Thai Pasta Salad with Sesame Ginger Dressing
Bursting with color and flavor, Thai Pasta Salad with Sesame Ginger Dressing is a perfect side dish. Carrots, red bell pepper, and edamame mixed with spiral pasta and peanuts are drenched in a delicious ginger dressing in this easy, impressive Thai noodle salad.
Servings per Recipe: 12 servings
Calories per Serving: 409
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Ingredients
Sesame Ginger Dressing
- ¾ cup vegetable oil
- 4½ tablespoons rice wine vinegar
- 2¼ tablespoons tamari or soy sauce
- 1½ tablespoons Dijon mustard
- 1 to 3 tablespoons fresh ginger, grated
- 3¾ tablespoons honey
- ⅓ teaspoon toasted sesame oil
- ⅓ teaspoon sriracha hot sauce
Thai Pasta Salad
- 1 cup cucumber, diced
- 1 cup red bell pepper, diced
- ⅔ cup shredded carrots
- 1⅓ cups whole cocktail peanuts
- 2 tablespoons fresh cilantro, finely chopped
- 1½ cups edamame, steamed and shelled
- 16 ounces tri-color rotini
Instructions
For the sesame ginger dressing
- The dressing can be made ahead and stored in an airtight container for up to 4 days.
- Grate 1 to 3 tablespoons fresh ginger(to taste; I like more than most people).
- Combine ¾ cup vegetable oil, 4½ tablespoons rice wine vinegar, 2¼ tablespoons tamari or soy sauce, 1½ tablespoons Dijon mustard, grated ginger, 3¾ tablespoons honey, ⅓ teaspoon toasted sesame oil, and ⅓ teaspoon sriracha hot sauce in the immersion blender container (if you do not have an immersion blender, you may use a regular blender). I do not recommend using a whisk to mix the dressing as it will be difficult to get it to the point of emulsifying.
- Blend for 1-2 minutes until the mixture has emulsified into a smooth consistency.
For the Thai pasta salad
- Cook 16 ounces tri-color rotini according to the package directions.
- Steam and shell 1½ cups edamame. Cool.
- Dice 1 cup cucumber 1 cup red bell pepper. Finely chop 2 tablespoons fresh cilantro.
- Combine cucumber, red bell pepper, ⅔ cup shredded carrots, 1⅓ cups whole cocktail peanuts, cilantro, and edamame in a large bowl with lid.
- When the rotini is done, drain in a strainer or colander and rinse with cold water until the pasta is cool to the touch.
- Drain pasta well and add to the vegetables in the bowl. Toss gently.
- Pour the dressing over the pasta and vegetables and mix well.
- For best results, refrigerate for 1-2 hours or until ready to serve. If preparing more than two hours in advance, wait to add dressing to salad until 1-2 hours before serving.
Nutrition
Calories: 409cal | Carbohydrates: 40g | Protein: 12g | Fat: 24g | Sodium: 226mg | Fiber: 4g | Sugar: 8g | Net Carbohydrates: 36g
