THAI PASTA SALAD WITH PEANUT DRESSING
A refreshing and delicious Thai chicken salad with pasta, fresh veggies, and crushed peanuts all tossed in homemade Peanut Dressing!
Provided by Laura Fuentes
Categories Dinner
Time 30m
Number Of Ingredients 15
Steps:
- In a medium bowl, combine peanut butter, honey, lime juice, soy sauce, garlic, ginger, sriracha, and water. Whisk to combine and refrigerate until ready to serve.
- Cook the pasta according to package directions. Rinse and transfer into a large bowl.
- To the pasta, add the cabbage, carrots, bell pepper, grilled chicken, peanuts, and cilantro, making separate rows of each.
- Drizzle with peanut sauce and toss to combine.
Nutrition Facts : ServingSize 1 bowl, Calories 462 calories, Sugar 14.6g, Sodium 281.9mg, Fat 13.2g, SaturatedFat 2.5g, TransFat 0g, Carbohydrate 61.5g, Fiber 4.5g, Protein 26.1g, Cholesterol 41.4mg
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
THAI CHICKEN PASTA SALAD
I combined several recipes to come up with my healthier twist on traditional pad thai. My version has only one-third the sodium of frozen versions you find in the store. -Beth Dauenhauer, Pueblo, Colorado
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a Dutch oven, cook spaghetti according to package directions, adding the carrots during the last 2 minutes of cooking., Meanwhile, in a small bowl, whisk peanut butter, water, lime juice, molasses, soy sauce, garlic, vinegar, sesame oil and red pepper flakes until blended. Drain spaghetti and carrots; place in a large bowl. Add cabbage, chicken and dressing; toss to coat., Sprinkle with cilantro and peanuts. Serve immediately or refrigerate until serving.
Nutrition Facts : Calories 400 calories, Fat 12g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 298mg sodium, Carbohydrate 51g carbohydrate (11g sugars, Fiber 9g fiber), Protein 25g protein.
THAI PASTA SIDE SALAD
A tasty peanut dressing lightly coats pasta and cabbage in this easy-to-make side dish that's perfect for potlucks or outdoor events. Try sesame oil instead of olive oil if you have some on hand. Laurie Davison - Clearwater, Florida
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions. Meanwhile, in a large bowl, combine the cabbage, peppers and onions. In a small bowl, whisk the vinegar, peanut butter, soy sauce, honey and oil., Drain pasta and rinse in cold water; add to cabbage mixture. Pour dressing over salad; toss to coat. Just before serving, sprinkle with peanuts.
Nutrition Facts : Calories 161 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 194mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges
COLD PASTA SALAD
This recipe was passed on to me from a friend a number of years ago. She had brought to a potluck lunch and it was delicious. I had forgotten about it but found it in my stash which I am trying to clean out.
Provided by TXOLDHAM
Categories Chicken
Time 40m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Cook pasta according to directions and drain.
- Marinate pasta overnight in oil, lemon juice, Accent, seasoned salt.
- Next day: Add pimentos, olives, green pepper, celery, mayo and chicken. Chill.
Nutrition Facts : Calories 407.6, Fat 20.6, SaturatedFat 3.9, Cholesterol 51.5, Sodium 366.8, Carbohydrate 38.2, Fiber 5.6, Sugar 2.3, Protein 18.7
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 CHICKEN PASTA SALAD
A very fresh take on pasta salad. Tweak to your liking with different veggies.
Provided by Say-Rah
Categories Salad 100+ Pasta Salad Recipes
Time 3h21m
Yield 6
Number Of Ingredients 14
Steps:
- Whisk olive oil, red wine vinegar, lemon juice, sugar, grated onion, seasoned salt, and basil together in a bowl to make dressing. Transfer to the refrigerator.
- Combine water and chicken bouillon cubes in a saucepan. Heat over medium heat, stirring until bouillon cubes are dissolved, about 5 minutes. Add chicken breasts and onion; simmer until chicken is no longer pink in the center, about 45 minutes.
- Transfer chicken to a cutting board using a slotted spoon. Reserve broth in the saucepan. Cool chicken until easily handled, 5 to 10 minutes. Chop coarsely.
- Pour several cups of water into the reserved broth in the saucepan; bring to a boil. Stir in vermicelli and cook until tender, about 6 minutes. Drain.
- Mix dressing, chicken, and vermicelli together in a bowl. Add artichoke hearts and toss to combine. Refrigerate until flavors combine, 2 to 6 hours. Mix in tomatoes before serving.
Nutrition Facts : Calories 373.9 calories, Carbohydrate 39.7 g, Cholesterol 39.2 mg, Fat 14.7 g, Fiber 3.5 g, Protein 22 g, SaturatedFat 2.3 g, Sodium 898.3 mg, Sugar 4.9 g
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
ZESTY COLD CHICKEN PASTA SALAD
A quick, easy, tasty, and colorful chicken pasta salad that looks as great as it tastes. Serve at room temperature or cool for at least 1 hour.
Provided by Krysie
Categories Salad 100+ Pasta Salad Recipes Tomato Pasta Salad Recipes
Time 23m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and rinse with cold water.
- Mix mayonnaise, lemon pepper seasoning, and dried mustard together in a large bowl. Mix in cherry tomatoes, peas, and chicken. Fold in rotini. Sprinkle paprika over salad before serving.
Nutrition Facts : Calories 446.7 calories, Carbohydrate 69.3 g, Cholesterol 44 mg, Fat 7.3 g, Fiber 6.3 g, Protein 27.4 g, SaturatedFat 1.8 g, Sodium 1102.4 mg, Sugar 12.8 g
COLD THAI NOODLE SALAD
This is an easy crowd pleaser. I have been making it for years. This is my first attempt to write it down (I may come back and make some edits to the "dressing". I have always just kind of mixed things together. I have found that using some authentic ingredients does make it stand out. Fish Sauce and sriracha hot sauce are availabe in the Asian section of most supermarket today. White pepper is hit or miss. Spice stores and many ethnic grocery stores carry it. The French use it in white sauces so you get the pepper flavor, but you do not the specs. This is not an exacting recipe. If you want is spicier add more hot sauce. If not, use less. More tart add vinegar, etc. Add grilled chicken or cooked shrimp and make it a meal. Prep time is about 30 minutes. It does need to chill 2 hours before serving.
Provided by Philly Closet Cook
Categories Thai
Time 30m
Yield 12-14 serving(s)
Number Of Ingredients 17
Steps:
- Cook noodles al dente (do not overcook - mushy noodles won't work).
- Strain and rinse under cold water until cooled.
- Mix or wisk together all "dressing" ingredients (peanut butter through garlic power)until blended.
- In large bowl stir together noodles, 2/3 sauce (reserve 1/3 for later), and vegetables (reserve 1/2 chopped greens from green onion).
- Chill minimum 2 hours.
- Transfer to a bowl or platter, if you you want.
- Before serving pour reserved "dressing" over noodles.
- Sprinkle sesame seeds and reserved green onions (and cilantro if used).
Nutrition Facts : Calories 332.2, Fat 18.1, SaturatedFat 3.2, Sodium 525.8, Carbohydrate 35, Fiber 2.8, Sugar 4.4, Protein 8.9
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.
CASHEW CHICKEN PASTA SALAD
This dish is asked for everywhere I go, it is so good. Easily doubles for a large party or group. Please note that this recipe needs to be made the day before; it has to sit in the fridge overnight.
Provided by amcgilsky
Categories Salad 100+ Pasta Salad Recipes Chicken Pasta Salad Recipes
Time 8h30m
Yield 12
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and rinse with cold water.
- Mix pasta with chicken, green pepper, and green onions in a large bowl.
- Mix mayonnaise, brown sugar, vinegar, lemon juice, and salt together in a small bowl until well blended. Pour dressing over the pasta mixture and stir well to coat.
- Cover and refrigerate until flavors are combined and dressing is thickened, 8 hours to overnight. Stir in cashews just before serving, or no more than 2 hours ahead.
Nutrition Facts : Calories 546.9 calories, Carbohydrate 38 g, Cholesterol 45.5 mg, Fat 36.2 g, Fiber 1.5 g, Protein 19.4 g, SaturatedFat 6.4 g, Sodium 627.7 mg, Sugar 15.6 g
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