I made this last year for my company potluck, and I was asked by the person who is organizing it this year to make it again.
Make-Ahead Thai Pasta Salad
Serving Size : 6-8 as a side dish (12-15 or more for a potluck where you have a lot of other food)
8 oz spaghetti, uncooked – broken in 3" pieces
4 cups assorted chopped vegetables – such as red bell pepper, sugar snap peas, mushrooms, and broccoli
3 green onions – sliced
1/2 cup peanut butter
1/4 cup soy sauce
1/4 cup rice vinegar
2 Tablespoons sesame oil
4 teaspoons brown sugar – packed
1-1/2 Tablespoons fresh ginger root – grated
2 Tablespoons hot water – or more as needed
2 cloves garlic – minced
1/2 tsp chili paste or hot sauce (sriracha) – up to 1 tsp.
1/3 cup cilantro – chopped (or 1T. dry) (I OMIT, because I despise cilantro but you could use some chopped parsley)
Cook and drain the pasta. Rinse well with cold water. Once cooled and fully drained, combine the pasta, veggies and green onion.
Carefully whisk the dressing ingredients together and pour over the pasta and veggies, toss well to coat.
Chill for up to 24 hours before serving.
NOTES : LLW Notes: This recipe has the dressing ingredients doubled, as the original one didn’t seem to have enough to fully coat the pasta and veggies (quantities already adjusted to double amounts in the recipe above so don’t do it again!).
Oh - and if it seems a bit “solidified” when you take it out of the fridge, you can add a bit of very hot water to it after it’s been sitting out for about 15 minutes, and toss it again. The hot water will help loosen the chilled dressing.