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
    karrie @ Tasty Ever After
    September 7, 2016 at 4:58 pm

    Love all these flavors Kathy! So perfect for a veggie dinner and then eat the yummy leftovers for lunch šŸ˜‰

    • Reply
      Kathy
      September 9, 2016 at 7:26 pm

      Leftovers are my favorite. This has made a spectacular lunch for me all week.

  • Reply
    Katie Crenshaw
    September 2, 2016 at 8:49 am


    I am a sucker for Thai food! I just love, love, love Thai food. I think I was Thai once in another life šŸ™‚ Seriously, this pasta looks INCREDIBLE! I could eat the whole thing by myself. I will be saving this recipe to make soon! xoxo

    • Reply
      Kathy
      September 3, 2016 at 8:24 am

      Thanks, Katie! I have eaten this whole thing all by myself šŸ™‚

  • Reply
    Adina
    September 2, 2016 at 2:40 am

    Absolutely delicious! And it reminds me of one of my own forgotten pasta salads, which I should definitely start making again. It looks similar to yours but I make it with roasted veggies and balsamic vinegar…. Mmmm!

    • Reply
      Kathy
      September 2, 2016 at 5:39 am

      Oooohhhh! Roasted veggies šŸ™‚ That does sound yummy!

  • Reply
    Cheyanne @ No Spoon Necessary
    September 1, 2016 at 9:49 am

    I’m a big fan of anything Thai and I LOVE me a good pasta salad, so this one is totally calling my name, Kathy! I could eat this as a meal, but it also makes the perfect side!! Cheers, friend!
    P.S. Isn’t it the best when you re-vist oldie, but goodie recipes?! It’s like a big hug from a long lost friend. šŸ™‚

    • Reply
      Kathy
      September 2, 2016 at 5:32 am

      I’ve eaten it several times as a meal all by itself! Totally filling and satisfying!

  • Reply
    Kate @ Framed Cooks
    September 1, 2016 at 9:28 am

    Isn’t it great when old beloved but forgotten recipes re-surface? I love all the veggies in this one, and the great Thai flavors!

    • Reply
      Kathy
      September 2, 2016 at 4:46 am

      I agree!

  • Reply
    Megan - The Emotional Baker
    August 31, 2016 at 4:08 am

    This looks like a great lunch, dinner, or snack!! I love this combo of ingredients šŸ™‚

    • Reply
      Kathy
      September 1, 2016 at 6:02 am

      You are right….perfect for anytime, even snack time!

  • Reply
    [email protected]
    August 30, 2016 at 2:49 pm

    I must try this salad, love Thai flavors!

    • Reply
      Kathy
      September 1, 2016 at 5:58 am

      Give it a try….you will love it!

  • Reply
    Nicole @ Young, Broke and Hungry
    August 30, 2016 at 11:59 am

    I’m a huge fan of pasta salad, especially when it is packed with thai inspired flavor.

    • Reply
      Kathy
      September 1, 2016 at 5:55 am

      I’ve used the dressing on green salads too.

  • Reply
    Balvinder
    August 30, 2016 at 7:03 am

    What a spectacular pasta salad. I love thai flavors.

    • Reply
      Kathy
      September 1, 2016 at 5:50 am

      Thanks! šŸ™‚

  • Reply
    Dawn @ Girl Heart Food
    August 30, 2016 at 6:13 am

    Look so delicious and fresh, Kathy! Love pasta salads…makes for perfect weekday lunches šŸ™‚

    • Reply
      Kathy
      September 1, 2016 at 5:23 am

      They pack up nicely and taste so good….everyone else wants what I’m having when I bring it in my lunch šŸ™‚

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