Cold Peanut Pasta Salad

This pasta salad week continues with this delicious vegetable packed pasta salad.

Cold Peanut Noodle Salad

Recipe by Ellen


Prep time


Cooking time






  • 8 oz spaghetti noodles

  • 1/2 cup crunchy peanut butter

  • 1/4 cup soy sauce

  • 3 TBSP lime juice

  • 2 TBSP honey

  • 2 TBSP sesame oil

  • 2 TBSP Sambal Oelek (for spicy version, otherwise cut down to 2 tsp)

  • 2 garlic cloves, pressed

  • 1 TBSP water, optional

  • 3/4 inch piece of ginger, grated (optional)

  • 2 bell peppers, thinly sliced

  • 1 cup julienned carrots

  • 1 English cucumber, peeled, seeded and thinly sliced

  • bunch of green onions, sliced

  • 1/2 bunch cilantro, chopped

  • 1 jalapeno, thinly sliced

  • 1/3 cup peanuts, chopped


  • Bring a pot of salted water to a boil. Add noodles and cook until al dente, usually around 8 minutes but check the package for instructions. Make sure not to overcook the noodles. Drain, rinse with cold water to stop the cooking process and drain again.
  • Whisk all of the dressing ingredients together until well emulsified: peanut butter, soy sauce, lime juice, honey, sesame oil, Sambal Oelek, garlic and water. I almost never use ginger for this recipe, but if you like, add it to the dressing now.
  • Combine all of the ingredients, including the drained noodles. Pour the dressing over and toss until well-combined. Serve garnished with peanuts.


  • I also added seared shitake mushrooms (sear in some oil on high heat for 5-7 minutes.) Feel free to add edamame to this meal.

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