Sesame Noodle Salad

Pasta salads are the name of the game this summer – I’m calling it now! It’s the year of the pasta salad. And this Sesame Noodle Salad is beyond!

Sesame Noodle Pasta Salad from (@whatsgabycookin)

Who knows if it will really be a summer of pasta salads. But I have carbs on the brain. Remember that Asian Chicken Slaw we made a while back? Welp, I’ve turned it into a Sesame Noodle Salad to compliment my Bo Ssam Dinner party because when you’re cooking for a crowd you need plenty of side dish options! And who doesn’t love a pasta salad!

Sesame Noodle Pasta Salad from (@whatsgabycookin)

This one feeds a LOT of people – which is exactly as I intended it – because if you are lucky enough to have any leftovers that means you have lunch the following day. And you could even throw in some rotisserie chicken for some protein if that’s your thing! So whip it up a few times. And promise me one of those times will be for the Bo Ssam party.

I can guarantee you won’t be disappointed!

Sesame Noodle Salad

Yield: Serves 8+

Sesame Noodle Salad


    For the dressing
  • 2 limes, juiced
  • 1/3 cup low sodium soy sauce
  • 1/3 cup extra virgin olive oil
  • 2 tablespoons brown sugar
  • 4 tablespoons grated ginger
  • 3 tablespoons toasted sesame oil
  • 3 cloves garlic, peeled and minced
  • For the Salad
  • 1/2 head Napa cabbage, thinly sliced
  • 1/2 head Red cabbage, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 large carrot, shredded
  • 6 green onions, thinly cut on the bias
  • 3 persian cucumbers, halved and thinly sliced
  • 1 cup pea pods, halved
  • fresh basil
  • fresh cilantro
  • 1 lb linguini, cooked according to package directions and cooled to room temp


  1. Whisk together the dressing ingredients and set aside.
  2. Combine the Napa cabbage, red cabbage, sliced bell peppers. carrot and green onion and toss together. Add in a handful of sliced basil and fresh cilantro along with the cooked pasta.
  3. Pour the liquid mixture over the vegetables and pasta and toss to combine. Season with extra soy sauce if needed and serve immediately.

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking

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  1. This sounds so good, Gaby!! I love the whole menu, Bo Ssam is one of my favorite things to cook for company. Looks fabulous!

  2. Hey Gaby – how well does this salad hold up? Thinking of bringing it to a new mom and wondering about leftovers. Thanks.

  3. OMG these are my favorite kinds of salads! They are even better the next day.. in my opinion. 🙂 cold noodles yessss

  4. Hi Gaby, making this now but i bought sesame oil, instead of toasted sesame oil? Will it have different flavor?
    Thank you!!❤

    1. Just made tonight for second time and you are right it was delish!!! Thank you for recipe and for responding ❤

  5. Hi Gaby, I watched your insta- last live last night and asked about toasted sesame oil. I see this recipie calls for that and last night you used regular sesame oil in your Thai salad. Which do you prefer and why? Thanks, Beth from Florida

  6. Added 1.5 tablespoons of creamy peanut butter (the organic kind with no added sugar) and it was perfect! As leftovers I ate it both cold and heated up. Yum.

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