This Rainbow Sesame Noodle Salad really does pack every color of the rainbow plus the sesame dressing is finger-licking-good.
Delicious veggies like red and green peppers, carrots, pea pods, red onion, and cucumbers are tossed with a sesame dressing and noodles to make for the most delicious noodle salad.
Favorite Cold Noodle Salad
This Whole Foods-inspired sesame noodle salad is one of our all-time favorite cold noodle salads because it packs in the veggies and is made with a delicious sesame dressing.
If you’re looking for a salad to share or a salad to prep for lunches for the week, then this sesame noodle salad is for you! It’s sharable, fresh, and packed with so many veggies.
Noodles are obviously an important ingredient in noodle salad. We’re using plain-ol’ spaghetti just like the one at Whole Foods. You’re more than welcome to use whatever noodle you wish.
- Sliced red pepper
- Sliced green pepper
- Sliced red onion
- Thinly sliced cucumber
- Grated carrots
- Sliced sugar snap peas
There are two things that make this dressing EPIC –> sesame oil and everything bagel seasoning. Just trust s with this combo.
- Sesame oil
- Lemon juice
- Minced garlic
- Soy sauce
- Maple syrup
- Everything bagel seasoning: (white and black sesame seeds, sea salt flakes, dried minced garlic, dried minced onion, and poppyseeds)
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 them 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!
- 4-oz. pasta
- 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 Calories: 200 Sugar: 4 Sodium: 355 Fat: 11 Carbohydrates: 22 Fiber: 2 Protein: 5
Keywords: noodle salad, sesame noodle salad, cold noodle salad