I adore this recipe because it’s fast, vibrant, and adaptable. The creamy peanut dressing coats each noodle beautifully, while the crisp vegetables add freshness and crunch. I can make it in just 15 minutes, and it keeps well in the fridge, so it’s perfect for meal prep. I also like that it’s vegetarian, wholesome, and can easily be adjusted to suit different spice levels or dietary preferences.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
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 halal substitute ingredient 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
Directions
I cook the pasta according to the packet instructions, then drain and rinse it under cold water to stop the cooking process. I drizzle it with sesame oil and toss it using tongs so the noodles don’t stick together.
In a bowl, I combine all the peanut dressing ingredients except the water and whisk until smooth. Alternatively, I sometimes shake them together in a jar. Then, I add 2–3 tablespoons of water until the dressing reaches a creamy, pourable consistency.
In a large bowl, I combine the cooled pasta, carrot, cabbage, coriander, and spring onion. I pour in about one-third of the dressing and toss until everything is evenly coated.
I divide the salad among serving bowls, drizzle with the remaining dressing, and top with crushed peanuts, sesame seeds, and a squeeze of lime. If I want a little extra kick, I add a touch of chilli oil.
Servings and Timing
This recipe makes 4 servings. The total preparation time is just 15 minutes — 10 minutes to prep and 5 minutes to cook. It’s perfect for quick lunches, weeknight dinners, or make-ahead meals for picnics and gatherings.
Variations
I love switching up the vegetables depending on what I have in the fridge — red bell pepper, cucumber, snow peas, or even baby spinach work beautifully. For extra protein, I sometimes add grilled tofu or shredded chicken. To make it vegan, I simply replace the honey with maple syrup. If I want a spicier version, I stir in a little sriracha or chilli paste to the dressing.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 2 days. The salad softens slightly as it sits, but the flavors deepen and become even more delicious. If I’m making it ahead, I keep the dressing separate and toss it through just before serving. This salad is meant to be enjoyed cold, so there’s no need to reheat it.
FAQs
Can I use another type of pasta?
Yes, I sometimes use spaghetti, soba noodles, or rice noodles — all work beautifully with this dressing.
Is this salad vegan?
It can be! I just use maple syrup or agave instead of honey for a vegan-friendly version.
How do I make it gluten-free?
I use gluten-free pasta and tamari instead of soy sauce.
Can I make it spicy?
Definitely — I drizzle it with chilli oil or mix a bit of sriracha into the dressing.
How long does it last in the fridge?
It lasts up to 2 days once fully dressed, or up to 3 days if I store the dressing separately.
Can I add protein?
Yes, grilled chicken, shrimp, tofu, or edamame all pair perfectly with this salad.
Can I use smooth peanut butter?
Yes, I can use smooth peanut butter if I prefer a silkier dressing.
What can I use instead of vinegar?
I can use a halal-friendly acidic ingredient that still adds brightness and balance to the dish.
Can I make the dressing ahead of time?
Absolutely — it keeps in the fridge for up to 5 days. I just stir or shake it before using.
What’s the best way to serve this salad?
I love serving it chilled with extra lime wedges and a sprinkle of sesame seeds for freshness and crunch.
Conclusion
I love how this Cold Sesame Peanut Pasta Salad brings together creamy, nutty, and tangy flavors in one vibrant bowl. It’s refreshing, colorful, and so easy to make, yet tastes like something from a café. Whether I’m serving it as a light meal, side dish, or picnic favorite, it always feels satisfying, healthy, and full of life.
This Cold Sesame Peanut Pasta Salad is a quick, refreshing, and flavor-packed dish featuring tender noodles, crisp vegetables, and a creamy peanut-sesame dressing. It’s perfectly balanced with savory, nutty, and tangy notes — ideal for warm days, easy lunches, or make-ahead meals.
Ingredients
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 halal substitute ingredient
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
Instructions
Cook the pasta according to packet instructions. Drain and rinse under cold water to stop the cooking process. Drizzle with sesame oil and toss to prevent sticking.
In a bowl, whisk together all the peanut dressing ingredients except the water. Gradually add 2–3 tablespoons of water until the dressing reaches a creamy, pourable consistency.
In a large bowl, combine cooled pasta, edamame, carrot, cabbage, coriander, and spring onions. Add about one-third of the dressing and toss until evenly coated.
Divide the salad among serving bowls. Drizzle with remaining dressing and top with crushed peanuts, sesame seeds, and a squeeze of lime.
For extra heat, drizzle with chilli oil before serving.
Notes
Use gluten-free pasta and tamari for a gluten-free version.
Swap honey for maple syrup or agave to make it vegan.
Add protein such as grilled tofu, chicken, or shrimp for a heartier meal.
Substitute the halal ingredient with a vinegar alternative for tang.
Store leftovers in an airtight container for up to 2 days; toss with extra dressing before serving.
