Light pasta salads are a great way to eat healthy and delicious. They are quick to prepare and can be varied in many ways. They also provide the body with important nutrients. I hope you enjoy trying out the following recipe for our Thai-Inspired Orzo Noodle Salad with Peanut Dressing.
Pasta salad is a popular dish that can be prepared in many ways. This recipe is especially tasty because it’s Asian-inspired. The ingredients are easy to obtain and the preparation is uncomplicated. The pasta salad tastes good both as a main course and as a side dish. It is ideal for a picnic or a barbecue party.
Orzo Pasta Salad
Orzo or also known as Kritharaki (the word no one can pronounce) is a type of pasta made from durum wheat semolina. It is reminiscent of slightly oversized grains of rice (which is why it is often called pasta rice in Greek restaurants) and has a slightly grainier consistency. It is perfect for salads as it retains its bite after cooking. In this recipe we use orzo in conjunction with a Thai peanut sauce. The combination of sweet and spicy is simply delicious! You can buy Kritharaki in any well-stocked supermarket.
Are you looking for a tasty and healthy alternative to ketchup?
The Thai-inspired orzo noodle salad with peanut dressing is a real taste sensation. The delicious noodles are combined with fresh ingredients and a hearty peanut sauce that makes every bite a unique experience. Be sure to try this dish, you will love it!
But this Thai peanut sauce that I am going to present to you today can be combined in even more ways. It is very tasty and is ideal as a dip or marinade for a wide variety of dishes. Serve the sauce with pasta, rice or vegetables, for example. The preparation is very simple and the sauce tastes very good, even for children.
When are you going to try Thai peanut sauce? The sauce is not only very tasty, but also very healthy because it contains a lot of vitamins and minerals.
If you like our Asian noodle salad, you might also be interested in these dishes:
- vegan udon noodle soup Noodle salad made from soba noodles with edamame and cucumber, plus fresh coriander and an irresistible peanut sauce. Ready in just 20 minutes!
- vegan pasta salad with spring asparagus Simple vegan pasta salad made from fresh green spring asparagus and dried tomatoes. Dressed with lemon garlic vinaigrette.
- Potato salad with coriander pesto Delicious potato salad recipe with extraordinary ingredients. Excellent side salad with grilled food or as a gluten-free filling salad…
- Vegan Asian Curry Noodles Silky, buttery pasta with Asian curry flavors, served with a mushroom, soy and sesame sauce.
- Soba Noodle Bowl with Asian Flavors Delicious vegan soba noodle bowl with Asian flavors made from spring vegetables, ginger tofu and sesame dressing. Gluten and dairy free.
- vegan soba noodle salad with peanut dressing Noodle salad made from soba noodles with edamame and cucumber, plus fresh coriander and an irresistible peanut sauce. Ready in just 20 minutes!
Orzo Pasta Salad with Peanut Dressing
For the peanut sauce:
- 65 G creamy peanut butter
- 2 tbsp. Soy sauce*
- 2 tbsp. rice vinegar*
- 2 tbsp. coconut blossom sugar*
- 1 clove of garlic
- fresh ginger* hazelnut size
- 1 tbsp. Sriracha Sauce* or sambal oelek, more to taste
- juice of a lime
- some water to dilute
For the salad:
- 160 G orzo Kritharaki, Risoni
- ¼ Red cabbage or red pointed cabbage
- 1 carrots
- 1 Red pepper
- 3 spring onions
- ½ cucumber
- 100 G Edamame
- 2 radish
- 1 small Bunch of coriander
- sesame black/white* roasted
- Prepare orzo according to directions and set aside.
- Peel and finely grate the garlic and ginger.
- In a blender or jar, combine the ingredients for the sauce. Depending on the consistency, add some water until you have a creamy sauce.
- Blanch edamame (soybean) in boiling water for 3 minutes. Cool under cold water.
- Cut the red cabbage into very fine strips using a mandolin (vegetable slicer) or a sharp knife.
- Peel the carrot and cut into fine julienne.
- Halve the red peppers, remove the seeds, remove the white partitions and also cut into fine strips.
- Cut the spring onions into fine rings.
- Halve the cucumber lengthways and scrape out the seeds with a spoon. Then cut into thin slices.
- First cut the radishes into slices and then into small strips.
- Wash the coriander, shake dry and roughly chop.
- In a large bowl, gently toss the orzo and veggies with about 75% of the sauce. Leave in the fridge for at least 20 minutes or overnight.
- Before serving, add the remaining peanut sauce, toss again, then plate and serve sprinkled with sesame seeds and fresh lime wedges!
Pin this vegan orzo pasta salad recipe with peanut dressing on Pinterest to cook later
Now that I’ve made the Asian-inspired noodle salad several times, I can say I’m thrilled. The combination of different types of vegetables, the sweet and sour sauce and the pasta is simply delicious. I especially like that the salad is not too heavy and still filling. It’s also easy to prepare ahead of time, so you can eat it on the go. I would definitely recommend the salad.