Print

Thai Chicken Pasta Salad Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 38 reviews

This Thai Chicken Pasta Salad combines tender bowtie pasta with shredded chicken and fresh vegetables such as cucumber, carrots, red cabbage, and bell pepper. Tossed in a creamy, tangy peanut dressing with lime, soy sauce, and a kick of chili garlic sauce, this vibrant salad is a perfect balance of sweet, spicy, and savory flavors. It’s quick to prepare, making it an ideal light meal or side dish for warm days.

Ingredients

Salad

  • 12 ounces bowtie pasta
  • 2 heaping cups shredded cooked chicken
  • 1 cup English cucumber, thinly sliced
  • 1 cup shredded carrots
  • 1 cup shredded red cabbage
  • 1 red bell pepper, thinly sliced
  • 1/4 cup chopped cilantro
  • 1/4 cup sliced green onions

Dressing

  • 1/2 cup creamy peanut butter
  • 2 tablespoons low sodium soy sauce
  • 1/4 cup lime juice
  • 2 tablespoons honey
  • 2 to 4 teaspoons chili garlic sauce (adjust to taste)
  • 1 teaspoon grated fresh ginger (or refrigerated paste)
  • 4 teaspoons sesame oil
  • 2 to 4 tablespoons hot water (as needed to thin dressing)

Garnish

  • Chopped salted peanuts
  • Lime wedges

Instructions

  1. Cook the pasta: Bring a large pot of generously salted water to a boil. Cook the bowtie pasta according to the package directions until al dente, then drain and rinse under cold water to cool. Let the pasta drain thoroughly to prevent sogginess in the salad.
  2. Combine salad ingredients: In a large mixing bowl, add the cooled pasta, shredded cooked chicken, thinly sliced cucumber, shredded carrots, shredded red cabbage, sliced red bell pepper, chopped cilantro, and sliced green onions. Gently toss to mix evenly.
  3. Prepare the dressing: In a small bowl or jar, whisk together creamy peanut butter, low sodium soy sauce, lime juice, honey, 2 teaspoons of chili garlic sauce (add more later if desired), grated fresh ginger, and sesame oil. Gradually add hot water, one tablespoon at a time, stirring or shaking until the dressing reaches a smooth and pourable consistency. Taste the dressing and adjust by adding more lime juice, chili garlic sauce, soy sauce, or a pinch of salt according to your preference.
  4. Toss salad with dressing: Pour the prepared peanut dressing over the pasta and vegetable mixture. Toss gently but thoroughly until all ingredients are evenly coated with the dressing.
  5. Serve and garnish: Chill the salad if desired or serve immediately. Before serving, garnish with chopped salted peanuts and lime wedges for added texture and brightness.

Notes

  • Use freshly cooked and cooled pasta to prevent clumping and sogginess.
  • Adjust chili garlic sauce amount based on your preferred spice level.
  • If peanut allergies are a concern, consider substituting the peanut butter with sunflower seed butter or tahini.
  • This salad can be made a few hours ahead and kept chilled, but toss again before serving.
  • For a vegetarian version, omit the chicken and add tofu or chickpeas.
  • Using low sodium soy sauce helps control the saltiness of the dressing.

Find it online: https://justsosavory.com/thai-chicken-pasta-salad-recipe/