The Summer Pasta Salad That’s Anything But Ordinary

Some recipes arrive quietly and become the ones you make on repeat.

The ones tucked into the refrigerator for a quick lunch between busy days. The ones brought along to a summer gathering because they travel beautifully. The ones that somehow taste even better the next day.

This is one of those recipes.

This Thai-inspired noodle salad is a colorful combination of tender noodles, crisp vegetables, fresh herbs, and the most delicious peanut sauce — creamy, savory, slightly sweet, and finished with a squeeze of lime.

It’s the kind of dish that feels right at home on a warm summer evening. A beautiful bowl placed in the center of the table, a chilled drink nearby, and friends lingering a little longer than planned.

A Summer Noodle Salad Worth Making on Repeat

The magic is in the balance.

The noodles create the perfect base for crunchy vegetables and fresh herbs, while the peanut sauce brings everything together with layers of flavor in every bite. It’s familiar enough to feel comforting, yet unexpected enough to make everyone ask for the recipe.

And the best part? It’s wonderfully adaptable.

Add grilled chicken, shrimp, or edamame for extra protein. Mix in whatever fresh vegetables you have on hand. Prepare it ahead of time and let the flavors come together — this is a recipe that welcomes your own touch.

The kind of meal that makes summer cooking feel easy, inviting, and full of possibility.

Summer Thai Noodle Salad

Serves 4

6 ounces dry noodles (brown rice noodles, pad thai style rice noodles, soba noodles, linguini)

4 cups mix of red cabbage, carrots and radish, shredded, or thinly sliced

1 red bell pepper, finely sliced

3 scallions, sliced

1/2 bunch cilantro, chopped (or sub basil and mint)

1 tablespoon (or less, or more) jalapeño, finely chopped

1/4–1/2 cup roasted, crushed peanuts (optional garnish)

Thai Peanut Sauce (You may not need all- so save extras for another use.)

5 thin slices ginger- cut across the grain, about the size of a quarter.

2 cloves garlic

1/2 cup peanut butter (or sub almond butter!)

1/2 cup fresh orange juice ( roughly 1 large orange)

1/3 cup fresh lime juice ( roughly 2 limes)

1/4 cup soy sauce

1/3 cup honey or maple syrup

1/4 cup toasted sesame oil

1 – 1 1/2 teaspoons cayenne pepper ( or a squirt of sriracha sauce)

1 teaspoon salt

Cook Noodles.  Cook pasta according to directions on the package. Drain and chill under cold running water, drain.

Peanut Sauce. While noodles are cooking, add all the peanut sauce ingredients to a blender and blend until smooth. (You can do this up to 3 days ahead and refrigerate.)

Prep your veggies. Slice, grate, and chop.

Combine. Place shredded veggies, bell pepper, scallions, cilantro and jalapeño into a serving bowl. Toss. Add the cold noodles to the serving bowl and toss again. Pour some peanut sauce over top and toss well to combine- no need to use all, just use enough to coat it well, generously. (Save any extra sauce for any leftover salad, as it can soak up the sauce overnight.)

Taste. Adjust the salt (to your liking), add chili flakes if you want, or more lime, and serve, garnishing with roasted peanuts and cilantro and a lime wedge.