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.

My Private Notes

Add a Note
Get the Recipe

Berry Dessert Lasagna

This chilled berry trifle is an easy, crowd-pleasing dessert.

IDEAS YOU'LL LOVE

Chicken Salad Sandwiches

Recipe courtesy of Hunter Fieri

Turkey Noodle Casserole

Recipe courtesy of Rachael Ray

Carrot-Ginger and Chicken Noodles

Recipe courtesy of Food Network Kitchen

Tea Kettle Noodle Soup

Recipe courtesy of Ree Drummond

Cold Peanut Soba Noodles With Chicken

Recipe courtesy of Food Network Kitchen

Chicken and Vegetable Spring Rolls

Recipe courtesy of Jennifer Perillo

Rice Bowl with Veggie Flowers and Hoisin

Recipe courtesy of Food Network Kitchen

Chicken Salad Rolls

Recipe courtesy of Food Network Kitchen

Mixed Berry Salad

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories