This Cold Pasta Salad is easy to make with simple ingredients. It is made with a peanut dressing and marinate sauce, everything comes together in under 30 minutes. Packed with fantastic flavors, even pickiest kids will eat this easy meal in no time. A keeper that the whole family will love and that makes any meal prep as easy as it can be. Flavors are even better when made in advance. No one would ever tell it is entirely vegan.
Salads aren’t boring or bland.
You can be sure with this Southwest Salad or my Black Bean and Corn Salad that you get amazing taste in even the easiest recipes.
If you’re looking for more salad recipes just use the search bar and keep amazing ideas coming.
Why you should make this Cold Pasta Salad
I love this recipe for many reasons and I’m sure you will love it too.
Because it is:
- easy to make with step by step pictures
- comes with 2 sauces for an amazing flavor
- texture perfect
- creamy
- satisfying
- filling
- great for meal prep
- hearty
What you need for this Cold Pasta Salad recipe
It is time to get started. Check your fridge and your pantry, if you have the following ingredients ready:
- 1 batch Thai peanut sauce
- pasta (cooked)
- peanuts
- vegan chicken
- poultry seasoning
- cucumber
- bell pepper
- sugar snap peas
- scallions
- carrots
- garlic
- chilis
- kecap manis
- lemon juice
- mint
How to make Cold Pasta Salad
First start making the marinade. Combine kecap manis, lemon juice, garlic and chillis, in a bowl. Whisk everything together.
Now give half of the marinade sauce and half of the prepared peanut sauce in a bowl. Mix with vegan chicken and marinate for around 15 minutes.
In the meantime, combine, vegetables, and cooked pasta in another large bowl. Season with a pinch salt and pepper.
Next heat sesame oil in a skillet. Add the marinated vegan chicken and fry it for around 4 minutes. Set aside and let it cool down for at least 5 minutes.
Finally, give the chicken and the remaining dressing and sauce into your salad bowl. Add mint, peanuts and mix. Serve on bowls or plates.
It makes such an fantastic meal for dinner, lunch and so much more that you always count on. Also great for potlucks (hello spring).
Tips and tricks to save time

Making this salad is very quick and easy but you can cut times even shorter.
My suggestions would be to:
- make the marinate ahead, so you have it already on hand
- marinate overnight, everything is ready and flavors will be even better
- fry ahead, so there is no need to wait to cool down
And of course, you can easily make a double or triple batch.
How long will it last in the fridge?
You can prepare the Cold Pasta Salad in advance and it will stay fresh for around 5 days.
Variations:
- Try other vegetables like peas, corn, tomatoes zucchinis.
- Swap peanut butter for cashew or almond butter
- Use other nuts like almonds, cashews or pecans
- Swap mint for chives or parsley
If you try this Cold Pasta Salad, tag me on Instagram or Facebook and let me know what you think.
Show your remakes, love seeing this always.
Cheers, Florian.
Cold Pasta Salad
This Cold Pasta Salad is easy to make with simple ingredients. It is made with a peanut dressing and marinate sauce, everything comes together in under 30 minutes. Packed with fantastic flavors, even pickiest kids will eat this easy meal in no time. A keeper that the whole family will love and that makes any meal prep as easy as it can be. Flavors are even better when made in advance. No one would ever tell it is entirely vegan.
Ingredients
- 12 oz vegan chicken cubes
- 2 Tbs sesame oil
- 2 tsp poultry seasoning
- 1 batch Thai Peanut Sauce
- 4 cups cooked pasta (use gf, if needed)
For the Marinade sauce:
- 1/3 cup kecap manis
- 1 lemon, juiced
- 2 chilis, chopped
- 2 cloves garlic
For the salad:
- 1 cup cucumber, chopped
- 1/2 cup carrots
- 1 bunch scallions, sliced
- 1 cup bell pepper, diced
- 1/2 cup sugar snap peas, cooked
- 1/3 cup peanuts
- 1/2 cup mint for garnish
- salt, pepper to taste
Instructions
- Start making the marinade. Combine ketzap manis, lemon juice, garlic and chillis, in a bowl. Whisk everything together.
- Give half of the marinade sauce and half of the prepared peanut sauce in a bowl. Mix with vegan chicken and marinate for around 15 minutes.
- In the meantime, combine, vegetables, and cooked pasta in another large bowl. Season with a pinch salt and pepper.
- Heat sesame oil in a skillet. Add the marinated vegan chicken and fry it for around 4 minutes. Set aside and let it cool down for at least 5 minutes.
- Give the chicken and the remaining dressing and sauce into your salad bowl. Add mint, peanuts and mix.
Nutrition Information:
Yield: 6 Serving Size: 2 cupsAmount Per Serving: Calories: 480Total Fat: 15.1gSaturated Fat: 8.8gTrans Fat: 0gUnsaturated Fat: 5.2gCholesterol: 0mgSodium: 188mgCarbohydrates: 57.2gFiber: 8.2gSugar: 5.5gProtein: 15.1g