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

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4.5 11 11
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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

Ingredients

  • 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

Directions

  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


Reviews for Thai Pasta Side Salad

AVERAGE RATING
(11)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (2)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
sdipiazza
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."

MY REVIEW
TerryH1387
Reviewed May. 18, 2015

"Disappointed. Family did not care for it."

MY REVIEW
TexasCookie
Reviewed Jul. 30, 2014

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

MY REVIEW
dobielady
Reviewed Jun. 22, 2013

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

MY REVIEW
ladybug810
Reviewed Apr. 8, 2011

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

MY REVIEW
JaneneMarie
Reviewed Jul. 7, 2010

"Wonderful and easy to make. I also used whole wheat pasta and it added even more flavor. I would suggest serving it the same day you toss in the dressing. I made it the night before and the pasta soaked up a lot of the sauce...a little dry but still very tasty :)"

MY REVIEW
jkwhalen
Reviewed Jun. 20, 2010

"Awesome pasta salad! Always a hit when I take it to a potluck! I make it with whole wheat pasta and no one knows because the sauce is brownish due to the peanut butter. Even the kids love it!"

MY REVIEW
wkbowlby
Reviewed Feb. 19, 2010

"This salad is AWESOME! I have made it many many times and shared the recipe with many people! My bowl always comes home empty from potluck!"

MY REVIEW
wkbowlby
Reviewed Aug. 2, 2009 Edited Feb. 19, 2010

"I have made this several times and took it to church potluck once, now I'm giving the recipe to everyone....they loved it!"

MY REVIEW
sassysueRN
Reviewed Apr. 18, 2009

"We made this for Easter lunch to accomodate the vegetarians in our family and it was delicious! Leftovers kept well and I enjoyed it for lunch at work!"

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