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Flavorful Chili Crisp Pasta Salad Recipe with Easy Sesame Tahini Dressing

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A quick and easy pasta salad featuring a bold chili crisp sauce and creamy sesame tahini dressing, perfect for summer lunches or potlucks.

Ingredients

Scale
  • 8 ounces short pasta (fusilli or penne)
  • 1 cup shredded carrots (about 2 medium carrots)
  • 1 cup chopped cucumber (seeded)
  • 3 scallions, thinly sliced (white and green parts separated)
  • 1/2 cup chopped fresh cilantro (optional)
  • 1/4 cup roasted peanuts, roughly chopped
  • 3 tablespoons tahini
  • 2 tablespoons soy sauce (low sodium preferred)
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon grated fresh ginger
  • 2 tablespoons water
  • White parts of scallions (from above)
  • 3 tablespoons chili crisp sauce

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces of pasta and cook according to package instructions until al dente, about 9-11 minutes. Stir occasionally to prevent sticking. Drain and rinse under cold water to cool and stop cooking. Set aside to drain thoroughly.
  2. While pasta cooks, shred 1 cup of carrots, chop 1 cup of seeded cucumber, and thinly slice 3 scallions, separating white and green parts. Roughly chop 1/4 cup roasted peanuts and 1/2 cup fresh cilantro if using.
  3. In a medium bowl, whisk together 3 tablespoons tahini, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon honey or maple syrup, 1 tablespoon toasted sesame oil, 1 teaspoon grated fresh ginger, and the white parts of the scallions. Slowly add 2 tablespoons water to thin the dressing to a pourable consistency. Taste and adjust sweetness or acidity as preferred.
  4. In a large bowl, add the cooled pasta, shredded carrots, chopped cucumber, green scallion parts, and fresh cilantro. Pour the dressing over the salad and toss gently until everything is evenly coated.
  5. Drizzle 3 tablespoons chili crisp sauce over the tossed salad—start with less if you prefer milder heat—and sprinkle the chopped peanuts on top. Toss lightly again to blend the chili crisp throughout without losing its crunch.
  6. Give the salad a final taste. Add extra soy sauce, chili crisp, or a squeeze of lime if needed. Cover and refrigerate for at least 15 minutes before serving to let the flavors meld.

Notes

Do not overcook pasta; rinse with cold water to stop cooking and keep salad crisp. Whisk dressing thoroughly to avoid tahini clumps. Adjust chili crisp amount to taste. Add peanuts just before serving to maintain crunch. Salad tastes better after chilling for at least 15 minutes and can be stored up to 2 days refrigerated.

Nutrition

Keywords: pasta salad, chili crisp, sesame tahini dressing, quick recipe, summer dish, vegetarian, easy lunch, spicy salad

Find it online: https://sunnysavory.com/flavorful-chili-crisp-pasta-salad-recipe-with-easy-sesame-tahini-dressing/