A vibrant and refreshing Thai-inspired pasta salad loaded with colorful vegetables, shrimp, and a creamy peanut dressing, perfect for a light meal or side dish.
Ingredients
8 ounces pasta
2 cups cabbage
1 cup carrots
1 cup bell peppers
1/2 cup cilantro
1/2 cup green onions
1 pound shrimp
3 tablespoons peanut butter
2 tablespoons tahini
2 tablespoons rice wine vinegar
2 tablespoons sweet chili sauce
1 tablespoon soy sauce
1 teaspoon sesame oil
1 teaspoon brown sugar
1/2 teaspoon garlic powder
to taste none salt
to taste none pepper
1/4 cup peanuts
1 tablespoon black sesame seeds
Method
Begin by bringing a large pot of salted water to a rolling boil. Once boiling, break the pasta into smaller pieces and add them to the pot. Cook for 8 to 10 minutes until al dente, then drain the pasta thoroughly.
In a spacious mixing bowl, toss the drained pasta with shredded cabbage, thinly sliced carrots, and an assortment of vibrant bell peppers (green, red, and yellow). Stir in half of the chopped cilantro and half of the sliced green onions, followed by the cooked shrimp.
In a small bowl, whisk together peanut butter, tahini, rice wine vinegar, and sweet chili sauce to create a delicious dressing. To enhance the flavor, mix in soy sauce, sesame oil, brown sugar, garlic powder, and a pinch of salt and pepper.
About ten minutes before serving, drizzle the dressing over the pasta and vegetable mixture, tossing everything until it is evenly coated.
Garnish the salad with the remaining cilantro, extra green onions, a handful of crushed peanuts, and a sprinkle of black sesame seeds for added crunch.
