You shouldn’t hesitate to try this recipe. Once tried, this pasta salad is perfect for any occasion and one cannot help but want more afterward.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Additional Time: | 4 hrs |
| Total Time: | 4 hrs 25 mins |
| Servings: | 18 |
| Yield: | 18 servings |
Ingredients
- 1 pound spaghetti
- ½ cup sesame oil
- 7 tablespoons honey
- 6 tablespoons soy sauce
- ¼ cup corn oil
- 2 teaspoons red pepper flakes, or to taste
- 1 teaspoon salt
- ¾ cup chopped fresh cilantro, or more to taste
- ¾ cup shaved green onions, or more to taste
- ⅓ cup honey-roasted peanuts, or more to taste
- 2 tablespoons toasted sesame seeds
Instructions
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes; drain.
- Mix spaghetti, sesame oil, honey, soy sauce, corn oil, red pepper flakes, and salt together in a large bowl until spaghetti is evenly coated. Cover bowl with plastic wrap and refrigerate for at least 4 hours. Add cilantro, green onions, peanuts, and sesame seeds; toss to combine.
Reviews
Just made this pasta salad. I honestly thought the ingredients sounded like a strange combination but I like all of them and am always looking for unique flavor combinations. Folks, this totally works! It’s not your usual pasta salad but ba-better! Make it just like the recipe states, I bet you won’t need to tweak a thing.
I made this pasta salad earlier this month and it was a hit! I did have to improvise on a couple of things. I did use salted caramel peanuts and used a sweeter soy sauce than normal,but it turned out great anyways. I forgot to put pepper flakes in,but that’s okay. I think if you’re thinking of trying this recipe,don’t think about it too long. Just do it!
This is SO good the way it is. My mom made it for a pot luck I hosted and EVERYONE raved about it so she made it a few more times for parties we had, and again everyone raved. I just recently made it myself for a 4th of July BBQ I went to, and again- loved by all. The only thing I did differently was chop up the peanuts- just a personal preference and use radiatore pasta (to me a pasta salad needs small noodles, not spaghetti- again personal preference) I suggest you make this if you like spice, cilantro and sesame ??
My husband and I loved this; but too spicy. Next time, will cut the red pepper flakes in half. Also, I substituted roasted almonds for the peanuts b/c my nephew has a peanut allergy. This recipe had an addictive quality — couldn’t stop eating, despite the heat. How far in advance can it be made and still taste good or can it be frozen? I have a brunch coming up at the end of a busy weekend. Was hoping to make it on Thursday and serve it on Sunday. Will that work?
Left out cilantro because we don’t like it. This is a keeper.
I’ve made this many many times for guests and everyone LoVES it! I never use sesame oil or corn oil simply because I don’t have it. I use olive oil. I also don’t use cilantro because no one likes it. I also add a package of extra firm tofu chopped. Seriously best dish ever!
I didn’t enjoy this dish. The sesame oil and soy sauce were overpowering.
second review: Added two tablespoons of White Balsamic Glaze and now that’s a fantastic Asian pasta salad. You could i imagine use a Reg Balsamic Glaze I used the white to keep the light color. but not just balsamic vinegar. The glaze is thick and sweet.
I’m eating this salad on day two and it is even better than day one. Used spaghetti, 1/4 cup sesame oil, 1 tsp red pepper flakes, threw in a few more peanuts and added 3 cups cubed poached chicken breast, 1 cup snow peas and 1 cup shredded carrots. (Drained the spaghetti on top of the peas and carrots in a colander to blanch them.) Served as a meal in a bowl! This recipes lends itself to all kinds of additions. It also makes a ton! Will cut in half next time I make it – unless I’m feeding an army! Thanks for the recipe!
Just made this……I found it a bit bland, so I added about a tsp. of balsamic vinegar. That helped. It wasn’t bad…..just not great. I like more of a burst of flavor in my food. Just personal preferences.
This is a great recipe! It’s fantastic as it is, but I like my veggies. I used about 3/4 the amount of pasta and added a couple of cups each thinly sliced carrots and small broccoli florets. Add a squeeze of fresh lime juice on top and you have an amazing lunch or dinner! Yum!
This salad was fantastic! I followed the recipe exactly, except I added a few squirts of lime juice to give it a bit of extra tang, although it’s also perfectly good without it. I went full gourmet and made my own honey roasted peanuts, which I think gave it a sophisticated touch. I think this would also be a great main dish with the addition of tofu or chicken.
Second review, I made it again this time I had sesame seeds, and they were definitely a nice addition. The first time I used about a half teaspoon of pepper flakes, this time I added a whole teaspoon. That’s about where I like it. The biggest change we made, which I think is the perfect balance, is using 1/4 cup sesame oil instead of a half cup. This made room to experience more of the flavor profiles, and other agreed.
My mom just made this dish, definitely a keeper. Spaghetti noodles are the way to go. Make sure to let the sauce sit for a least four hours and DONT skip the nuts if possible
Very good! I used spiral pasta b/c I had some in the fridge that needed to be used. I cut back a bit on the cilantro b/c I *like* it, but not enough to put that much in, lol. Great flavor combination, and I LOVED the honey-roasted peanuts! I would totally make this again~YUM! Thanks for sharing. 🙂