Peanut Sesame Pasta Salad

Peanut Sesame Pasta Salad

In this recipe:

based on 2 reviews
This Looks YUMMY!
20 min.
30 min.
6 Servings

This Asian-inspired Peanut Sesame Pasta Salad is great at an outdoor party or perfect for entertaining.


  • 1/2 cup creamy peanut butter
  • 1/4 cup MAGGI TASTE OF ASIA Cooking Soy Sauce
  • 1/3 cup warm water
  • 2 tablespoons peeled, chopped fresh ginger
  • 2 tablespoons rice vinegar
  • 1 tablespoon MAGGI TASTE OF ASIA Sweet Chili Sauce
  • 1 tablespoon honey
  • 2 teaspoons MAGGI TASTE OF ASIA Chili Garlic Sauce
  • 12 oz. dry bowtie pasta
  • 1 medium red bell pepper, cut into 1/8-inch strips
  • 1 medium yellow bell pepper, cut into 1/8-inch strips
  • 1 cup thinly sliced or chopped snow peas
  • 1 medium carrot, cut into 1-inch matchstick-size pieces
  • 4 green onions, thinly sliced
  • 3 tablespoons sesame seeds, toasted
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peanut butter, soy sauce, water, ginger, vinegar, sweet chili sauce, honey and chili garlic sauce in blender; cover. Blend until smooth. Transfer to large serving bowl. Refrigerate.


pasta according to package directions. Drain under cold running water.

ADD pasta, bell peppers, snow peas, carrot, green onions and sesame seeds to dressing; toss to combine. Serve immediately.

Try topping salad with grilled chicken or steak.

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Great meal

This pasta salad was as quick as it promised, and blends a great variety of flavors. I substituted the 1 T of chili garlic sauce for 1 T (so 3 total) of the sweet chili sauce and just added some chopped garlic. Leftovers stay flavorful!

- Tabitha from Madison, WI


My husband and I LOVED this recipe. It was even better the second day. My kids didn't like it to much, but their not asian fans. I did make a few changes the second time I made it. I put less peanut butter, about 1/3 C, 2T of sweet chili sauce and 3T of chili garlic sauce. I added watercress nuts and didn't add the green onions (I don't like them) ** I did double the sauce and used a hole box of pasta (16 ozs). It's saucy and really great. It needs more sauce if you let it set over night. ** I took it to my daughters school for a teachers lunchen and they all want to recipe now.

- Tammy from Mount Pleasant, SC

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Nutrition Facts

Serving Size: 1/6 of Recipe

Servings Per Recipe: 6

  • Amount Per Serving
  • Calories: 410
  • Calories from Fat: 130
  • Total Fat: 15g (23% of DV)
  • Saturated Fat: 2.5g (12% of DV)
  • Cholesterol: 0mg (0% of DV)
  • Sodium: 850mg (35% of DV)
  • Carbohydrates: 57g (19% of DV)
  • Dietary Fiber: 5g (20% of DV)
  • Sugars: 11g
  • Protein: 15g
  • Vitamin A: 45% of DV
  • Vitamin C: 110% of DV
  • Calcium: 4% of DV
  • Iron: 50% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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