dressing
  1. Place rice vinegar, soy sauce, sugar, sesame oil, ginger, garlic and red pepper flakes into a container. Mix well.

  2. Pour dressing over pasta. Toss pasta until well combined with dressing.

  3. Add fresh cut basil and cilantro and sprinkle with sesame seeds. Toss lightly.
Recipe Notes

Recipe adapted from Sunset

Nutrition Facts
Thai Pasta Salad
Amount Per Serving
Calories 159 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Sodium 258mg 11%
Potassium 189mg 5%
Total Carbohydrates 27g 9%
Dietary Fiber 1g 4%
Sugars 4g
Protein 5g 10%
Vitamin A 11%
Vitamin C 25.8%
Calcium 3.5%
Iron 5.4%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

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55 Comments

  • Reply
    Rachelle @ Beer Girl Cooks
    August 30, 2016 at 5:46 am

    That salad looks fantastic. I love pasta salads and sesame! This would be perfect to pack for lunches too! Pinned!

    • Reply
      Kathy
      September 1, 2016 at 5:11 am

      Sesame seeds and sesame oil have such great flavor.

  • Reply
    allie @ Through Her Looking Glass
    August 30, 2016 at 5:31 am

    This look super amazing Kathy. Anything with sesame oil is good in my book – it really gives amazing flavor. And I love salads that make good leftovers. We pack a lot of lunches around here. Hope you’re enjoying the last vestiges of summer. School started this past Monday for all my boys except Hudson, Jonathan is safely delivered to college, and we welcomed an exchange student from China for the year. (!)

    • Reply
      Kathy
      September 1, 2016 at 5:04 am

      What an exciting year you have ahead of you! Enjoy every minute šŸ™‚

  • Reply
    Anu - My Ginger Garlic Kitchen
    August 30, 2016 at 2:56 am

    What a beautiful and delicious looking Thai pasta salad. I am crazy for anything with pasta and Thai flavors. Awesome flavors, Kathy.

    • Reply
      Kathy
      August 30, 2016 at 4:57 am

      Thanks, Anu! It really is one of our favorites.

  • Reply
    Mary Ann | The Beach House Kitchen
    August 29, 2016 at 2:11 pm

    Looks awesome Kathy and I totally love the flavors!

    • Reply
      Kathy
      August 30, 2016 at 5:01 am

      Thanks!

  • Reply
    [email protected]
    August 29, 2016 at 1:05 pm


    I just adore recipes like this! Pasta salads with whatever the garden’s producing! Nice!

    • Reply
      Kathy
      August 30, 2016 at 5:05 am

      It is great to just put in whatever you have on hand or whatever your favorites are.

  • Reply
    David @ Spiced
    August 29, 2016 at 5:05 am

    What a fun summer salad, Kathy! I can see how you guys would want to make this one all the time…it sounds incredible. And I love the thin spaghetti as the pasta choice here. Summer’s not over yet here (it’s still hot!), so that means it’s totally ok to keep on making summer pasta salads. I want to put this one on the list! šŸ™‚

    • Reply
      Kathy
      August 30, 2016 at 5:08 am

      It’s still hot here too….I think summer will stick around for a bit longer!

  • Reply
    Laura ~ Raise Your Garden
    August 29, 2016 at 4:45 am

    I really like how veggie versatile this recipe is Kathy! It’s looks tasty, easy and incorporates lots of stuff I’m using in m garden. Going to throw in some zucchini and green beans because I have to use them up! Thanks for sharing.

  • Reply
    Geraldine | Green Valley Kitchen
    August 28, 2016 at 6:37 pm

    I love thai pasta salads, Kathy. They have some much flavor and make such good left overs. I’m always looking for a dish I can make for dinner and then bring to lunch the next day. Pinning!

    • Reply
      Kathy
      August 30, 2016 at 6:06 am

      This makes the best leftovers and packs well in a lunch!

  • Reply
    Nicoletta @sugarlovespices
    August 28, 2016 at 9:18 am

    Looks beautiful, Kathy, and I bet the flavors are fantastic! Great summer pasta idea!

    • Reply
      Kathy
      August 29, 2016 at 6:28 pm

      It is really great.

  • Reply
    mira
    August 27, 2016 at 3:25 pm

    looks gorgeous and I’m sure tastes delicious! Pinned!

    • Reply
      Kathy
      August 29, 2016 at 6:21 pm

      Super tasty! Thanks šŸ™‚

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