Cold Sesame Peanut Pasta Salad

A quick and satisfying pasta salad that’s perfect for make-ahead meals!

I can’t begin to tell you how satisfying it is having a big container of this salad in the fridge, ready for quick lunches. This Cold Sesame Peanut Pasta Salad is the perfect meal to prep ahead, ready for when you need it.

This vibrant and nutritious salad is made with angel hair pasta, edamame beans (fresh soy beans), shredded purple cabbage and julienned carrot, which are all topped with the most glorious sauce made from peanut butter, honey, garlic, ginger and soy sauce.

I choose to add hearty vegetables that last well in the fridge and opt for angel hair pasta which, although might sound like an odd choice, works so well in this recipe. Angel hair pasta cooks quickly and texturally is a dream with the crunchy vegetables and the creamy peanut dressing. The extra squeeze of lime and crushed peanuts at the end are non-negotiable and, although the edamame and peanut butter help to pack a protein punch, this salad can be topped with just about anything (think leftover roasted or poached chicken, hard-boiled eggs, tofu or tuna).

I’ve been eating this on repeat at my place and it’s so nice to have something that is simple to prepare, yet that I feel good about eating. It’s quickly become a big part of my prep for the week. I can’t wait for you to try it.

What other vegetables can I add to this recipe?

This recipe works well with any hearty raw salad veggies – wombok cabbage, finely shredded kale, red capsicum (bell pepper) or finely chopped broccoli are great options. You can also add other vegetables at time of serving, such as sliced cucumber, bean sprouts, lettuce, baby spinach or avocado.

What else can I serve with this salad?

This salad is a great side to almost anything, try it with leftover poached chicken, roasted chicken, tofu, hard-boiled eggs, canned tuna, honey soy glazed salmon or bang bang chicken.

Can I use a different pasta?

Absolutely! While angel hair pasta works beautifully here, you can swap it for spaghetti, soba noodles, egg noodles or even rice noodles if that’s what you have on hand.

Watch how to make Cold Sesame Peanut Pasta Salad

What are some other savoury recipes with peanut flavours?

If you are a fan of peanut flavours in savoury dishes, I think you’ll love:

Peanut Chicken Satay
Chicken Satay Skewers
Slow-cooker Chicken Satay
Red Curry Peanut Noodles
Chicken Salad with Creamy Peanut Dressing

Cold Sesame Peanut Pasta Salad

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5 from 3 reviews

Quick, fresh and creamy, this Cold Sesame Peanut Pasta Salad is loaded with crunchy, colourful vegetables and topped with crushed peanuts and a tangy squeeze of lime.

• Total Time: 15 minutes
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

• 300 g (10½ oz) angel hair pasta
• 1 tbsp sesame oil
• 1 cup (140 g) edamame beans, thawed if frozen
• 1 carrot, grated or julienned
• 2 cups (150 g) shredded purple cabbage
• 1 cup (30 g) coriander (cilantro) leaves
• 2 spring onions (scallions), finely chopped
• Chilli oil, to drizzle (optional)

PEANUT DRESSING

• ⅓ cup (80 ml) tamari or all-purpose soy sauce
• ½ cup (125 g) crunchy peanut butter
• 3 tbsp rice wine vinegar
• 2 tbsp honey or brown sugar
• 1 tbsp sesame oil
• 1 tsp freshly grated garlic
• 1 tsp freshly grated ginger
• 2–3 tbsp water

TO SERVE

• ¼ cup (40 g) crushed peanuts
• 2 tbsp white sesame seeds
• 1 lime, cut into wedges

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Instructions

1. Cook the pasta according to the packet instructions. Drain, then rinse under cold water to stop the cooking process. Drizzle with 1 tablespoon of sesame oil and toss using tongs to stop the noodles sticking.
2. Add all the ingredients for the peanut dressing – except the water – to a bowl and whisk until smooth. Or, place in a jar, put the lid on and shake until combined. Add 2–3 tablespoons of water until the dressing is thin enough to drizzle. The water will also help to lighten the dressing and make it more creamy.
3. Add the pasta to a large bowl. Add the carrot, cabbage, coriander, spring onion and one-third of the peanut dressing to the bowl. Toss well until everything is evenly combined and coated in dressing.
4. Serve among bowls and drizzle with the remaining dressing. Top with crushed peanuts, white sesame seeds and serve with a squeeze of lime.

Equipment

Large Wooden Spoon

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Tongs

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Notes

Make ahead

Cook the pasta, prepare the dressing and chop the vegetables up to 3 days in advance. Add one-third of the dressing to the salad as per the recipe. Store the remaining dressing in a separate airtight container. Drizzle the salad with extra dressing when serving.

Leftovers

Store the dressed salad in an airtight container in the fridge for up to 2 days (once the salad is completely dressed, the vegetables soften more quickly). If preparing this meal to enjoy ahead of time, see the Make Ahead instructions above. Not suitable to freeze.

• Author: Nicole
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Category: Vegetarian, Quick and Easy
• Method: Toss and Chill
• Cuisine: Asian-inspired