Spicy Thai Salad

This is a cold pasta salad that leans hard into Thai-inspired heat and umami rather than the mayo-bound picnic version. Hot pepper sesame oil is the bold choice at the center; just a tablespoon delivers toasted nuttiness and a slow-building burn that keeps every bite interesting.

Brown rice vinegar and mirin balance the heat with gentle acidity and sweetness. Skip the mirin substitute of sugar and water if you can, mirin brings a rounded, aged flavor that plain sugar cannot replicate.

Diced red and green bell peppers bring crunch and color, and thin-sliced scallions layer a mild onion freshness on top. Toasting the black sesame seeds in a dry pan for a minute before adding them wakes up their nutty oils; straight from the bag they taste flat.

Let the dressed salad sit at least thirty minutes in the fridge before serving so the pasta soaks up the dressing and the flavors marry.

Kitchen Tips

• Rinse the pasta under cold water immediately after draining to stop the cooking and prevent it from clumping
• Chopping the cooked pasta coarsely as the directions suggest helps it catch the dressing instead of sliding off
• Hot pepper sesame oil varies in intensity by brand; start with half and taste before adding the rest
• The salad tastes better on day two once the vegetables have soaked up the dressing, great for meal prep

Variations

• Add shredded chicken, tofu cubes, or cooked shrimp for a complete one-bowl meal
• Toss in shredded carrots, snow peas, or julienned cucumber for more crunch
• Garnish with chopped peanuts or cashews and fresh cilantro for classic Thai salad vibes