Chili Oil Spicy Pasta Salad
Chili Oil Spicy Pasta Salad
Ingredients
For the Pasta Salad
- 12 ounces short pasta, such as fusilli, rotini, or penne
- 1 cucumber, peeled, seeded, and diced
- 1 red bell pepper, diced
- 3 scallions, thinly sliced
- 1/2 cup fresh cilantro, chopped
- 1/4 cup roasted peanuts, chopped, for garnish
For the Chili Oil Dressing
- 1/4 cup chili oil, store-bought or homemade, with sediment
- 3 tablespoons rice vinegar
- 2 tablespoons soy sauce, low sodium preferred
- 1 tablespoon sesame oil
- 1 tablespoon honey, or maple syrup
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
Instructions
- 1
Cook the pasta according to package directions until al dente. Drain well and rinse with cold water to stop the cooking process and cool the pasta. Set aside.
⏱️ 10 min
- 2
While the pasta cooks, prepare the vegetables. Dice the cucumber and red bell pepper, and thinly slice the scallions. Chop the fresh cilantro.
⏱️ 10 min
- 3
In a large bowl, whisk together all the ingredients for the chili oil dressing: chili oil, rice vinegar, soy sauce, sesame oil, honey (or maple syrup), minced garlic, and grated ginger. Whisk until well combined.
⏱️ 5 min
- 4
Add the cooled pasta, diced cucumber, diced red bell pepper, and sliced scallions to the bowl with the dressing. Toss gently to ensure all ingredients are evenly coated.
⏱️ 5 min
- 5
Stir in the chopped fresh cilantro. Taste and adjust seasoning as needed, adding more soy sauce for saltiness or chili oil for extra spice.
⏱️ 2 min
- 6
Cover the pasta salad and refrigerate for at least 30 minutes to allow the flavors to meld. This step is crucial for the best taste.
⏱️ 30 min
- 7
Before serving, give the pasta salad another good toss. Garnish with chopped roasted peanuts.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chili Oil Spicy Pasta Salad
For the Pasta Salad
- 12 ounces short pasta, such as fusilli, rotini, or penne
- 1 cucumber, peeled, seeded, and diced
- 1 red bell pepper, diced
- 3 scallions, thinly sliced
- 1/2 cup fresh cilantro, chopped
- 1/4 cup roasted peanuts, chopped, for garnish
For the Chili Oil Dressing
- 1/4 cup chili oil, store-bought or homemade, with sediment
- 3 tablespoons rice vinegar
- 2 tablespoons soy sauce, low sodium preferred
- 1 tablespoon sesame oil
- 1 tablespoon honey, or maple syrup
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
Instructions
- 1
Cook the pasta according to package directions until al dente. Drain well and rinse with cold water to stop the cooking process and cool the pasta. Set aside.
⏱️ 10 min - 2
While the pasta cooks, prepare the vegetables. Dice the cucumber and red bell pepper, and thinly slice the scallions. Chop the fresh cilantro.
⏱️ 10 min - 3
In a large bowl, whisk together all the ingredients for the chili oil dressing: chili oil, rice vinegar, soy sauce, sesame oil, honey (or maple syrup), minced garlic, and grated ginger. Whisk until well combined.
⏱️ 5 min - 4
Add the cooled pasta, diced cucumber, diced red bell pepper, and sliced scallions to the bowl with the dressing. Toss gently to ensure all ingredients are evenly coated.
⏱️ 5 min - 5
Stir in the chopped fresh cilantro. Taste and adjust seasoning as needed, adding more soy sauce for saltiness or chili oil for extra spice.
⏱️ 2 min - 6
Cover the pasta salad and refrigerate for at least 30 minutes to allow the flavors to meld. This step is crucial for the best taste.
⏱️ 30 min - 7
Before serving, give the pasta salad another good toss. Garnish with chopped roasted peanuts.
⏱️ 1 min