This Rainbow Sesame Noodle Salad brings every color of the rainbow to your plate. Crisp, fresh vegetables—red and green peppers, carrots, sugar snap peas, red onion, and cucumber—are tossed with linguine-style noodles and a deeply flavorful sesame dressing that keeps you coming back for seconds.
Favorite Cold Noodle Salad
Inspired by popular deli-style sesame noodle salads, this version is bright, crunchy, and ideal for sharing or prepping for the week. It’s versatile—use your favorite pasta or noodle, adjust the vegetables to what’s in season, and double the dressing to keep on hand for other salads.
Featured Ingredients
The Salad
The base is simple: cooked and chilled noodles tossed with lots of fresh vegetables. Linguine or spaghetti work well because they hold the dressing, but feel free to use rice noodles, soba, or your preferred pasta.
- Sliced red pepper
- Sliced green pepper
- Sliced red onion
- Thinly sliced cucumber
- Grated carrots
- Sliced sugar snap peas
- Noodles (spaghetti or linguine recommended)
The Dressing
This dressing shines because of toasted sesame oil and a finishing sprinkle of everything bagel seasoning. The combination of savory, tangy, and a touch of sweetness makes it irresistible.
- Sesame oil
- Lemon juice
- Minced garlic
- Soy sauce or tamari
- Fresh ground ginger
- Maple syrup (or honey)
- Everything bagel seasoning (white/black sesame seeds, sea salt flakes, dried garlic, dried onion, poppy seeds)
How to Make Asian Noodle Salad
Cook Noodles
Bring a large pot of water to a rolling boil. Add the noodles and stir occasionally. Cook 5–7 minutes, or until just al dente—slightly firmer than you would for a hot pasta dish. Drain and rinse under cold water to stop the cooking process, then set aside to cool.
Prep Veggies
Slice the peppers, red onion, and cucumber. Grate the carrot and slice the sugar snap peas. Arrange the prepared vegetables in a large mixing bowl. Substitute or add other crunchy vegetables—like shredded cabbage, bell pepper of another color, or blanched green beans—if you prefer.
Make Dressing
Combine sesame oil, lemon juice, minced garlic, soy sauce, ginger, and maple syrup in a jar or small bowl. Shake or whisk vigorously until emulsified. If you like a more pungent garlic or ginger flavor, adjust to taste. This dressing keeps well in the refrigerator for several days.
Toss Salad
Add the chilled noodles to the bowl with vegetables, sprinkle the everything bagel seasoning over top, then pour the sesame dressing over everything. Toss gently but thoroughly so the dressing coats the noodles and vegetables evenly.
Chill and Serve
Refrigerate for at least 30 minutes to allow flavors to meld and the salad to chill. Before serving, stir again and taste—add additional salt, pepper, or more lemon if needed. Serve chilled or at cool room temperature.
Recipe Details
Servings: 6 • Prep: 20 mins • Cook: 7 mins • Total: 27 mins
Ingredients
Noodle Salad
- 4 oz. pasta (spaghetti or linguine)
- 1 cup sliced sugar snap peas
- 1 medium green pepper, sliced
- 1 medium red pepper, sliced
- 1/2 medium red onion, sliced
- 1/2 medium cucumber, thinly sliced
- 1 large carrot, grated
- 1 tablespoon everything bagel seasoning
Sesame Dressing
- 1/4 cup sesame oil
- 1 tablespoon lemon juice
- 1/2 tablespoon minced garlic
- 1/2 tablespoon rice vinegar
- 2 teaspoons soy sauce (or tamari)
- 1/2 teaspoon fresh ground ginger
- 1/2 tablespoon white sesame seeds
- 1 teaspoon maple syrup
Instructions
- Bring a large pot of water to a boil. Cook the noodles 5–7 minutes until al dente, then drain and rinse under cold water; set aside.
- Slice and prepare all vegetables, then place them in a large bowl.
- Whisk or shake together the dressing ingredients in a jar until combined.
- Add noodles and everything bagel seasoning to the bowl with vegetables. Pour the dressing over the salad and toss to coat evenly.
- Refrigerate for at least 30 minutes before serving. Stir again and season with salt and pepper to taste.
Nutrition
Nutrition per serving (approximate): Calories: 200 kcal • Carbohydrates: 22 g • Protein: 5 g • Fat: 11 g • Fiber: 2 g • Sugar: 4 g. Nutrition is an estimate and should be used as a guideline.
Tips & Variations
- Swap maple syrup for honey or a little brown sugar for a sweeter dressing.
- Add shredded cabbage, edamame, or thinly sliced radishes for extra crunch and color.
- For a gluten-free option, use rice noodles and tamari in place of soy sauce.
- Make the dressing ahead and store it in the refrigerator for quick salads all week.
- Top with toasted sesame seeds or chopped peanuts for extra texture when serving.
More of our favorite cold noodle and pasta salads:
Cold Noodle Salad Recipes
- Creamy Greek Pasta Salad
- Crunchy Asian Kale Salad
- Healthy Taco Pasta Salad
More Noodle Salads
- Creamy Greek Pasta Salad
- Crunchy Asian Kale Salad
- Healthy Taco Pasta Salad