Pin This vibrant Banh Mi Pasta Salad brings the bold flavors of a Vietnamese banh mi sandwich right into a fresh, hearty bowl. It is loaded with crisp and juicy vegetables, aromatic herbs, quick-pickled veggies, and a zippy dressing all tossed with tender pasta. It is just the thing for a light lunch, a potluck showstopper, or a gorgeous picnic addition.
My first attempt at this salad was for a last-minute picnic with friends and it quickly became our favorite summer tradition. My family now requests it even on busy weeknights because it is filling but bright and never boring.
Ingredients
- Fusilli or rotini pasta: provides a hearty base and catches the tangy dressing well. Choose bronze-cut or whole wheat for extra nutrition.
- Salt: for the pasta water makes the noodles flavorful from the inside out
- Cooked shrimp or baked tofu: adds satisfying protein. Fresh peeled shrimp works best or opt for extra-firm tofu to soak up flavors.
- Carrot: brings crunch and vivid color. Look for sweet, firm roots with no cracks.
- Cucumber: cools the salad and keeps things refreshing. Choose a small, thin-skinned variety for best results.
- Red bell pepper: delivers sweetness and brightness. The firmer and heavier the better.
- Radishes: add crispness and peppery spice. Smaller roots are generally the most tender.
- Red onion: brings sharpness and color contrast. A sweet or mild one is ideal to keep the salad balanced.
- Bean sprouts: offer juicy crunch. Always use just-rinsed, fresh sprouts for texture.
- Cilantro leaves: provide bright flavor. Pick bunches with perky leaves and no wilting.
- Mint leaves: lend distinctive coolness. Vietnamese mint or spearmint are wonderful choices.
- Thai basil leaves: supply a slight anise note. The purple-stemmed kind has great aroma.
- Scallions: contribute gentle oniony flavor and color.
- Dill or Vietnamese coriander: optional but brings classic herb garden depth.
- Daikon radish and extra carrot for pickling: infuses tang and crunch.
- Rice vinegar: imparts essential tartness for quick pickling and for the dressing.
- Sugar and salt: balance the tang in pickled vegetables. Always use fine granulated sugar for best dissolving.
- Fish sauce or vegan sub: is the core savory note in the dressing. Look for a Vietnamese brand or vegan version for best authenticity.
- Lime juice: brings acidity and brightness. Always use fresh limes if possible.
- Honey or maple syrup: lends subtle sweetness. Choose clear honey or grade A maple syrup.
- Garlic: creates a punchy savory element. Pick firm, unbruised cloves.
- Red chili or jalapeño: gives heat. Use a small fresh one and control spice by removing the seeds.
- Neutral oil: emulsifies the dressing. Sunflower and canola work without competing flavors.
- Black pepper: adds gentle bite and warmth. Freshly ground makes all the difference.
- Toasted peanuts: add crunch and nutty finish. Toast raw peanuts for best flavor or buy unsalted roasted.
- Extra lime wedges: for squeezing at the table keeps each serving lively.
Instructions
- Cook the Pasta:
- Bring a large pot of salted water to a rolling boil and add the pasta, stirring to prevent sticking. Cook per package instructions until just al dente so the noodles keep their shape in the salad. Drain thoroughly and rinse under cold water to stop cooking and remove excess starch. Set aside to cool completely.
- Quick Pickle the Vegetables:
- While the pasta cools, combine julienned daikon and carrot in a small bowl. Sprinkle over the rice vinegar, sugar, and salt, then toss with clean hands until well coated. Let this sit at room temperature for the length of time it takes to prep everything else so the vegetables soften and absorb the tangy flavor.
- Make the Dressing:
- In a medium mixing bowl or jar, whisk together the fish sauce, lime juice, rice vinegar, honey, minced garlic, sliced chili if using, oil, and a few cracks of black pepper. Taste and adjust to your liking. The dressing should be balanced with salty, sweet, and tangy notes and a subtle heat.
- Assemble the Salad Base:
- In your largest mixing bowl, layer in the cooled pasta, cooked shrimp or tofu, prepared carrot, cucumber, red bell pepper, radishes, thinly sliced onion, and bean sprouts. Scatter all the fresh herbs over the top. If adding dill or Vietnamese coriander, do so here for a strong herbal layer.
- Add the Pickled Vegetables:
- Drain the quick-pickled daikon and carrot well and add to the salad. This brings a vital zing and extra crunch, so distribute the pickles evenly between all the layers.
- Dress and Toss:
- Pour the prepared dressing over the salad bowl. Use tongs or two wide spatulas to gently toss everything together until all ingredients are lightly but thoroughly coated in the dressing. Work from the bottom up to include the herbs and keep everything from getting mashed.
- Finish and Garnish:
- Arrange the salad on a large serving platter or divide among bowls. Sprinkle over toasted peanuts, scatter extra chili slices if desired, and tuck in fresh lime wedges for squeezing. Serve at once or cover and chill for up to two hours for extra melding of flavors.
Pin Fresh mint is my absolute favorite in this dish because the coolness balances the tangy pickles so well. My kids love helping with the quick-pickling step and the salad has become a fun way for us to celebrate the start of spring together.
Storage Tips
Store leftover salad in an airtight container and keep chilled for up to two days. If you want to keep the herbs extra fresh, add them just before eating instead of tossing them in fully ahead of time. The dressing is best added right before serving but can be stored separately for up to five days.
Ingredient Substitutions
Use thinly shredded cabbage or snap peas for even more crunch if you do not have radishes or bean sprouts on hand. Baked tofu is a wonderful protein substitute for shrimp and soaks up the flavors nicely. For a nut-free option, sprinkle toasted sesame seeds on top instead of peanuts.
Serving Suggestions
Serve this pasta salad as a colorful main dish for a light lunch or dinner. Pile it high on a platter for a festive potluck or picnic and let everyone help themselves. It pairs beautifully with iced green tea or a glass of crisp, slightly sweet white wine.
Cultural History and Inspiration
Inspired by the beloved banh mi sandwich found all across Vietnam, this salad transforms those classic flavors into a beautiful fresh meal. The technique of quick pickling and the emphasis on a lively herb garden are at the heart of Vietnamese home cooking and translate so well to a salad-bowl format.
Seasonal Adaptations
Replace red bell pepper with snap peas or young green beans in the spring. Add shredded cabbage or slivered daikon in winter for extra crunch. Try adding roasted oyster mushrooms alongside tofu for an autumn twist.
Success Stories
A good friend once brought this Banh Mi Pasta Salad to a family barbecue and everyone was amazed at how bright and flavor-packed it was. There was nothing left by the end of the meal—kids and grownups both went back for seconds and everyone wanted the recipe. Since then it has become a showpiece for birthday potlucks and office lunches alike.
Freezer Meal Conversion
This dish does not freeze well after assembly but you can pre-cook and freeze the pasta and cooked shrimp separately. For the quickest meal, prep veggies and herbs fresh on the serving day and mix everything after thawing chilled ingredients.
Pin This vibrant Banh Mi Pasta Salad is a refreshing twist on a classic, perfect for any occasion. Its bright flavors and satisfying textures make it a guaranteed crowd-pleaser.
Recipe Questions
- → Can I substitute tofu for the shrimp?
Absolutely. Simply swap the shrimp for baked tofu to create a vegetarian or vegan option with plenty of protein.
- → Which herbs are essential for authentic flavor?
Fresh cilantro, mint, Thai basil, and scallions capture classic Vietnamese herb notes for true flavor.
- → What vegetables work best in this dish?
Carrots, cucumber, radish, bell pepper, red onion, and bean sprouts add crunch and color. Mix and match as desired.
- → Can I make this ahead of time?
Yes, prepare components in advance and toss with dressing just before serving to maintain vibrant texture.
- → How do I adjust the heat level?
Add or omit red chili and sliced jalapeño based on your spice preference for a milder or bolder kick.
- → Is this dish gluten-free?
Use gluten-free pasta and soy sauce if needed to easily adapt to gluten-free diets.