Bursting with color and flavor, Thai Pasta Salad with Sesame Ginger Dressing is a perfect side dish. Carrots, red bell pepper, and edamame mixed with spiral pasta and peanuts are drenched in a delicious ginger dressing in this easy, impressive Thai noodle salad.
The dressing can be made ahead and stored in an airtight container for up to 4 days.
Combine all of the dressing ingredients in the immersion blender container (if you do not have an immersion blender, you may use a regular blender). I do not recommend using a whisk to mix the dressing as it will be difficult to get it to the point of emulsifying.
Blend for 1-2 minutes until the mixture has emulsified into a smooth consistency.
Cook pasta according to the package directions.
While the rotini is cooking, prepare the cucumber, red bell pepper, carrots, peanuts, cilantro, and edamame, and combine them in a large bowl with lid.
When the rotini is done, drain in a strainer or colander and rinse with cold water until the pasta is cool to the touch.
Drain pasta well and add to the vegetables in the bowl. Toss gently.
Pour the dressing over the pasta and vegetables and mix well. Refrigerate for 1-2 hours or until ready to serve. If preparing more than two hours in advance, wait to add dressing to salad until 1-2 hours before serving.