Vegetable Noodle Salad

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.
  • Level: Easy
  • Total: 40 min
  • Prep: 10 min
  • Inactive: 30 min
  • Yield: 4 servings
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1-inch piece ginger

2 tablespoons olive oil

2 tablespoons sesame oil

1 tablespoon peanut butter

1 teaspoon honey

1/2 teaspoon Dijon mustard

1/2 teaspoon soy sauce

Juice of 1 lime

Salt and freshly ground black pepper


4 cups cooked spaghetti

1 carrot, julienned

1 red bell pepper, julienned

1 scallion, thinly sliced

Handful fresh cilantro leaves, chopped


  1. 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. 
  2. 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.
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