Spicy Thai Pasta Salad

This robust salad is delicious on its own, but easily can be turned into a main course by adding a protein such as shrimp, chicken, or tofu.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 382 Calories

Ingredients

• 1 tablespoon vegetable oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon fresh lime juice
• 2 tablespoons chopped fresh cilantro
• 3 tablespoons sesame oil
• 1 tablespoon fish sauce
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon chili-garlic sauce
• 3 tablespoons thinly sliced green onions
• 4 wedges lime
• 2 tablespoons dry-roasted peanuts
• 0.25 teaspoon white sugar
• 0.5 teaspoon crushed red pepper flakes, or to taste
• 0.5 cup frozen peas, thawed
• 0.25 cup shredded carrots
• 1.5 teaspoons seasoned rice vinegar
• 0.5 (16 ounce) package farfalle (bow-tie) pasta
• 0.25 cup thinly sliced red bell pepper

Recipe Instructions

Step 1

Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes.

Step 2

Whisk sesame oil, vegetable oil, soy sauce, balsamic vinegar, fish sauce, chili-garlic sauce, lime juice, rice vinegar, and sugar for dressing together in a small bowl until well combined. Set aside.

Step 3

Drain pasta, rinse with cold water, and return to the pot. Drizzle dressing over the pasta, stir gently to combine. Add peas, carrots, bell pepper, green onions, cilantro, peanuts, and red pepper flakes; stir until well combined.

Step 4

Serve at room temperature with lime wedges, or chill in the refrigerator for about 1 hour or longer.