THAI PASTA SALAD
Pasta salad with a light Thai dressing.
Provided by Kathy
Categories Salad
Time 30m
Number Of Ingredients 14
Steps:
- Cook pasta. Drain, rinse in cool water and drain again. Place in a large bowl.
- Cut cucumber in half lengthwise. Scoop out seeds and discard. Cut cucumbers into thin slices.
- Add cucumbers, bell peppers and onions to pasta.
- Place rice vinegar, soy sauce, sugar, sesame oil, ginger, garlic and red pepper flakes into a container. Mix well.
- Pour dressing over pasta. Toss pasta until well combined with dressing.
- Add fresh cut basil and cilantro and sprinkle with sesame seeds. Toss lightly.
Nutrition Facts : Calories 159 kcal, Carbohydrate 27 g, Protein 5 g, Fat 3 g, Sodium 258 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
COLD THAI NOODLE SALAD
Cold Thai Noodle Salad made with rice noodles and fresh veggies is the best cold pasta salad you'll serve this summer and it's perfect for your back to school lunches!
Provided by Sabrina Snyder
Categories Salad
Time 20m
Number Of Ingredients 18
Steps:
- Cook the rice noodles according to the directions on the package and drain.
- Let cool for a few minutes.
- Add the rest of the salad ingredients to the bowl.
- In a small bowl add the dressing ingredients and whisk.
- Add the dressing to the bowl of pasta and vegetables and toss.
- Garnish with white and black sesame seeds.
Nutrition Facts : Calories 314 kcal, Carbohydrate 49 g, Protein 4 g, Fat 11 g, SaturatedFat 8 g, Sodium 795 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
COLD THAI PASTA SALAD
Pasta salads can have a variety of textures and tastes. The flavours of Thailand are showcased in this tangy dressing. Crisp vegetables and tender linguine pasta fill the pasta bowl to enhance any potluck or picnic. From Emily Richardson at Food and Drink
Provided by Leslie
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Cook linguine in a large pot of boiling salted water for about 10 minutes or until tender but firm (al dente).
- Drain and rinse under cold water and drain well. Place in large bowl.
- Add shrimp, bean sprouts, red pepper, cucumber, onions, mint and coriander, if using.
- To make Thai Dressing:
- In a small bowl, whisk together fish sauce, vinegar, sugar, garlic, lime juice and chili paste.
- Pour over linguine, shrimp and vegetables and toss well to coat.
- Let stand 10 minutes before serving.
THAI PASTA SALAD
This salad is great in the summertime, for buffets or for quick lunches. It has a nice kick to it!!
Provided by Abby Girl
Categories < 60 Mins
Time 1h
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Place chicken breast in a large saucepan; fill it with enough cold water to cover completely.
- Season lightly with salt and pepper; bring water to a boil, then reduce heat to medium low. The water should be at a gently simmer.
- Poach for 25 minutes.
- Allow chicken to cool in the cooking liquid.
- Remove chicken from the pan, reserving the cooking liquid.
- Cut into pieces.
- In a small saucepan, over medium heat, heat the vegetable oil.
- Add ginger, garlic and shallot; cook 4 - 5 minutes.
- Transfer to a large bowl; add the peanut butter, soy sauce, lime juice, sesame oil, vinegar, brown sugar, chilies and 1/2 C of reserved cooking liquid.
- Stir with a wooden spoon until the sauce is smooth.
- Add all remaining ingredients.
- Toss the pasta salad gently but thoroughly.
- Season with salt and pepper.
- If sauce is too thick, add more reserved cooking liquid.
Nutrition Facts : Calories 428.7, Fat 22.1, SaturatedFat 3.7, Cholesterol 15.5, Sodium 711.5, Carbohydrate 41.8, Fiber 4.4, Sugar 6.1, Protein 18.9
COLD MEATLOAF WITH SQUASHED TOMATO & PEPPER SALSA
Thickly slice this meatloaf and serve in rolls as a picnic burger, or on its own as a tasty and economical cold cut
Provided by Jane Hornby
Categories Lunch, Main course
Time 1h30m
Number Of Ingredients 17
Steps:
- Heat oven to 180C/160C fan/gas 4. Put the mince, onion, eggs, crumbs, 1 tsp salt and ½ tsp black pepper into a large bowl. Roughly chop the oregano leaves and finely chop the thyme and rosemary leaves. Add the herbs and crushed garlic to the bowl, then mix very well with your hands. Grease a 900g/2lb loaf tin with a little oil, then press in the mince, leaving the top a little mounded. Scatter with a few more thyme leaves and drizzle with a little oil.
- Toss the peppers with the remaining garlic, 2 tbsp oil and chillies in a large roasting tin. Put the meatloaf and peppers into the oven, with the peppers on the shelf below the meat. Roast for 30 mins.
- Meanwhile, quarter the tomatoes or chop a little smaller if they are large. After 30 mins, stir the tomatoes, vinegar and sugar into the peppers, which should be starting to look soft and turning golden at the edges, then cook for 40 mins more. The meatloaf should be hot in the middle (test with a skewer), and the tomatoes looking soft and juicy.
- Pour the excess fat and juice away from the meatloaf, then leave to cool. Squash the tomatoes into the peppers with the back of a fork, tear in the basil and season. Put into a container. Wrap meatloaf and its tin in foil. Serve sliced in rolls with salsa and a handful of rocket.
Nutrition Facts : Calories 472 calories, Fat 29 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 38 grams protein, Sodium 0.57 milligram of sodium
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.
Provided by lutzflcat
Time 35m
Yield 4
Number Of Ingredients 18
Steps:
- 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.
- 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.
- 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.
- Serve at room temperature with lime wedges, or chill in the refrigerator for about 1 hour or longer.
Nutrition Facts : Calories 381.5 calories, Carbohydrate 48.6 g, Fat 17.4 g, Fiber 4 g, Protein 10.3 g, SaturatedFat 2.6 g, Sodium 598.1 mg, Sugar 5 g
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