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Thai Pasta Salad

Thai Pasta Salad

Course: Salads & Sides


  • 1 lb brown rice, spelt, or kamut pasta
  • 1/2 cup sesame oil
  • 1/4 cup olive oil
  • 2 tsp red pepper flakes
  • 6 tbsp honey
  • 5 tbsp tamari (natural wheat-free soy sauce)
  • Fresh ginger, grated (to taste)
  • Salt and pepper (to taste)
  • 1/4 cup green onions
  • 1 carrot, julienned
  • 1/4 cup snowpeas
  • 1/2 cup other vegetables (e.g. red peppers, broccoli or baby bok choy)
  • 1/2 cup fresh cilantro or parsley
  • 2 tbsp sesame seeds
  • 1/2 cup cashews, chopped


  • Cook pasta al dente, rinsing well. Mix together the first seven ingredients and let marinate overnight or 3-4 hours in the fridge.
  • The next day add the remaining seven ingredients.
  • Refrigerate until ready to serve. Add cooked shrimp or chicken for more protein if desired. Great for pot lucks or family functions.


Recipe adapted from Lee Royer
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