Rainbow Sesame Noodle Salad
Published 2/28/2022 • Updated 8/8/2022
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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.
Featured Ingredients
The Salad
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
The Dressing
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
- Ginger
- 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
Cook Noodles
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.
Prep Veggies
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!
Make Dressing
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.
Toss Salad
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.
Refrigerate
Place in the refrigerator to chill for at least 30 minutes. Remove from the refrigerator and stir before serving. ENJOY!
Rainbow Sesame Noodle Salad
Ingredients
Noodle Salad
- 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
Sesame Dressing
- 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
Instructions
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
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I think the Korean BBQ sounds delicious! (:
Peking Duck Summer Rolls please!! Sounds delish! I like to go to P.F. Changs for lunch because its a little more affordable. I’d love to win so I can splurge on a dinner there!
I think the Grilled Pineapple-Citrus Swordfish with Summer Rice sounds amazing and I would love to try it! As well as this Summer Asian Noodle recipe! Yum!
I LAUGHED OUT LOUD LAST WEEK when my child said:
MAMA I MISS TEXAS
(you do? I do too. what do you miss?)
PF CHANGS.
classic….
I would try the duck summer rolls!! And I KNOW my hubby would get the Korean BBQ dish. He is half Korean afterall 🙂
LOVE the photos and the noodle bowl you created…looks DELISH!!!!!!!!!!!!
Would love to try the Korean BBQ Chicken stir fry, but honestly they all look super YUMMY! Love PF Changs! Can’t wait to make the Asian salad….thanks for the recipe!
Great summer recipe, Lee! I’d love to try it in addition to the Korean BBQ Chicken Stir-Fry on P.F. Chang’s new summer menu.
This looks delicious, girl! Pinned and will be making this week 🙂
Hey Lee,
I’d love to try making the Summer Vegetable Quinoa Fried Rice. I love love Asian food, but sometimes it’s hard to find a good vegetarian option on the menu. This would be perfect!
Caroline
Dear Lee!
What a faboulos meal! I have to try it! It looks so tasty. During the summer, I don’t love heat food so much.
Thank you for your recipe!