Transform plain, leftover cooked spaghetti into an Asian-inspired cold noodle salad, perfect for packing in a picnic basket or a lunch box during the school year.
Recipe courtesy of Jennifer Perillo
Save Recipe Print
Vegetable Noodle Salad
Total:
40 min
Prep:
10 min
Inactive:
30 min
Yield:
4 servings
Level:
Easy
Total:
40 min
Prep:
10 min
Inactive:
30 min
Yield:
4 servings
Level:
Easy

Ingredients

Dressing: 
Salad:

Directions

For the dressing: Grate the ginger into a deep bowl (large enough to hold the salad ingredients). Add the olive oil, sesame oil, peanut butter, honey, mustard, soy sauce and lime juice. Season the dressing with salt and pepper. Whisk together until emulsified, about 1 minute. 

For the salad: Add the spaghetti, carrots, peppers, scallions and cilantro to the bowl. Using tongs, toss until the noodles are coated with the dressing. Cover the bowl, and marinate for at least 30 minutes and up to overnight, so the noodles can absorb the flavors from the dressing.

Best of Food Network 4 Videos

Get the Recipe

Crown Roast Ribs 01:03

This budget-friendly crown roast will impress your holiday guests.

IDEAS YOU'LL LOVE

Black Bean Salad

Recipe courtesy of Guy Fieri

Roast Chicken with Potatoes and Vegetables

Recipe courtesy of Marc Murphy

Chocolate Peanut Butter Cup Cookies

Recipe courtesy of Ree Drummond

Noodle Kugel

Recipe courtesy of Dave Lieberman

Sesame and Peanut Noodles

Recipe courtesy of Melissa d'Arabian

Italian Marinated Vegetables

Recipe courtesy of George Stella

Roasted Winter Vegetables

Recipe courtesy of Ina Garten

Fall Salad

Recipe courtesy of Tyler Florence

Pork Pot Roast with Root Vegetables

Recipe courtesy of Nancy Fuller

Browse Reviews By Keyword