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Thai Pasta Salad with Edamame and Peanuts Recipe

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4.2 from 71 reviews

This Thai Pasta Salad is a refreshing and flavorful dish featuring mini farfalle pasta tossed in a spicy-sweet sesame dressing with fresh veggies, edamame, and crunchy peanuts. Perfect as a light lunch or a vibrant side, the salad is chilled to allow the bold flavors to meld beautifully.

  • Total Time: 1 hour 25 minutes
  • Yield: 8 servings

Ingredients

Pasta

  • 3 cups uncooked mini farfalle

Dressing

  • 2 Tablespoons olive oil
  • 1/4 cup sesame oil
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon minced garlic
  • 1/4 cup honey
  • 1/4 cup soy sauce
  • 1/2 teaspoon salt (plus more to taste)

Salad Mix-ins

  • 1/2 cup chopped cilantro
  • 1 red bell pepper, chopped
  • 1 cup shelled edamame (or chopped mini cucumbers)
  • 1/2 cup honey roasted peanuts (or cashews)
  • 1/4 cup sliced green onions

Instructions

  1. Cook pasta: Bring a large pot of salted water to a boil. Add the mini farfalle pasta and cook for 7-8 minutes or according to package instructions until al dente. Drain the pasta and set aside to cool.
  2. Flavor the oil: In a small saucepan, gently heat 2 tablespoons of olive oil and 1/4 cup of sesame oil over medium heat. Add 1 teaspoon crushed red pepper flakes and 1 teaspoon minced garlic. Stir frequently and cook for about 2 minutes, taking care not to burn the garlic.
  3. Make the sauce: To the warmed oil mixture, add 1/4 cup honey, 1/4 cup soy sauce, and 1/2 teaspoon salt. Stir thoroughly to combine and then remove the saucepan from heat.
  4. Toss pasta with sauce and chill: Pour the sauce over the cooked pasta in a large serving bowl. Toss well to evenly coat the pasta. Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour to allow flavors to blend, or up to overnight for deeper taste.
  5. Add veggies and nuts: Just before serving, mix in 1 cup shelled edamame, 1/2 cup chopped cilantro, 1/2 cup chopped red bell pepper, 1/2 cup honey roasted peanuts, and 1/4 cup sliced green onions. Stir well to combine all ingredients.
  6. Serve: Adjust seasoning with additional salt if needed, then serve the salad chilled for a refreshing and flavorful dish.

Notes

  • You can substitute edamame with chopped mini cucumbers for a fresher crunch.
  • For a nut-free option, omit the peanuts or replace with roasted sunflower seeds.
  • The salad tastes even better the next day as flavors have more time to develop.
  • Adjust the crushed red pepper flakes to control the heat level to your preference.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: Boiling
  • Cuisine: Thai
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/thai-pasta-salad-with-edamame-and-peanuts-recipe/