
This bold and zippy Thai-inspired pasta is a total crowd-pleaser on any table. Bright flavors, a little heat, honey sweetness, and fresh herbs come together for a dish with serious personality. I bring this to just about every potluck or picnic, and it vanishes—folks always want to know how to make it.
We first made this pasta salad late one sticky summer evening, and ever since then, it’s what everyone asks for when it’s hot out. The crunchy peanuts make it even better for me.
Irresistible Ingredients
- Green onion: Brightens up the salad and gives a sharp pop Pick stalks that feel crisp and green
- Honey roasted peanuts: Adds that sweet crunch Make sure they’re still crisp for the best texture
- Fresh cilantro: Lifts everything with fresh herby notes Find bunches with bright leaves and no droop
- Salt: Pulls all the flavors together A pinch of kosher salt works well for even flavoring
- Soy sauce: Adds a salty zing and richness Try to use low-sodium to keep it balanced
- Honey: Naturally sweetens the dish and mellows the heat Floral types add extra flavor dimension
- Sesame oil: Brings a deep nutty richness Use toasted version for the best aroma
- Vegetable oil: Neutral flavor lets the other ingredients shine Use a fresh bottle for the best taste
- Crushed red pepper flakes: Dial up the heat as much or as little as you want
- Bowtie pasta: Those little shapes catch the dressing and stay chewy Look for ones made with durum wheat
Flavorful Steps
- Add Freshness and Crunch:
- Right before eating, toss in the cilantro, peanuts, and green onion. Gently fold so the herbs and nuts don’t get smashed and everything stays super fresh.
- Chill the Salad:
- Pop the entire bowl in the fridge with plastic wrap on top. Let it hang out for a few hours or even overnight for max flavor.
- Dress the Pasta:
- Drizzle the warm seasoned oil over the noodles and toss everything until all the pasta is glossy and coated. Doing this while it’s still warm helps it soak up all those tasty flavors.
- Build the Dressing:
- Take the warm infused oil off the heat. Stir in your salt, soy sauce, and honey. Whisk away until it’s all silky and smooth.
- Infuse the Oils:
- Combine the sesame and vegetable oils in a small pan. Warm them up gently, then stir in the red pepper flakes for a couple minutes to bring out all the flavor.
- Cook the Pasta:
- Bring a big pot of salted water to a bubbling boil, dump in your bowties, and cook them until they’re just chewy (about ten minutes). Drain and scoop the pasta into your mixing bowl.

Cilantro is always the top part for me, since it perks up every bite and ties the salad together. I’ll never forget finishing a big bowl with my sister on the porch—nothing hits the spot like this after a long hike!
Chill & Store
Tuck leftovers into a sealed container and store in the fridge for up to three days. To keep the peanuts and cilantro bright and crunchy, add those only when you’re ready to eat. This is perfect for school lunches or to bring along on a picnic, since you serve it cold.

Swap Options
No bowties in the pantry? Use penne or rotini, or any other short pasta. Maple syrup works great instead of honey if you want it vegan, and coconut aminos do the trick in place of soy sauce for gluten-free. Cashews toasted up and tossed in are nice if peanuts aren’t an option at your house.
Serving Ideas
This dish pairs perfectly with grilled tofu sticks or chicken satay. Or honestly, let it be the main event at a potluck. Want to amp it up? Toss in some carrot shreds or sliced red bell pepper for a pop of color and extra crunch. A handful of cilantro and a squeeze of lime finish it off just right.
A Worldly Mix
I love how this pulls together the easygoing style of American pasta salads with those crave-worthy sweet and spicy flavors from Thai food stalls. The key is balancing sweet, heat, and tang—just like in real Thai salads. It’s a hit with friends who love trying global bites but need something stress-free to throw together.
Common Recipe Questions
- → Can I use a different type of pasta?
Go for it! Swap bowties for anything like rotini, spaghetti, or penne. Just be sure not to overcook—al dente keeps it tasty.
- → How spicy is this dish?
You control the spice. Add more or less crushed red pepper until it tastes just right to you.
- → Can this be made ahead of time?
Of course! Let it hang out in the fridge for a few hours so it tastes even better, plus it saves you time later.
- → What can I use instead of honey roasted peanuts?
No honey peanuts? Toasted cashews or plain peanuts work just fine, or just skip nuts altogether if you want it nut-free. It’ll change the crunch a bit, that’s all.
- → Is it necessary to refrigerate before serving?
Chilling gives you the best taste and texture, but if you’re short on time, you can serve it warm. It’ll still be good!