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A quick and satisfying pasta salad that’s perfect for make-ahead meals!

I can’t begin to tell you how satisfying it is having a big container of this salad in the fridge, ready for quick lunches. This Cold Sesame Peanut Pasta Salad is the perfect meal to prep ahead, ready for when you need it. I love this recipe so much that I included it in my new cookbook Simple Dinners Every Day.

Cold Sesame Peanut Pasta Salad in a bowl and a pair of chopsticks on top.
Angel hair pasta serves as the “noodles” in this cold salad featuring edamame beans, shredded cabbage and julienned carrot, all topped with a delicious peanut butter, honey, garlic, ginger and soy sauce.

This vibrant and nutritious salad is made with angel hair pasta, edamame beans (fresh soy beans), shredded purple cabbage and julienned carrot, which are all topped with the most glorious sauce made from peanut butter, honey, garlic, ginger and soy sauce.

I choose to add hearty vegetables that last well in the fridge and opt for angel hair pasta which, although might sound like an odd choice, works so well in this recipe. Angel hair pasta cooks quickly and texturally is a dream with the crunchy vegetables and the creamy peanut dressing. The extra squeeze of lime and crushed peanuts at the end are non-negotiable and, although the edamame and peanut butter help to pack a protein punch, this salad can be topped with just about anything (think leftover roasted or poached chicken, hard-boiled eggs, tofu or tuna).

I’ve been eating this on repeat at my place and it’s so nice to have something that is simple to prepare, yet that I feel good about eating. It’s quickly become a big part of my prep for the week. I can’t wait for you to try it.

Freezer-friendly Cold Sesame Peanut Pasta Salad
This cold salad is absolutely brilliant for prepping ahead and you can also store any leftover dressed salad in an airtight container in the fridge for up to 2 days.

What other vegetables can I add to this recipe?

This recipe works well with any hearty raw salad veggies – wombok cabbage, finely shredded kale, red capsicum (bell pepper) or finely chopped broccoli are great options. You can also add other vegetables at time of serving, such as sliced cucumber, bean sprouts, lettuce, baby spinach or avocado.

What else can I serve with this salad?

This salad is a great side to almost anything, try it with leftover poached chicken, roasted chicken, tofu, hard-boiled eggs, canned tuna, honey soy glazed salmon or bang bang chicken.

Close-up of Cold Sesame Peanut Pasta Salad in a bowl
I recommend having a big batch of this vibrant, delicious and nutritious salad in the fridge, ready for quick lunches. It’s a good feeling!

Can I use a different pasta?

Absolutely! While angel hair pasta works beautifully here, you can swap it for spaghetti, soba noodles, egg noodles or even rice noodles if that’s what you have on hand.

Watch how to make Cold Sesame Peanut Pasta Salad

If you enjoyed Cold Sesame Peanut Noodles, I think you’ll love:

Peanut Chicken Satay Recipe
Creamy Coconut Peanut Noodles Recipe
Chicken Satay Skewers Recipe
Slow-cooker Chicken Satay Recipe
Chicken Salad with Creamy Peanut Dressing Recipe

Cold Sesame Peanut Pasta Salad in a bowl and a pair of chopsticks on top.

Cold Sesame Peanut Pasta Salad

Author: Nicole
5 from 5 votes
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Quick, fresh and creamy, this Cold Sesame Peanut Pasta Salad recipe is loaded with crunchy, colourful vegetables and topped with crushed peanuts and a tangy squeeze of lime.
Prep 10 minutes
Cook 5 minutes
Total 15 minutes
Servings: 4 servings

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 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
  • ¼ cup 40 g crushed peanuts
  • 2 tbsp white sesame seeds
  • 1 lime cut into wedges

Equipment

Instructions

  • Cook the pasta – Cook the pasta according to the packet instructions. Drain, then rinse under cold water to stop the cooking process. Drizzle with 1 tablespoon of sesame oil and toss using tongs to stop the noodles sticking.
  • Make the dressing – Add all the ingredients for the peanut dressing – except the water – to a bowl and whisk until smooth. Or, place in a jar, put the lid on and shake until combined. Add 2–3 tablespoons of water until the dressing is thin enough to drizzle. The water will also help to lighten the dressing and make it more creamy.
  • Assemble the salad – Add the pasta to a large bowl. Add the edamame, carrot, cabbage, coriander, spring onion and one-third of the peanut dressing to the bowl. Toss well until everything is evenly combined and coated in dressing.
  • Serve – Divide among bowls and drizzle with the remaining dressing. Top with crushed peanuts, white sesame seeds and serve with a squeeze of lime.

Disclaimer re gluten-free and dairy-free recipes

Watch how to make it

Recipe notes

Make ahead

Cook the pasta, prepare the dressing and chop the vegetables up to 3 days in advance. Add one-third of the dressing to the salad as per the recipe. Store the remaining dressing in a separate airtight container. Drizzle the salad with extra dressing when serving.

Leftovers

Store the dressed salad in an airtight container in the fridge for up to 2 days (once the salad is completely dressed, the vegetables soften more quickly). If preparing this meal to enjoy ahead of time, see the Make Ahead instructions above. Not suitable to freeze.

Tried this recipe?

Let us know how it was!
Course quick and easy, vegetarian
Cuisine Asian-inspired