I’ve made sesame noodle salad dozens of times and this chilled veggie-packed bowl is the one I reach for when I want a bright, saucy lunch that holds its bite and fresh crunch through the week.
I remember soggy pasta and wilted veggies ruining meals on weeknights, so I made sure this cold noodle salad stays springy even after tossing. I’ve tweaked it for when kids come home late, so it never turns limp on you.
This recipe works because the dressing comes together in under five minutes and clings to every noodle. I just mix hot pasta with cold veggies, chill fifteen to twenty minutes, and serve. The tangy sesame kick surprises me every time and smells so nutty.
If you need a pasta salad with smoky flair, try my Zesty Smoked Salmon Orzo Salad next.
Why You Will Love This Recipe
- Crunchy Texture Contrast The mix of crisp red pepper, shredded carrots, and al dente spaghetti gives each forkful a satisfying bite and keeps it lively through the week.
- Tangy-Sweet Dressing The tahini and soy sauce blend with rice vinegar and brown sugar for a tangy-sweet sauce that I whip up in under 2 minutes.
- Bright Color Pop The mix of purple cabbage, orange carrots, and green edamame creates a lively plate that brightens my meal spread and appetites alike.
- Meal-Prep Friendly I portion this salad into jars on Sunday; the noodles stay springy and the veggies maintain their crunch when I reach for lunch midweek.
Ingredient Notes
- Spaghetti noodles: choose any pasta but spaghetti works well here; cook al dente so the cold salad stays firm, not mushy.
- Red bell pepper: pick a fully red, ripe pepper for sweetness; slice thinly. You can use green or orange bell peppers if you like.
- Purple cabbage: thinly slice cabbage for color and crunch; green cabbage works too if you can’t find purple at the store.
- Shredded carrots: grab a bag of pre-shredded carrots to save time; they’re thicker than home-shredded and hold up in the salad.
- Shelled edamame: look for frozen shelled edamame in the freezer aisle; cook per package and cool. You can skip it or swap for peas.
- Green onions: slice the white and green parts of scallions; they add fresh onion flavor. Chives work if you need a milder taste.
Find the printable recipe with measurements below.
Keep scrolling to the recipe card below for the full printable recipe!
Recipe Tips
- For al dente pasta, cook spaghetti for the minimum time on the package, sometimes 1 to 2 minutes less, to avoid mushy noodles when you toss in dressing.
- If making ahead, add only half of the dressing initially, then stir in more before serving each day so the pasta salad doesn’t get soggy.
- When storing leftovers, keep noodles and sauce in separate containers, then combine just before eating so the noodles stay firm.
- If dressing remains, store it in the fridge for up to 5 days before using on chilled noodles and veggies.
- If freezing is needed, freeze cooked noodles for up to 2 months, but plan to eat within 5 days to avoid soggy texture.
Serving Suggestions
- Serve sesame noodle salad next to peanut noodle salad and cucumber pasta salad on a buffet table. Guests pick between sesame and peanut flavors alongside cabbage and carrot ribbons.
- Plate sesame noodle salad alongside tomato pasta salad and winter pasta salad. Guests load both salads on their plates and finish each bite with a sprinkle of sesame seeds.
Storage Guidelines
- Refrigeration: Airtight container: transfer pasta salad into one. Chill at 40°F or below. Refrigerate for up to 5 days. Add dressing before serving.
- Dressing Storage: Airtight jar: holds leftover dressing. Refrigerate at 40°F for up to 5 days. Shake before drizzling over salad.
- Freezing: Freezer bag: portion noodles without dressing into one. Seal and freeze at 0°F for up to 2 months. Thaw overnight in fridge before tossing.
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25 Minute Sesame Noodle Salad [Vegan!]
Ready in just 25 minutes, this sesame noodle salad is simple, easy to make, and DELICIOUS. It’s my most favorite meal prep recipe during the busy work week!
Ingredients
- 16 oz spaghetti
- 1 cup red pepper thinly sliced
- 1 cup purple cabbage thinly sliced
- 1 cup shredded carrots
- 1.5 cups shelled edamame
- 3 stalks green onion thinly sliced
- ¼ cup toasted sesame seeds for garnish
- 1 cup low sodium soy sauce
- ⅓ cup rice vinegar
- ¼ cup olive oil
- 2 tablespoons tahini or peanut butter
- 1 tablespoon sesame oil
- 1 tablespoon brown sugar
- 1 teaspoon ground ginger
- ½ teaspoon garlic powder
- Kosher salt to taste
- fresh cracked pepper to taste
Instructions
- Cook spaghetti in boiling water until al dente, then drain and toss with olive oil, salt, and pepper. Pop it into the fridge to cool while you move on to the next steps.
- Transfer the cooled spaghetti to a large bowl, then add red pepper, cabbage, carrots, edamame, and green onion. This sets up a colorful, crunchy base for your salad.
- Pour soy sauce, rice vinegar, olive oil, tahini, sesame oil, brown sugar, ground ginger, and garlic powder into a mason jar. Seal the lid so nothing leaks out when you shake.
- Hold the jar firmly and shake until the mixture turns smooth and creamy and the brown sugar disappears. You’ll see it coat the jar walls evenly.
- Open the jar and pour the sesame ginger dressing over the pasta and veggies, aiming for the edges so every strand gets a bit of sauce.
- Use tongs or two forks to gently toss the salad, ensuring the dressing clings to each noodle and vegetable without crushing them.
- Sprinkle sesame seeds over the top, give the salad one last gentle toss, and serve it chilled so the flavors stay bright and the seeds stick.
Notes
- For al dente pasta, cook spaghetti for the minimum time on the package, sometimes 1 to 2 minutes less, to avoid mushy noodles when you toss in dressing.
- If making ahead, add only half of the dressing initially, then stir in more before serving each day so the pasta salad doesn’t get soggy.
- When storing leftovers, keep noodles and sauce in separate containers, then combine just before eating so the noodles stay firm.
- If dressing remains, store it in the fridge for up to 5 days before using on chilled noodles and veggies.
- If freezing is needed, freeze cooked noodles for up to 2 months, but plan to eat within 5 days to avoid soggy texture.
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