Creamy Peanut & Chilli Crisp Pasta Salad Recipe | Dumpling Cheers

Creamy, crunchy, fresh and packed with umami flavour, this Peanut & Cheers Chilli Crisp Pasta Salad is the perfect spring salad. It’s light enough for warmer days, but still filling enough to make a proper meal, and it tastes just as good warm as it does chilled.

The creamy peanut dressing combines soy sauce, lime, sesame oil and our Cheers Chilli Crisp for a savoury, umami-rich flavour, while fresh vegetables, peanuts and roasted edamame add plenty of crunch.

It’s an easy recipe to prepare ahead for lunches, dinners or entertaining. And if you like a little extra chilli kick, finish it with another spoonful or two of Cheers Chilli Crisp before serving.

How to make Peanut & Cheers Chilli Crisp Pasta Salad?

Cook your pasta – Bring a pot of salted water to the boil and cook 300g of pasta according to the packet instructions. Before draining, reserve around ¼ cup of the warm pasta water.

Make the peanut and chilli crisp dressing – Warm the peanut butter slightly until it becomes runny. Add soy sauce, lime juice, Cheers Chilli Crisp and sesame oil, then whisk together. Slowly add the warm pasta water and continue whisking until the dressing becomes smooth and glossy.

Add the fresh ingredients – Combine the cooked pasta with shredded purple cabbage, coriander, spring onions, capsicum, cucumber and carrot in a large mixing bowl.

Toss everything together – Pour the peanut dressing over the pasta and vegetables. Add the chopped peanuts and dry-roasted edamame, then toss until everything is evenly coated. Serve immediately while warm or refrigerate and enjoy as a cold pasta salad.

Jason’s tips:

Save your pasta water before straining – Don’t forget to reserve some pasta water before draining your pasta. The warm, starchy water helps emulsify the peanut butter and creates a smoother, creamier dressing.

Add the pasta water gradually – Peanut butter can vary in consistency, so add the pasta water a little at a time until the dressing is smooth and easily coats the pasta. You may not need all of it.

Serve warm or chilled – The choice is yours. If you like your salad cooler, allow the salad to cool in the fridge before serving.

Finish with extra crunch – Save a few peanuts and roasted edamame to sprinkle over the top just before serving. And for some extra flavour, add another spoonful of Cheers Chilli Crisp.

Instructions

1. Bring a pot of salted water to the boil and cook 300g of pasta according to the packet instructions. Before straining, reserve ¼ cup of pasta water.
2. Warm the peanut butter until runny, then combine it with the soy sauce, lime juice, Cheers Chilli Crisp and sesame oil. Gradually whisk in the warm pasta water until smooth and glossy.
3. Add the cooked pasta, purple cabbage, coriander, spring onions, capsicum, cucumber and carrot to a large mixing bowl.
4. Pour the dressing over the pasta and vegetables. Add the chopped peanuts and dry roasted edamame, then toss until everything is evenly coated.
5. Serve immediately while warm, or refrigerate and enjoy cold. Finish with extra peanuts, edamame and Cheers Chilli Crisp if desired.