Thai Pasta Salad
This vibrant Thai pasta salad balances bold, umami-rich flavors with bright, herbal freshness. Tender pasta meets crisp-tender broccoli and bell peppers, tossed in a punchy dressing of fish sauce, hoisin, lemon juice, and chili sauce, then brightened with garlic, cilantro, and red onion. The result is a harmonious blend of salty, sweet, tangy, and spicy notes that linger with every bite. Perfect for warm days or potlucks, it’s a refreshing twist on classic pasta salad that’s as satisfying as it is colorful.
Ingredients
- broccoli2.0 cups
- chili sauce1.0 teaspoon
- cilantro leaves0.5 cup
- fish sauce1.0 tablespoon
- garlic2.0 cloves
- hoisin sauce2.0 tablespoons
- lemon juice2.0 tablespoons
- olive oil2.0 tablespoons
- onions1.0 cup
- peppers1.0 cup
- salt and pepper2.0 servings
- soy sauce2.0 tablespoons
- spaghetti6.0 ounces
Nutrition
Directions
- 1
Cook the spaghetti according to package directions until al dente, then drain and rinse under cold water to stop cooking.
- 2
Slice the onions and peppers into thin strips, and cut the broccoli into small florets.
- 3
Mince the garlic cloves and chop the cilantro leaves.
- 4
In a small bowl, whisk together the olive oil, soy sauce, hoisin sauce, fish sauce, lemon juice, and chili sauce to make the dressing.
- 5
Heat a large skillet over medium-high heat and add a drizzle of olive oil. Sauté the onions, peppers, and broccoli for 3-4 minutes until crisp-tender.
- 6
Add the minced garlic to the skillet and cook for 30 seconds until fragrant.
- 7
In a large mixing bowl, combine the cooked spaghetti, sautéed vegetables, and chopped cilantro. Pour the dressing over the top and toss well to coat.
- 8
Season with salt and pepper to taste. Serve immediately or refrigerate for 30 minutes to allow flavors to meld.
🍽️ Join DishIndex for free
Save recipes, create collections and access Cook Mode.
Reviews
(0)No reviews yet. Be the first to rate this recipe!