18 Refreshing Noodle Salad Recipes Delicious

Ready to turn your mealtime into a vibrant feast? Dive into our collection of 18 Refreshing Noodle Salad Recipes that promise to delight your taste buds and brighten your table. Perfect for busy weeknights or leisurely weekend gatherings, these dishes blend the best of fresh ingredients with the comforting heartiness of noodles. Let's embark on a culinary adventure that's as easy as it is delicious!

Asian Sesame Noodle Salad

This Asian Sesame Noodle Salad is a vibrant, flavor-packed dish that comes together in just 20 minutes, perfect for a quick lunch or a light dinner.

Ingredients

• 8 oz spaghetti
• 2 tbsp sesame oil
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp grated ginger
• 1 clove garlic, minced
• 1 cup shredded carrots
• 1 cup thinly sliced cucumber
• 2 green onions, sliced
• 1 tbsp sesame seeds

Instructions

1. Cook spaghetti according to package instructions, then rinse under cold water and drain well.
2. In a large bowl, whisk together sesame oil, soy sauce, honey, rice vinegar, grated ginger, and minced garlic until well combined.
3. Add the cooked spaghetti, shredded carrots, sliced cucumber, and green onions to the bowl with the dressing. Toss until everything is evenly coated.
4. Sprinkle sesame seeds over the top before serving.

The magic of this salad lies in the balance of sweet, tangy, and savory flavors, all brought together with a satisfying crunch from the fresh vegetables.

Tip: For an extra kick, add a sprinkle of red pepper flakes to the dressing.

Spicy Peanut Noodle Salad

This Spicy Peanut Noodle Salad is a vibrant, flavor-packed dish that’s perfect for a quick lunch or a light dinner. It’s a delightful mix of creamy peanut butter, spicy chili, and fresh veggies tossed with noodles for a satisfying meal.

Ingredients

• 8 oz rice noodles
• 1/4 cup creamy peanut butter
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1/2 tsp red pepper flakes
• 1 clove garlic, minced
• 1/2 cup shredded carrots
• 1/2 cup thinly sliced cucumber
• 2 green onions, sliced
• 1/4 cup chopped cilantro
• 2 tbsp crushed peanuts

Instructions

1. Cook the rice noodles according to package instructions, then rinse under cold water and set aside.
2. In a large bowl, whisk together the peanut butter, soy sauce, honey, rice vinegar, sesame oil, red pepper flakes, and minced garlic until smooth.
3. Add the cooked noodles, shredded carrots, sliced cucumber, and green onions to the bowl. Toss until everything is well coated with the dressing.
4. Garnish with chopped cilantro and crushed peanuts before serving.

The magic of this salad lies in the contrast between the creamy peanut dressing and the crisp, fresh vegetables, making every bite a delightful experience.

Tip: For an extra crunch, toast the crushed peanuts in a dry pan over medium heat for 2-3 minutes before adding them to the salad.

Cold Soba Noodle Salad

This Cold Soba Noodle Salad is a refreshing twist on traditional pasta salads, perfect for those warm days when you crave something light yet satisfying.

Ingredients

• 8 oz soba noodles
• 2 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tbsp soy sauce
• 1 tsp honey
• 1 clove garlic, minced
• 1/2 cup shredded carrots
• 1/2 cup thinly sliced cucumber
• 2 green onions, sliced
• 1 tbsp sesame seeds

Instructions

1. Bring a large pot of water to a boil. Add the soba noodles and cook according to package instructions, about 4-5 minutes. Drain and rinse under cold water to stop the cooking process.
2. In a small bowl, whisk together 2 tbsp sesame oil, 1 tbsp rice vinegar, 1 tbsp soy sauce, 1 tsp honey, and 1 clove minced garlic to make the dressing.
3. In a large mixing bowl, combine the cooled soba noodles, shredded carrots, sliced cucumber, and green onions. Pour the dressing over the salad and toss gently to coat everything evenly.
4. Sprinkle 1 tbsp sesame seeds over the top before serving.

The magic of this dish lies in the harmony of textures—chewy noodles, crisp vegetables, and a nutty crunch from the sesame seeds—all brought together by a subtly sweet and tangy dressing.

Tip: For an extra burst of flavor, let the salad sit in the fridge for an hour before serving to allow the noodles to soak up the dressing.

Thai Noodle Salad with Lime Dressing

This Thai Noodle Salad with Lime Dressing is a vibrant, tangy dish that brings a burst of Southeast Asian flavors to your table in under 30 minutes.

Ingredients

• 8 oz rice noodles
• 2 cups shredded purple cabbage
• 1 cup shredded carrots
• 1/2 cup chopped cilantro
• 1/4 cup chopped green onions
• 1/4 cup roasted peanuts, chopped
• 3 tbsp lime juice
• 2 tbsp fish sauce
• 2 tbsp brown sugar
• 1 tbsp sesame oil
• 1 clove garlic, minced
• 1/2 tsp red pepper flakes

Instructions

1. Cook rice noodles according to package instructions, then rinse under cold water and drain well.
2. In a large bowl, combine the noodles, purple cabbage, carrots, cilantro, and green onions.
3. In a small bowl, whisk together lime juice, fish sauce, brown sugar, sesame oil, garlic, and red pepper flakes until the sugar dissolves.
4. Pour the dressing over the noodle mixture and toss gently to coat everything evenly.
5. Sprinkle chopped peanuts on top before serving.

The crunch of fresh vegetables paired with the creamy peanuts and zesty lime dressing makes this salad a textural delight that’s as satisfying as it is refreshing.

Tip: For an extra kick, add a tablespoon of sriracha to the dressing.

Vietnamese Vermicelli Noodle Salad

Bright, fresh, and packed with vibrant flavors, this Vietnamese Vermicelli Noodle Salad is a perfect balance of textures and tastes that will transport your senses straight to the streets of Hanoi.

Ingredients

• 8 oz vermicelli rice noodles
• 1 lb grilled pork, thinly sliced
• 2 cups shredded lettuce
• 1 cup bean sprouts
• 1/2 cup shredded carrots
• 1/4 cup chopped fresh mint
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped roasted peanuts
• 2 tbsp fish sauce
• 2 tbsp lime juice
• 1 tbsp sugar
• 1 clove garlic, minced
• 1 small red chili, finely chopped (optional)
• 1/4 cup warm water

Instructions

1. Cook the vermicelli rice noodles according to package instructions, then rinse under cold water and drain well.
2. In a small bowl, whisk together the fish sauce, lime juice, sugar, minced garlic, chopped chili, and warm water until the sugar dissolves to make the dressing.
3. Divide the shredded lettuce, bean sprouts, and shredded carrots among four bowls. Top each with the cooked noodles and sliced grilled pork.
4. Drizzle the dressing over each bowl, then sprinkle with chopped mint, cilantro, and roasted peanuts.
5. Toss the salad gently right before eating to combine all the flavors and textures.

The magic of this dish lies in the contrast between the cool, crisp vegetables and the warm, savory pork, all brought together by the tangy, sweet, and slightly spicy dressing.

Tip: For an extra crunch, add some crispy fried shallots on top just before serving.

Japanese Ramen Noodle Salad

This Japanese Ramen Noodle Salad is a crunchy, flavorful twist on the classic, perfect for a quick lunch or a light dinner.

Ingredients

• 2 packages (3 oz each) ramen noodles, seasoning packets discarded
• 1/4 cup vegetable oil
• 2 tbsp rice vinegar
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 tsp sesame oil
• 2 cups shredded cabbage
• 1 carrot, julienned
• 2 green onions, thinly sliced
• 1/4 cup cilantro, chopped
• 1 tbsp sesame seeds

Instructions

1. Break the ramen noodles into small pieces in a large bowl. Add enough boiling water to cover, let sit for 3 minutes, then drain and rinse under cold water.
2. In a small bowl, whisk together the vegetable oil, rice vinegar, soy sauce, honey, and sesame oil until well combined.
3. Add the cabbage, carrot, green onions, and cilantro to the noodles. Pour the dressing over the salad and toss to coat evenly.
4. Sprinkle with sesame seeds before serving.

The magic of this salad lies in the contrast between the crunchy noodles and the fresh, vibrant veggies, all brought together with a sweet and tangy dressing.

Tip: For an extra crunch, toast the ramen noodles in a dry skillet for a few minutes before adding the water.

Korean Glass Noodle Salad

This Korean Glass Noodle Salad is a vibrant, crunchy, and slightly sweet dish that’s perfect for adding a burst of flavor to your meal lineup.

Ingredients

• 4 oz Korean glass noodles (dangmyeon)
• 1/2 cup carrots, julienned
• 1/2 cup cucumber, julienned
• 1/4 cup red bell pepper, thinly sliced
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp sugar
• 1 tsp minced garlic
• 1 tbsp toasted sesame seeds
• 1 green onion, thinly sliced

Instructions

1. Bring a pot of water to a boil and cook the glass noodles according to package instructions, about 6-8 minutes. Drain and rinse under cold water.
2. In a small bowl, whisk together the soy sauce, sesame oil, sugar, and minced garlic to make the dressing.
3. In a large mixing bowl, combine the cooked noodles, carrots, cucumber, and red bell pepper. Pour the dressing over and toss well to coat.
4. Sprinkle with toasted sesame seeds and green onion before serving.

The magic of this salad lies in the contrast between the chewy noodles and the crisp vegetables, all brought together by that irresistible sweet and savory dressing.

Tip: For an extra kick, add a teaspoon of gochujang (Korean chili paste) to the dressing.

Chinese Chicken Noodle Salad

This Chinese Chicken Noodle Salad is a refreshing twist on the classic, packed with vibrant flavors and textures that’ll make it a hit at any gathering.

Ingredients

• 8 oz. thin rice noodles
• 2 cups shredded cooked chicken
• 1 cup shredded carrots
• 1 cup thinly sliced cucumber
• 1/4 cup chopped green onions
• 1/4 cup chopped cilantro
• 1/4 cup soy sauce
• 2 tbsp sesame oil
• 2 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp grated ginger
• 1 clove garlic, minced
• 1/2 tsp red pepper flakes
• 1 tbsp sesame seeds

Instructions

1. Cook the rice noodles according to package instructions, then rinse under cold water and drain well.
2. In a large bowl, combine the shredded chicken, carrots, cucumber, green onions, and cilantro.
3. In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, honey, ginger, garlic, and red pepper flakes.
4. Pour the dressing over the noodle mixture and toss gently to coat everything evenly.
5. Sprinkle with sesame seeds before serving.

The magic of this salad lies in the balance of sweet, tangy, and spicy flavors, all brought together by the silky noodles and crisp vegetables.

Tip: For an extra crunch, add a handful of chopped peanuts or cashews right before serving.

Indonesian Gado-Gado Noodle Salad

Bring a taste of Indonesia to your kitchen with this vibrant Gado-Gado Noodle Salad, a perfect blend of crunchy vegetables, tender noodles, and a rich peanut sauce that’s sure to delight.

Ingredients

• 8 oz rice noodles
• 1 cup shredded cabbage
• 1 cup bean sprouts
• 1/2 cup sliced cucumber
• 1/4 cup chopped green onions
• 1/4 cup chopped cilantro
• 1/2 cup creamy peanut butter
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tbsp lime juice
• 1 clove garlic, minced
• 1/2 tsp red pepper flakes
• 1/2 cup water

Instructions

1. Cook the rice noodles according to package instructions, then rinse under cold water and set aside.
2. In a large bowl, combine the shredded cabbage, bean sprouts, sliced cucumber, green onions, and cilantro.
3. In a small saucepan over medium heat, whisk together the peanut butter, soy sauce, brown sugar, lime juice, minced garlic, red pepper flakes, and water. Cook for 3-5 minutes, stirring constantly, until the sauce is smooth and slightly thickened.
4. Add the cooled noodles to the bowl of vegetables, then pour the peanut sauce over the top. Toss gently to coat everything evenly.
5. Serve immediately, or chill in the refrigerator for up to an hour to let the flavors meld together.

The magic of this dish lies in the contrast between the cool, crisp vegetables and the warm, spicy peanut sauce, creating a symphony of textures and flavors in every bite.

Tip: For an extra crunch, sprinkle some crushed peanuts on top before serving.

Filipino Pancit Noodle Salad

Bring a taste of the Philippines to your table with this vibrant Pancit Noodle Salad, a perfect blend of savory, tangy, and fresh flavors that’s sure to be a hit at any gathering.

Ingredients

• 8 oz rice noodles
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 small onion, thinly sliced
• 1 cup shredded chicken
• 1 cup shredded cabbage
• 1 carrot, julienned
• 1/4 cup soy sauce
• 2 tbsp lemon juice
• 1 tbsp fish sauce
• 1/2 tsp ground black pepper
• 1/4 cup chopped green onions
• 1/4 cup chopped cilantro

Instructions

1. Soak the rice noodles in warm water for 10 minutes, then drain and set aside.
2. Heat the vegetable oil in a large pan over medium heat. Add the garlic and onion, sautéing until soft and fragrant, about 2 minutes.
3. Add the shredded chicken, cabbage, and carrot to the pan. Stir-fry for 5 minutes until the vegetables are slightly tender.
4. Stir in the soy sauce, lemon juice, fish sauce, and black pepper. Add the drained noodles, tossing everything together until well combined and heated through, about 3 minutes.
5. Remove from heat and garnish with green onions and cilantro before serving.

This Pancit Noodle Salad stands out with its bright citrus notes and the perfect crunch from fresh vegetables, making it a refreshing twist on traditional noodle dishes.

Tip: For an extra kick, serve with sliced chili peppers or a drizzle of Sriracha on the side.

Mexican Noodle Salad with Avocado

This Mexican Noodle Salad with Avocado is a vibrant, refreshing dish that brings a fiesta of flavors to your table in just minutes!

Ingredients

• 8 oz spaghetti, broken into thirds
• 2 ripe avocados, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 2 tbsp lime juice
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Cook spaghetti according to package instructions until al dente. Drain and rinse under cold water to cool.
2. In a large bowl, combine the cooled spaghetti, avocados, cherry tomatoes, red onion, and cilantro.
3. In a small bowl, whisk together lime juice, olive oil, cumin, salt, and black pepper. Pour over the salad and toss gently to combine.
4. Serve immediately or chill for 30 minutes to let the flavors meld together.

The creamy avocado and zesty lime dressing make this noodle salad irresistibly fresh, perfect for those days when you crave something light yet satisfying.

Tip: For an extra kick, add a diced jalapeño to the salad or a pinch of chili powder to the dressing.

Greek Orzo Noodle Salad

This Greek Orzo Noodle Salad is a vibrant, flavor-packed dish that brings a taste of the Mediterranean to your table in under 30 minutes.

Ingredients

• 1 cup orzo pasta
• 1/4 cup extra virgin olive oil
• 2 tbsp red wine vinegar
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/4 red onion, thinly sliced
• 1/2 cup feta cheese, crumbled
• 1/4 cup Kalamata olives, sliced
• 2 tbsp fresh parsley, chopped

Instructions

1. Cook the orzo according to package instructions until al dente, then drain and rinse under cold water to cool.
2. In a large bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and black pepper to create the dressing.
3. Add the cooled orzo, cherry tomatoes, cucumber, red onion, feta cheese, and Kalamata olives to the bowl with the dressing. Toss gently to combine.
4. Sprinkle with fresh parsley before serving.

The crunch of fresh vegetables paired with the creamy feta and tangy olives makes this salad a refreshing standout at any picnic or potluck.

Tip: For an extra burst of flavor, let the salad sit for 10 minutes before serving to allow the flavors to meld.

Italian Pasta Noodle Salad

This Italian Pasta Noodle Salad is a vibrant, refreshing dish that brings a taste of Italy to your table with minimal effort and maximum flavor.

Ingredients

• 8 oz rotini pasta
• 1 cup cherry tomatoes, halved
• 1/2 cup black olives, sliced
• 1/4 cup red onion, finely diced
• 1/4 cup fresh basil, chopped
• 1/4 cup extra virgin olive oil
• 2 tbsp balsamic vinegar
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/4 cup grated Parmesan cheese

Instructions

1. Cook the rotini pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
2. In a large bowl, combine the cooled pasta, cherry tomatoes, black olives, red onion, and fresh basil.
3. In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, salt, black pepper, and garlic powder.
4. Pour the dressing over the pasta mixture and toss gently to coat all ingredients evenly.
5. Sprinkle the grated Parmesan cheese over the salad and toss lightly once more.
6. Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

The crisp texture of the vegetables paired with the tangy balsamic dressing makes this salad a standout side dish or a light main course.

Tip: For an extra burst of flavor, add a handful of sun-dried tomatoes or a sprinkle of red pepper flakes before serving.

Mediterranean Noodle Salad with Feta

This Mediterranean Noodle Salad with Feta is a vibrant, flavor-packed dish that brings the sunny tastes of the Mediterranean right to your table. Perfect for a quick lunch or a side dish at your next gathering, it’s as delightful to look at as it is to eat.

Ingredients

• 8 oz fusilli pasta
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, thinly sliced
• 1/2 cup Kalamata olives, pitted and halved
• 1/2 cup crumbled feta cheese
• 1/4 cup extra virgin olive oil
• 2 tbsp red wine vinegar
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Cook the fusilli pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
2. In a large bowl, combine the cooled pasta, cherry tomatoes, cucumber, red onion, and Kalamata olives.
3. In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, salt, and black pepper.
4. Pour the dressing over the pasta mixture and toss gently to combine.
5. Sprinkle the crumbled feta cheese over the top and give it one final gentle toss.

The beauty of this salad lies in the contrast of textures—the chewiness of the pasta, the crunch of the vegetables, and the creaminess of the feta—all brought together by the tangy dressing.

Tip: For an extra burst of flavor, let the salad sit for 10 minutes before serving to allow the flavors to meld together.

Caribbean Jerk Chicken Noodle Salad

Spice up your salad game with this Caribbean Jerk Chicken Noodle Salad, a vibrant dish that brings the heat and the sweet in every bite.

Ingredients

• 2 boneless, skinless chicken breasts
• 8 oz rice noodles
• 1 tbsp olive oil
• 2 tbsp Caribbean jerk seasoning
• 1 cup shredded purple cabbage
• 1 cup diced mango
• 1/2 cup sliced red bell pepper
• 1/4 cup chopped cilantro
• 2 tbsp lime juice
• 1 tbsp honey
• 1/2 tsp salt

Instructions

1. Preheat your grill to medium-high heat. Coat the chicken breasts with 1 tbsp olive oil and rub with 2 tbsp Caribbean jerk seasoning. Grill for 6-7 minutes per side, or until fully cooked. Let rest for 5 minutes before slicing.
2. Meanwhile, cook the rice noodles according to package instructions. Drain and rinse under cold water to stop the cooking process.
3. In a large bowl, combine the shredded purple cabbage, diced mango, sliced red bell pepper, and chopped cilantro.
4. In a small bowl, whisk together 2 tbsp lime juice, 1 tbsp honey, and 1/2 tsp salt to make the dressing.
5. Add the cooled noodles and sliced chicken to the large bowl with the vegetables. Drizzle with the dressing and toss gently to combine.

The contrast of the spicy jerk chicken with the sweet mango and tangy lime dressing makes this salad a standout dish that’s as flavorful as it is colorful.

Tip: For an extra kick, add a diced jalapeño to the salad or a sprinkle of extra jerk seasoning before serving.

Southwestern Ranch Noodle Salad

This Southwestern Ranch Noodle Salad is a vibrant, crunchy, and creamy dish that brings a fiesta of flavors to your table in no time!

Ingredients

• 8 oz rotini pasta
• 1 cup corn kernels, fresh or thawed from frozen
• 1 cup black beans, rinsed and drained
• 1 red bell pepper, diced
• 1/2 cup ranch dressing
• 1/4 cup salsa
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/4 tsp salt
• 1/4 cup chopped cilantro
• 1 avocado, diced

Instructions

1. Cook the rotini pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
2. In a large bowl, combine the cooled pasta, corn, black beans, and red bell pepper.
3. In a small bowl, whisk together the ranch dressing, salsa, chili powder, cumin, and salt until well blended.
4. Pour the dressing over the pasta mixture and toss gently to coat everything evenly.
5. Fold in the chopped cilantro and diced avocado just before serving to keep the avocado from browning.

The magic of this salad lies in the creamy ranch dressing spiked with salsa and spices, creating a dressing that’s both familiar and excitingly different.

Tip: For an extra kick, add a diced jalapeño to the mix or serve with lime wedges on the side.

BBQ Pulled Pork Noodle Salad

This BBQ Pulled Pork Noodle Salad is a delightful twist on classic pulled pork, combining smoky flavors with fresh, crunchy vegetables for a perfect summer meal.

Ingredients

• 1 lb pulled pork, cooked and shredded
• 8 oz rice noodles
• 1 cup shredded purple cabbage
• 1 cup shredded carrots
• 1/2 cup sliced green onions
• 1/4 cup chopped cilantro
• 1/2 cup BBQ sauce
• 2 tbsp lime juice
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

1. Cook rice noodles according to package instructions, then rinse under cold water and set aside.
2. In a large bowl, combine pulled pork, shredded cabbage, carrots, green onions, and cilantro.
3. In a small bowl, whisk together BBQ sauce, lime juice, soy sauce, sesame oil, garlic powder, salt, and black pepper.
4. Pour the dressing over the pork and vegetable mixture, tossing to coat evenly.
5. Add the cooled rice noodles to the bowl and gently toss everything together until well combined.
6. Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

The contrast of the smoky pulled pork with the crisp vegetables and tangy dressing makes this noodle salad a standout dish that’s as satisfying as it is refreshing.

Tip: For an extra crunch, sprinkle some crushed peanuts on top before serving.

Herbed Lemon Noodle Salad

Brighten up your meal with this Herbed Lemon Noodle Salad, a refreshing twist on pasta salad that’s bursting with citrus and fresh herbs.

Ingredients

• 8 oz thin spaghetti
• 1/4 cup olive oil
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh parsley
• 2 tbsp chopped fresh dill
• 2 tbsp chopped fresh chives
• 1/2 cup crumbled feta cheese

Instructions

1. Cook the thin spaghetti according to package instructions until al dente. Drain and rinse under cold water to cool.
2. In a large bowl, whisk together the olive oil, fresh lemon juice, lemon zest, salt, and black pepper.
3. Add the cooled spaghetti to the bowl with the dressing. Toss well to coat the noodles evenly.
4. Stir in the chopped fresh parsley, dill, and chives, mixing until the herbs are distributed throughout the salad.
5. Sprinkle the crumbled feta cheese over the top and gently toss to combine.

The zestiness of the lemon paired with the creamy feta and aromatic herbs makes this salad a standout side dish or light main course.

Tip: For an extra crunch, add some toasted pine nuts or sliced almonds right before serving.

Conclusion

We hope these 18 refreshing noodle salad recipes inspire your next meal! Perfect for any occasion, they’re sure to delight. Try them out, share your favorites in the comments, and don’t forget to pin this article on Pinterest for easy access. Happy cooking!