Thai Pasta Side Salad Recipe
Thai Pasta Side Salad Recipe photo by Taste of Home

Thai Pasta Side Salad Recipe

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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
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:10 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 10 servings


  • 2 cups uncooked bow tie pasta
  • 4 cups chopped red cabbage
  • 1 medium green pepper, chopped
  • 1 medium sweet red pepper, chopped
  • 4 green onions, thinly sliced
  • 1/4 cup rice vinegar
  • 1/4 cup reduced-fat creamy peanut butter
  • 4-1/2 teaspoons reduced-sodium soy sauce
  • 1 tablespoon honey
  • 1-1/2 teaspoons olive oil
  • 1/2 cup dry roasted peanuts

Nutritional Facts

3/4 cup: 161 calories, 7g fat (1g saturated fat), 0mg cholesterol, 194mg sodium, 21g carbohydrate (5g sugars, 3g fiber), 6g protein Diabetic Exchanges:1-1/2 starch, 1 fat


  1. 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.
  2. Drain pasta and rinse in cold water; add to cabbage mixture. Pour dressing over salad; toss to coat. Just before serving, sprinkle with peanuts. Yield: 10 servings.
Originally published as Thai Pasta Side Salad in Healthy Cooking April/May 2009, p49

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Reviewed Jun. 11, 2016

"I had to downsize to two servings. This was different and delicious. I mixed the salad ingredients and refrigerated until ready to add the dressing. I let it sit at room temp for about 1 hour before serving....very good...will make again."

Reviewed May. 18, 2015

"Disappointed. Family did not care for it."

Reviewed Jul. 30, 2014

"Delicious and easy to prepare. Wonderful accompaniment to baked chicken."

Reviewed Jun. 22, 2013

"Be sure to use "seasoned rice vinegar". I used first..then added seasoned instead..luckily it came out good."

Reviewed Apr. 8, 2011

"This recipe is out of this word fantastic!!"

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