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Summer Noodle Salad with Veggies

This gluten-free pasta salad is packed with crunchy veggies and protein-rich edamame. Serve it for lunch, dinner, or make it ahead and bring it to a backyard barbecue as a side dish.

Serves 8
Ready in 20 mins
Prep time 10 mins
Cooking time 10 mins
297 calories per serving

Ingredients

> 1 (12 oz) pkg gluten-free spaghetti
> 1/2 cup reduced-sodium tamari
> 1/4 cup balsamic vinegar
> 1 tbsp honey
> 1/4 cup toasted sesame oil
> 1 cup frozen shelled edamame, thawed
> 2 cups shredded red cabbage
> 2 cups matchstick cut carrots
> 1 bunch green onions, thinly sliced

Steps

1
Heat a large pot of salted water to a boil on high. Cook the spaghetti according to package directions.
2
Meanwhile, in a large bowl, whisk the tamari, vinegar, and honey until well combined. Whisk in the sesame oil until incorporated. Season with pepper. Add the edamame, cabbage, carrots, and green onions.
3
Drain the spaghetti and rinse until cool. Add to bowl with veggies. Toss to combine. Serve immediately or cover and refrigerate up to 1 day.

Tips

This also pairs perfectly with proteins like shrimp, chicken, or pork.

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