Meet your new go-to summer dish: Cold Sesame Peanut Pasta Salad. This bright, flavor-packed salad is impossibly creamy, crisp, and satisfying—just the kind of meal you crave on a warm day, or for a lightning-quick weeknight dinner. With crunchy veggies, slurp-worthy noodles, and a rich peanut-sesame sauce, it’s the easiest way to turn any day into a picnic.
Why You’ll Love This Recipe
- Super Fast: From the first water bubble to your first bite, Cold Sesame Peanut Pasta Salad is ready in just 15 minutes—perfect for busy evenings or lazy lunches.
- Creamy, Crunchy Texture: The combo of silky peanut dressing, tender noodles, and crisp veggies keeps every forkful fun and satisfying.
- Naturally Vegetarian & Easily Adaptable: This recipe suits nearly every eater and can go vegan or gluten-free with a few easy swaps, so everyone can enjoy.
- Big, Bold Flavors: The nutty, tangy, slightly sweet sauce is crave-worthy and totally addicting—don’t be surprised if this pasta salad disappears quicker than you expected!
Ingredients You’ll Need
You only need a handful of fresh, everyday ingredients to pull together this Cold Sesame Peanut Pasta Salad. Each one is chosen for flavor, crunch, and that rainbow pop of color that makes every bowl as pretty as it is delicious!
- Angel hair pasta: Its delicate strands soak up the peanut sauce beautifully, making every bite slurp-worthy. (Feel free to swap with spaghetti or rice noodles if needed.)
- Sesame oil: Adds bold, toasty aroma and ensures the noodles don’t stick after rinsing.
- Edamame beans: Tender and protein-rich, these green gems add a lovely pop and keep the salad filling.
- Carrot: Grated or julienned, carrot brings color, crunch, and a touch of natural sweetness.
- Purple cabbage: For eye-catching color and crispness, plus extra nutrition!
- Coriander (cilantro) leaves: Adds fragrance and herbal freshness—skip if you’re not a fan.
- Spring onions (scallions): For a mild onion bite and more vibrant green.
- Chilli oil (optional): Gives a beautiful kick and complexity; drizzle just before serving for some heat.
- Tamari or all-purpose soy sauce: The salty, umami base of your peanut dressing—use tamari for gluten-free.
- Crunchy peanut butter: Brings the rich nutty flavor and a lovely rustic texture to the dressing.
- Rice wine vinegar: Brings balance and brightness—don’t skip it!
- Honey or brown sugar: Just a touch of sweetness to round everything out.
- Freshly grated garlic & ginger: These two build layers of zingy, aromatic flavor in the sauce.
- Water: Loosens the dressing to the perfect creamy drizzle-able consistency.
- Crushed peanuts & sesame seeds: The final crunchy topping that makes everything sing.
- Lime wedges: For that irresistible bright, acidic finish just before serving.
Variations
One of the best things about Cold Sesame Peanut Pasta Salad is how effortless it is to make your own. Don’t hesitate to swap in veggies, use different noodles, or add proteins—there’s no wrong turn here, just a new spin on an old favorite.
- Vegan version: Swap honey for maple syrup or brown sugar to make the dish fully plant-based without losing a hint of sweetness or flavor.
- Gluten-free twist: Use gluten-free tamari and swap the angel hair pasta for rice noodles or 100% buckwheat soba.
- Add protein: Try shredded rotisserie chicken, tofu cubes, or pan-seared shrimp for a heartier meal.
- Switch up the veggies: Don’t have purple cabbage or carrots? Sliced bell peppers, snap peas, or even cucumbers are all fantastic in this salad.
- Make it spicy: Fold in a spoonful of chili-garlic paste or fresh red chili for an extra pop of heat.
How to Make Cold Sesame Peanut Pasta Salad
Step 1: Cook and Chill the Pasta
Bring a large pot of salted water to a boil and cook the angel hair pasta according to the packet instructions—usually just 2 or 3 minutes. As soon as the noodles are just tender, drain and immediately rinse them under cold water to stop the cooking. Drizzle with sesame oil and toss gently; this keeps the strands separate and infuses them with nutty fragrance.
Step 2: Whisk Up the Creamy Peanut Dressing
Combine the soy sauce (or tamari), crunchy peanut butter, rice wine vinegar, honey or brown sugar, sesame oil, fresh garlic, and ginger in a bowl. Whisk until smooth and creamy—you can also use a jar and shake like crazy (kids love this job!). If the dressing is too thick, add 2–3 tablespoons of water, one spoon at a time, until it drizzles easily. The water lightens the dressing so it hugs every noodle!
Step 3: Toss Everything Together
In your largest mixing bowl, combine the cold pasta, edamame beans, carrots, shredded cabbage, coriander, and spring onions. Pour over about one-third of the peanut dressing, then toss well so every component gets a glossy coat—don’t be shy with the tongs!
Step 4: Serve and Finish with Toppings
Divide your Cold Sesame Peanut Pasta Salad among serving bowls. Drizzle with the remaining peanut dressing, then scatter over lots of crushed peanuts, sesame seeds, and a few lime wedges for squeezing. Add a drizzle of chili oil if you like things spicy—it’s the perfect final touch.
Pro Tips for Making Cold Sesame Peanut Pasta Salad
- Noodle Chilling Shortcut: Transfer drained pasta immediately into a bowl of ice water—this locks in chewiness and keeps noodles from getting mushy in the salad.
- Extra-Creamy Dressing: For the silkiest, most luxurious sauce, use hot water for thinning—the heat helps smooth out the peanut butter perfectly.
- Veggie Prep in Advance: Shred or julienne your vegetables up to 2 days ahead and store them in airtight containers—assembly will take less than 5 minutes when cravings strike.
- Sauce Separation Insurance: If making ahead, reserve some dressing to drizzle just before serving—this keeps everything fresh and vibrant without soggy veggies.
How to Serve Cold Sesame Peanut Pasta Salad
Garnishes
Don’t skimp on the toppings! Crushed peanuts and white sesame seeds add tons of crunch, while fresh coriander and a little spring onion give each bowl a burst of color. A squeeze of lime just before eating brings everything into juicy, zippy harmony—and if you love heat, a streak of chili oil makes it sing.
Side Dishes
This Cold Sesame Peanut Pasta Salad is hearty enough to shine on its own, but also loves a good sidekick. Pair it with crisp lettuce wraps, grilled chicken skewers, air-fried tofu, or a platter of juicy, in-season fruit for a picnic or potluck spread.
Creative Ways to Present
Pile the salad in a big, shallow bowl with garnishes in generous heaps for a gorgeous, shareable feast. Or try plating individual noodle nests in small bowls for a dinner party starter. For picnics, pack salad jars layered with veggies and noodles, with dressing on the side—fun, portable, and totally Instagrammable!
Make Ahead and Storage
Storing Leftovers
Once the salad is fully dressed, cover and refrigerate for up to 2 days. The veggies will soften the longer they marinate, so for the crispest texture, try to store everything separately and combine just before serving. It’s also perfect for meal prepping lunchboxes!
Freezing
Sadly, this Cold Sesame Peanut Pasta Salad isn’t a great candidate for freezing. The veggies lose their crunch and the noodles change texture. But since it takes just minutes to make fresh, you won’t miss having it ready in the freezer!
Reheating
No reheating needed—this pasta salad is meant to be enjoyed cold, straight from the fridge. If it’s been sitting awhile, toss with a touch of fresh lime or a drizzle of water to revive the sauce and perk up the flavors before serving again.
FAQs
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Can I use a different type of pasta for Cold Sesame Peanut Pasta Salad?
Absolutely! While angel hair pasta is deliciously light and absorbent, you can use spaghetti, soba noodles, or even rice noodles for a gluten-free alternative. Just be sure to cook them until just tender and rinse with cold water before tossing with the sauce.
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Is there a way to make this salad nut-free?
Yes! For a nut-free version, swap the peanut butter and crushed peanuts for sunflower seed butter and toasted sunflower seeds. The result is just as creamy and satisfying but completely safe for those with nut allergies.
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How far in advance can I prepare Cold Sesame Peanut Pasta Salad?
You can prep the noodles, veggies, and dressing up to 3 days ahead—just keep them in separate containers in the fridge. Toss everything with the dressing right before serving, or within a few hours, for maximum crunch and freshness.
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What can I use instead of coriander (cilantro)?
If you’re not a coriander fan, swap in fresh basil, Thai basil, or extra spring onion. The salad will still taste wonderfully bright and herbal without cilantro!
Final Thoughts
I truly hope you give this Cold Sesame Peanut Pasta Salad a try—there’s something so joyful about those creamy noodles mingling with crisp veggies and zesty dressing. It’s fuss-free, endlessly riffable, and sure to become a staple in your warm-weather recipe rotation. Happy slurping!
Print
Cold Sesame Peanut Pasta Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Mixing, Boiling
- Cuisine: Asian
- Diet: Vegetarian
Description
This Cold Sesame Peanut Pasta Salad is a refreshing and flavorful dish that is perfect for a light lunch or dinner. The combination of angel hair pasta, crunchy vegetables, and a creamy peanut dressing creates a satisfying meal that is both delicious and nutritious.
Ingredients
Pasta:
- 300 g (10 1/2 oz) angel hair pasta
- 1 tbsp sesame oil
Peanut Dressing:
- 1/3 cup (80 ml) tamari or all-purpose soy sauce
- 1/2 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:
- 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)
- 1/4 cup (40 g) crushed peanuts
- 2 tbsp white sesame seeds
- 1 lime, cut into wedges
Instructions
- Cook the pasta: Cook the pasta according to the packet instructions. Drain, rinse under cold water, and toss with sesame oil.
- Prepare the dressing: Whisk together tamari, peanut butter, rice wine vinegar, honey, sesame oil, garlic, and ginger. Thin with water.
- Combine ingredients: In a large bowl, mix pasta, carrot, cabbage, coriander, spring onion, and a portion of the dressing.
- Serve: Divide into bowls, drizzle with remaining dressing, top with peanuts and sesame seeds, and serve with lime wedges.
Notes
- Make ahead: Prepare components up to 3 days in advance. Add dressing as needed.
- Leftovers: Store dressed salad in the fridge for up to 2 days. Do not freeze.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 8g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3.5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 7g
- Protein: 15g
- Cholesterol: 0mg
