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Thai Pasta Salad
Pasta salad with a light Thai dressing.
Course
Salad
Cuisine
American
Prep Time
20
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
30
minutes
minutes
Servings
8
people
Calories
159
kcal
Author
Kathy Berget
Ingredients
Salad
8
oz
pasta
I used thin spaghetti
1
medium cucumber
1
bell pepper
sliced
½
sweet onion
sliced
Dressing
⅓
cup
rice wine vinegar
2
Tablespoons
soy sauce
1
Tablespoon
sugar
1
Tablespoon
sesame oil
1
Tablespoon
fresh grated ginger
1
clove
garlic
minced
½
teaspoon
red pepper flakes
Garnish
2
Tablespoons
toasted sesame seeds
2
Tablespoons
fresh cilantro
chopped
1
Tablespoons
fresh basil
chopped
Instructions
Salad
Cook pasta. Drain, rinse in cool water and drain again. Place in a large bowl.
8 oz pasta
Cut cucumber in half lengthwise. Scoop out seeds and discard. Cut cucumbers into thin slices.
1 medium cucumber
Add cucumbers, bell peppers and onions to pasta.
1 bell pepper,
½ sweet onion
Dressing
Place rice vinegar, soy sauce, sugar, sesame oil, ginger, garlic and red pepper flakes into a container. Mix well.
⅓ cup rice wine vinegar,
2 Tablespoons soy sauce,
1 Tablespoon sugar,
1 Tablespoon sesame oil,
1 Tablespoon fresh grated ginger,
1 clove garlic,
½ teaspoon red pepper flakes
Pour dressing over pasta. Toss pasta until well combined with dressing.
Add fresh cut basil and cilantro and sprinkle with sesame seeds. Toss lightly.
1 Tablespoons fresh basil,
2 Tablespoons fresh cilantro,
2 Tablespoons toasted sesame seeds
Notes
Recipe adapted from Sunset
Nutrition
Calories:
159
kcal
|
Carbohydrates:
27
g
|
Protein:
5
g
|
Fat:
3
g
|
Sodium:
258
mg
|
Potassium:
189
mg
|
Fiber:
1
g
|
Sugar:
4
g
|
Vitamin A:
550
IU
|
Vitamin C:
21.3
mg
|
Calcium:
35
mg
|
Iron:
1
mg