Serve this as a side dish, or add some cooked shrimp or chicken for a main course. Look for the sesame oil in the Asian foods section of the supermarket.
Ingredients
Serves 6
Step 1
Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain very well. Transfer to large bowl.
Step 2
Whisk 3 tablespoons sesame oil, honey, soy sauce, vinegar and cayenne pepper in small bowl to blend. Season with salt. Mix half of dressing into pasta. Heat remaining 1 tablespoon oil in heavy large pot over medium-high heat. Add bell peppers, peas and onion and sauté until just beginning to wilt, about 2 minutes. Add vegetables to pasta. Mix in peanuts, basil and enough dressing to coat. Serve, passing any remaining dressing separately.
Leave a Review
Reviews (105)
Back to TopThe amount of sesame oil in the dressing was over-whelming. I suspected it would be but followed the instructions. Tasted it, decided to double all the other ingredients to offset the oil, but it was still heavy handed with the sesame flavor. Otherwise the dressing was indeed un-interesting. Maybe adding some peanut butter, but then you're really not making this recipe. The red onion was harsh even after cooking, I'd use something milder next time (except there won't be a next time). For sure this makes at least 8 BIG servings and it doesn't get better with age. It is easy, for whatever that's worth.
laholladay
Howell, MI
8/17/2016
I did not like this -- giving it one fork is being generous. A previous comment suggested replacing the linguine with another pasta easier to eat at a picnic; so I substituted fusilli which was too heavy but it really did not matter because I thought the dressing was rather flat even after adding at least 3 tsp of thai chili sauce. No one asked for the recipe. BTW unless you are expecting Julius Caesar's army cut this recipe in half -- this makes at least 10 or 12 servings, not 6.
mmode
Montpelier, VT
8/18/2014
This was easy and soo good! Followed the recipe except left out the onions...was a big hit with everyone..definitely now a staple for me
bilkel928
5/26/2012
This was a great quick meal for a week night. I used whole grain penne for the pasta,sugar peas instead of snow peas, asian chili sauce instead of the cayenne pepper for the heat, and added a half pound of already cooked shrimp. A healthy meal in a bowl...very tasty.
pxrising2
plymouth, mi
4/3/2012
Quick, simple, and delicious! A perfect salty/sweet combination. I used a red, green and yellow bell pepper which made this exceptionally colorful and appetizing. One to add to the rotation!
foodie_expat
London, UK
8/21/2011
I followed some of the recommendations in the reviews. I used Udon noodles and doubled the dressing. Also used 1 yellow pepper and 2 red peppers for color. This was a crowd pleasur for our employee picnic. It certainly makes more than 6 servings as a side dish. Very Good!
ldvorak2
Stoughton, WI
8/5/2011
made this for a 4th potluck in our neighborhood. doubled dressing. perfect in every way!
crowgal
bigfork, mt
7/9/2011
This dish is an old favourite that my family and I come back to time and again! You might want to double or triple the dressing, as the noodles just soak it up. I prefer this on the spicier side, so I add extra cayenne, plus chili paste and red pepper flakes. For a recent review of this recipe (with photos and wine recommendations) that I featured on my cooking blog, please feel free to check out: http://www.bellamiavita.blogspot.com/ 2011/03/spicy-asian-style-pasta- salad.html.
Bellamiavita
S.F. Bay Area
3/10/2011
I wanted a hot version of this meal, so I quickly stir-fried some onions, sliced carrots and frozen peas, leaving them in the pan, covered, while I cooked the pasta and made the sauce. I then added the sauce and some roasted chopped peanuts to the vegetables, and let it all sit for a few minutes. Then I added the hot pasta. Oh, and since it's winter and we don't have Thai basil, I threw in a couple of handfuls of cilantro - excellent! I will make this again - it was quick and really delicious. That sauce is wonderful.
LaRoyal
Ontario
3/4/2011
This is super easy and versatile to make. I tend to use rotini instead of linguine (easier to eat at a picnic), and I tend to double the sauce. However, I use Paul Newman's Light Balsamic Vinaigrette instead of regular balsamic, and it makes it taste wonderful. I use with any veggie on-hand (broccoli, pea pods, chopped asparagus, baby corn, diced water chestnuts, green peppers), and I use cashews instead of peanuts. It's my go-to dish all summer.
erin329
Chicago, IL
7/2/2010
I modify this recipe consistently and I love it. To make it healthy, I use whole wheat linguine. I also cut back on about a Table spoon of the sesame oil. I also don't use the peanuts or the basil, but instead toss it with shrimp. Its an elegant, easy and a nice side. I think its best when you let it marinate over a few hours before enjoying.
artichoke1
San Diego, CA
5/23/2010
This is a fantastic recipe. I found this way back in 2001 and have made it at least 4 times a year. Whenever there is a potluck in the summer time this is the recipe I always fall back on. It never fails that I get asked for the recipe each and every time. Terrific, I would recommend that you give it a try. It makes quite a large salad so be prepared to use a large bowl. Making extra sauce is a good idea as it sits in the fridge it can soak it up a bit.
schamber
Ontario, Canada
11/15/2009
Beautiful, healthy, and delicious. I increased the dressing ingredients by 1 tablespoon each and the peanuts to 1 cup. I also added fresh scallions and it looked and tasted superb.
joedylish
San Antonio, TX
1/18/2009
Made as written. It was delicious both warm and after refrigerating for six hours.
fpratts
bedford, nh
9/1/2008
This recipe is great! I made it for the first time for a large BBQ this summer and everyone loved it. Several friends have since requested the recipe. I used spaghetti and doubled the recipe. Like some other reviewers, I added additional spice with chilli garlic sauce 1-2 tsps to individual taste. I also made it at a later date with sugar snap peas instead of snow peas and liked them better. This will definately remain one of my summer regulars for some time.
Anonymous
toronto, canada
9/14/2007
