This Rainbow Asian Noodle Salad really does pack every color of the rainbow. Delicious veggies like red and green peppers, carrots, pea pods, red onion and cucumbers tossed with an asian sesame dressing and linguine noodles make for the freshest of the fresh salads. Enjoy!
Eat the rainbow! This asian noodle salad is as pretty as it is delicious. And is PACKED with healthy veggies, including:
- Sliced red pepper
- Sliced green pepper
- Sliced red onion
- Thinly sliced cucumber
- Grated carrots
- Sliced sugar snap peas
Does it get any better? Especially with all that great crunch of fresh veggies. Plus, there’s a fun little secret ingredient in this salad: EVERYTHING BAGEL SEASONING. Nope, not kidding. When we were pulling together the spices and seasonings we wanted to include in this asian noodle salad, we found Trader Joe’s Everything But the Bagel Seasoning in the pantry and turned it around to read the ingredient list. To our surprise, it included everything we wanted to season this salad with, including:
- White and black sesame seeds
- Sea salt flakes
- Dried minced garlic
- Dried minced onion
Hot or Cold Noodle Salads?
Are you team hot noodles or team cold noodles?! When it comes to noodle salads, I’m a big cold noodle fan. There’s something about the al dente texture of cold noodles combined with fresh veggies and a delicious dressing that I just love. How about you? Let us know in the comments!
How to Make Asian Noodle Salad
Begin by bringing a large pot of water to a boil. Add linguine noodles to the boiling water and stir periodically. Cook noodles for 5-7 minutes or until noodles are al dente (you’ll want your noodles a little less cooked than if you were preparing a hot pasta dish). Strain the water and rinse noodles under cold water and set aside.
Slice all the fresh veggies and set aside. Feel free to get creative here! If you have other fresh veggies on hand that you’d like to throw into the mix, go for it!
Next, add all of the ingredients for the sesame dressing into a mason jar. Close the lid tightly and shake until ingredients are combined. I’ve been loving this dressing lately, so if you’re looking to whip up a dressing for the week’s dinner salads, this is a great dressing recipe to double or triple and have on hand for the week.
Place noodles and the rest of the noodle salad ingredients into a large bowl. Pour dressing all over the noodle salad ingredients and stir until the dressing has coated all of the ingredients.
Place in the refrigerator to chill for at least 30 minutes. Remove from the refrigerator and stir before serving. ENJOY!
More Asian Salads
Asian Noodle Salad
- 4 oz. linguini
- 1 cup sliced sugar snap peas
- 1 medium green pepper, sliced
- 1 medium red pepper, sliced
- 1/2 medium red onion, sliced
- 1/2 medium cucumber, thinly sliced
- 1 large carrot, grated
- 1 tablespoon everything bagel seasoning
- 1/4 cup sesame oil
- 1 tablespoon lemon juice
- 1/2 tablespoon minced garlic
- 1/2 tablespoon rice vinegar
- 2 teaspoons soy sauce
- 1/2 teaspoon fresh ground ginger
- 1/2 tablespoon white sesame seeds
- 1 teaspoon maple syrup
- Begin by bringing a large pot of water to a boil. Add noodles to the boiling water and stir periodically.
- Cook noodles for 5-7 minutes or until noodles are al dente. Strain water and rinse noodles under cold water and set aside.
- Then, slice all vegetables and place in a large bowl.
- Next, add all of the ingredients for the sesame dressing into a mason jar. Close the lid tightly and shake until ingredients are combined. Set aside.
- Place noodles, bagel seasoning, and the rest of the noodle salad ingredients into a large bowl. Pour dressing all over the noodle salad ingredients and stir until the dressing has coated all of the ingredients.
- Place in the refrigerator to chill for at least 30 minutes.
- Remove from the refrigerator and stir before serving and season with more salt and pepper, to taste.
Nutrition FactsServing Size: 1/6 recipe Calories: 200 Sugar: 4 Sodium: 355 Fat: 11 Carbohydrates: 22 Fiber: 2 Protein: 5
Keywords: asian noodle salad