Thai Noodle Salad

This Thai Noodle Salad is full of flavor and vegetables, can be served hot or cold, and has just enough of a kick to get your attention at any BBQ, potluck, or picnic.

Course Sides

Cuisine American, Thai

Keyword Noodle Salad, Thai Noodle Salad

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 304kcal

Author Michele @ Flavor Mosaic

Ingredients

Thai Noodle Salad

1 16-ounce package linguini
1 tablespoon grapeseed or olive oil
2 cups baby spinach chopped
1/2 red bell pepper diced
1/4 cup chopped red onion
3 green onions chopped
1/4 cup shredded carrots
1/4 cup chopped fresh cilantro or to taste
1 jalapeno pepper seeded and minced (optional)
1 teaspoon black sesame seeds optional

Marinade:

1/3 cup olive oil
1/4 cup rice vinegar or sherry
1/4 cup soy sauce
1/4 cup honey
1 lemon juiced
1 lime juiced
2 cloves garlic minced

Instructions

Prepare the linguine per package instructions. Drain and rinse. Add 1 tablespoon olive oil and toss to coat.
Mix the spinach, green bell pepper, red bell pepper, red onion, green onions, cilantro, and jalapeno pepper with the linguine.
Whisk together 1/3 cup olive oil, rice vinegar or sherry, soy sauce, honey, lemon juice, lime juice, and minced garlic together in a bowl; pour over the noodle mixture and toss to coat. Sprinkle with black sesame seeds, if desired. Serve immediately or refrigerate until ready to serve.

Nutrition