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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


> 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


Heat a large pot of salted water to a boil on high. Cook the spaghetti according to package directions.
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.
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.


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

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