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Cold Noodle Pasta Salad tossed with a Sesame Dressing

This cold sesame noodle salad made with rice noodles, and lots of fresh crunchy veggies, gets tossed in a quick sesame dressing for one quick and easy dish.
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Course: Main Course, Salad, Side Dish
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes
Servings: 4
Calories: 315kcal
Author: Nichole Crews

Ingredients

  • 14 ounces rice noodles - see notes
  • 1 cup red cabbage, shredded - or green cabbage or a bag of coleslaw mix
  • 1 red pepper, thinly sliced
  • 1 cup carrots, shredded
  • 1/2 cup seedless cucumber, sliced
  • 1/4-1/2 cup sesame dressing - store-bought is fine
  • 3 stalks green onion, thinly sliced - optional
  • 2-3 tablespoons toasted sesame seeds, for garnish - optional

Instructions

  • Cook pasta according to package directions until al dente. We want a firm noodle to hold up in this cold pasta salad. Drain and set aside.
  • To a large mixing bowl, add cooked noodles, shredded cabbage, sliced bell pepper, shredded carrots, sliced cucumber.
  • Add sesame dressing and toss to combine. Start with 1/4 cup and add more dressing as desired to toss (up to 1/2 cup)
  • Garnish with green onions and toasted sesame seeds, if using. Serve and enjoy!

Notes

WHAT TYPE OF NOODLES SHOULD I USE

  • Gluten free noodle options: rice noodles, spaghetti or angel hair made using rice flour.
  • Non gluten-free options: soba noodles, ramen, or udon will all work as will spaghetti or angel hair made with wheat flour.
nutrition info is for the recipe above using rice noodles and 6tbsp of store-bought sesame dressing.

Nutrition

Serving: 1g | Calories: 315kcal | Carbohydrates: 52g | Protein: 6g | Fat: 4g | Fiber: 3g
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