Speedy Sesame Ginger Pasta Salad
This sesame ginger pasta salad is what I reach for when I want a meal that feels bright and filling but does not keep me in the kitchen for an hour. It leans on pantry staples, fresh vegetables, and a creamy, tangy dressing that comes together while the pasta boils.
The dressing is the star. Peanut butter, soy sauce, rice vinegar, and a good kick of ginger and garlic meld into a sauce that coats every strand of spaghetti. Toss in crunchy veggies and some shredded chicken or edamame, and you have a complete meal that tastes even better the next day.
Why This Pasta Salad Works
The texture is what I keep coming back to. Cold spaghetti has a lovely springy bite, and the shredded carrots and bell pepper add a fresh crunch that stands up to the creamy dressing.
The peanut butter does double duty. It makes the dressing silky enough to cling to the noodles without being heavy, and it rounds out the sharpness of the vinegar and soy sauce.
Ingredients
- 8 oz spaghetti: any long pasta works, but spaghetti holds the dressing well
- 1 cup shredded carrots: use a box grater or buy pre-shredded
- 1 red bell pepper: thinly sliced into strips
- 1 cup shelled edamame: thawed if frozen
- 3 scallions: sliced, white and green parts
- Small handful cilantro: roughly chopped
- 1 cup shredded cooked chicken: optional, use rotisserie or leftover chicken
- 3 tbsp creamy peanut butter: the creamy kind, not natural with oil separation
- 3 tbsp soy sauce: low-sodium works fine
- 2 tbsp rice vinegar: unseasoned, for clean tang
- 1 tbsp sesame oil: toasted sesame oil for depth
- 1 tbsp honey: a mild honey like clover
- 1 tsp grated fresh ginger: peeled and finely grated
- 1 small garlic clove: minced
- Sesame seeds: for garnish, toasted if you have the time
Variations and Substitutions
- Make it vegetarian: skip the chicken and double the edamame, or add cubed tofu.
- Swap the nut butter: almond butter or sunflower seed butter each bring their own savory note.
- Gluten-free: use brown rice spaghetti and tamari instead of soy sauce.
- Extra heat: whisk a pinch of red pepper flakes or a spoonful of sriracha into the dressing.
- Different vegetables: thinly sliced snap peas, julienned cucumber, or shredded purple cabbage all work.
For a simpler cold noodle bowl, take a look at my Cold Peanut Noodle Bowl.
How to Make Speedy Sesame Ginger Pasta Salad
Step 1: Boil the Pasta
Set a large pot of salted water over high heat and bring it to a boil. Add the 8 oz spaghetti and cook until al dente, about 8 to 10 minutes. Drain the pasta, then rinse it under cold running water until it is no longer warm. Shake off extra water and set the colander in the sink to finish draining while you make the dressing.
Step 2: Whisk the Dressing
In a small bowl, combine the 3 tbsp peanut butter, 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp sesame oil, 1 tbsp honey, 1 tsp grated ginger, and the minced garlic clove. Whisk until the mixture is smooth and no streaks of peanut butter remain, about 30 seconds. If it looks too thick, whisk in 1 or 2 teaspoons of warm water until it is pourable.
Step 3: Toss and Serve
In a large serving bowl, add the cooled spaghetti, the shredded carrots, sliced bell pepper, edamame, scallions, and chopped cilantro. If you are using the shredded chicken, add it now. Pour the dressing over the top and toss everything together until the noodles are evenly coated, about 1 minute of gentle turning. Scatter sesame seeds over the top and serve right away, or let it sit for 10 minutes so the flavors meld.
A Few Tips Before You Start
- Rinse the pasta under cold water as soon as it is drained. This stops the cooking, washes away excess starch, and helps the dressing coat the noodles without turning gummy.
- Toasted sesame seeds add a nutty depth that raw seeds cannot match. Toast them in a dry skillet over medium heat for about 2 minutes, shaking the pan often, until they turn golden.
- Do not overdress the salad. You want every noodle to carry flavor, but you still want to taste the vegetables. Start with three quarters of the dressing, toss well, then add more if needed.
Scale the dressing for a larger batch:
| Batch | Peanut Butter | Soy Sauce | Rice Vinegar | Sesame Oil | Honey |
|---|---|---|---|---|---|
| Single (serves 4) | 3 tbsp | 3 tbsp | 2 tbsp | 1 tbsp | 1 tbsp |
| Double (serves 8) | 6 tbsp | 6 tbsp | 4 tbsp | 2 tbsp | 2 tbsp |
| Triple (serves 12) | 9 tbsp | 9 tbsp | 6 tbsp | 3 tbsp | 3 tbsp |
Storing Leftovers
- Refrigerate: store in an airtight container for up to 4 days. The flavor deepens as it sits, so it is a great make-ahead lunch.
- Serve cold: no need to reheat. Let it sit on the counter for 10 minutes before eating so the dressing loosens up slightly.
Frequently Asked Questions
Can I skip the peanut butter?
Yes, but you will need another thickener like tahini or full-fat Greek yogurt to keep the dressing creamy and clingy.
What if I do not have rice vinegar?
Cider vinegar or white wine vinegar can stand in. The flavor will be a touch different, but still tangy.
Can I make this spicy?
Absolutely. Stir a pinch of red pepper flakes or a drizzle of sriracha into the dressing before you toss.
Speedy Sesame Ginger Pasta Salad Recipe
Ingredients
Method
- Boil the spaghetti in salted water until al dente, about 8 to 10 minutes. Drain and rinse under cold water until cool.
- In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, sesame oil, honey, ginger, and garlic until smooth, about 30 seconds.
- In a large bowl, toss the spaghetti with the carrots, bell pepper, edamame, scallions, cilantro, and chicken if using. Pour the dressing over and toss until evenly coated, about 1 minute. Garnish with sesame seeds and serve.
