Chinese Cold Pasta Salad

Chinese Cold Pasta Salad

75 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    1 h 20 m
Julie MacLaren
Recipe by  Julie MacLaren

“A delicious, cold pasta served with a spicy peanut sauce.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 4 servings



  1. Cook pasta in a large pot of boiling water until al dente. Rinse and drain. Set aside.
  2. In a large bowl, combine peanut butter, broth, soy sauce, garlic, and crushed red pepper. Mix well. Add pasta, sliced red pepper, scallions, and cilantro; toss to combine. Chill.

Share It

Reviews (75)

Rate This Recipe


Very tasty indeed - and spicy. Try going to the local market and picking up some Asian noodles instead of fettucine. Also, the peanut butter can be annoying to mix unless you first microwave it for a short time - then it become soupy and "more liquified" and user-friendly without losing any flavor. Just be sure not to overcook the pb in the microwave; burnt pb stinks!



Love this recipe - made a few modifications. My daughter made the "sauce" (so I hope her measurements were accurate) - I did add 1 tsp of red wine vinegar as another suggested. This recipe sounded to me like it should be served warm = so I added some cooked/cubed chicken breast, and added into the sauce. I then sauted the red & green bell pepper, onion, celery and garlic = added them warm to the "sauce." Last, I cooked Thai rice noodles (for "authenticity") and mixed to coat with the sauce, chicken and veggies. Love it! Great recipe and could make a great summer or winter dish. Thanks Julie - I'm adding this to my list of favorites!



This is a great recipe...the first time I made it I had a hard time blending the peanut butter (tried the microwave as suggested but still had a hard time)but the second time I used an electric mixer to blend peanut butter with the soy sauce first, and then added the rest of the sauce ingredients and mixed again.Worked better for me that way. Also, I doubled the recipe. Tastes great the way it's written but I did add shredded carrot, water chestnuts, and thinly sauteed beef to make it a main meal. I love spicy things and half of the red pepper was plenty for me. This is a recipe I will make often.

More Reviews

Similar Recipes

Oriental Cold Noodle Salad

Oriental Cold Noodle Salad

Chinese Cabbage Salad II

Chinese Cabbage Salad II

Easy Cold Pasta Salad

Easy Cold Pasta Salad

Easy Pasta Salad

Easy Pasta Salad

Asian Pasta Salad

Asian Pasta Salad

Chinese Pasta Salad

Chinese Pasta Salad


Amount Per Serving (4 total)

  • Calories
  • 275 cal
  • 14%
  • Fat
  • 5.6 g
  • 9%
  • Carbs
  • 47.5 g
  • 15%
  • Protein
  • 10.8 g
  • 22%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 537 mg
  • 21%

Based on a 2,000 calorie diet



previous recipe:

Chinese Cabbage Salad II


next recipe:

Oriental Cold Noodle Salad