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Thai Beef Pasta Salad

 Thai Beef Pasta Salad
A local restaurant served this unique salad, and we loved it so much that we created our own version. It's a great way to use up leftover beef. —Alma Winberry, Great Falls, Montana
6 ServingsPrep/Total Time: 30 min.


  • 8 ounces uncooked spaghetti
  • 1/2 cup rice vinegar
  • 1/3 cup peanut oil or canola oil
  • 2 tablespoons lime or lemon juice
  • 1 tablespoon sugar
  • 1-1/2 teaspoons minced fresh gingerroot
  • 1-1/2 teaspoons hot pepper sauce
  • 1-1/2 teaspoons soy sauce
  • 1 teaspoon salt
  • 1 garlic clove, minced
  • 1/2 teaspoon crushed red pepper flakes
  • SALAD:
  • 1 package (5 ounces) spring mix salad greens
  • 1 small sweet red pepper, thinly sliced
  • 4 green onions, chopped
  • 1 pound deli roast beef, cut into strips
  • 2 tablespoons chopped salted peanuts, optional


  • Cook spaghetti according to package directions. Meanwhile, in a small
  • bowl, whisk the dressing ingredients.
  • Drain spaghetti and rinse in cold water; toss with 1/2 cup dressing.
  • Place in a large serving dish.

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Thai Beef Pasta Salad (continued)

Directions (continued)

  • In a large bowl, combine the salad greens, red pepper and onions.
  • Drizzle with remaining dressing; toss to coat. Arrange lettuce
  • mixture over spaghetti. Top with roast beef; sprinkle with peanuts
  • if desired.
  • Yield: 6 servings.
Nutritional Facts: 1 serving (calculated without peanuts) equals 365 calories, 16 g fat (2 g saturated fat), 42 mg cholesterol, 909 mg sodium, 36 g carbohydrate, 2 g fiber, 21 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.