Asian Pasta Salad Recipe [Gluten-Free]

Summer is in full swing and with it has come cook-outs, picnics, and family gatherings. That is why having the ingredients for an easy and favorite dish to share is a must. This weekend we are heading to my parents’ house for our family’s annual 4th of July Celebration and the thing we like to do the most together is share good food. This year I’ll be taking my Gluten-Free Asian Pasta Salad. It’s my new favorite summer dish because the flavors are not only amazing but it’s so easy to toss together as well.  Plus, it’s so good that no one will suspect it’s gluten free!

Here’s why this Asian Pasta Salad is a popular choice:

• Versatile: Works with various noodles, proteins (tofu, chicken, shrimp), and veggies.
• Make-ahead friendly: Actually tastes better after marinating in the fridge.
• Dairy-free & often gluten-free: Easy to adapt for dietary needs.
• Crowd-pleaser: Appeals to many palates with its balance of flavors and textures.
• Refreshing: Served cold or room temperature, it’s ideal for summer meals or lunches.

Asian Pasta Salad With Sesame Ginger Dressing

Asian pasta salad is popular because it combines bold, fresh, and savory flavors with a cool, satisfying texture—perfect for warm weather, meal prep, or potlucks. It is Savory and Tangy with a touch of Umami thanks to the soy sauce, sesame oil, and rice vinegar dressing. Raw veggies like cabbage and carrots add a fresh crunch and contrast to the chewy noodles. You get a bit of a zesty kick from the ginger and chili flakes.

Asian Pasta Salad Ingredients:

• 1 lb rice noodles (for example you could use Thai Kitchen Stir-Fry Rice Noodles or Ocean’s Halo Organic Rice Noodles)
• 1/2 cup chopped fresh cilantro
• 2 large carrots
• 2-3 cups cabbage (green cabbage, red cabbage, or Napa cabbage)
• optional garnish: toasted sesame seeds, chopped peanuts, and/or lime wedges

Sesame Ginger Dressing Ingredients:

• 1/2 cup olive oil
• 2 tsp sesame oil
• 1/4 cup Tamari (a gluten-free version of soy sauce)
• 1/4 cup rice vinegar (may sub white vinegar)
• 1-2 garlic cloves
• 1 tbsp freshly grated ginger
• 1/2-1 tsp crushed red pepper chili flakes (depending on how hot you want it)
• salt and pepper to taste

For an Asian pasta salad, the best noodles depend on the texture and flavor profile you’re going for. I suggest rice noodles because they are light, gluten-free option that absorbs flavor well. Cook gently to avoid mushiness. However, you can go with Lo Mein noodles, ramen noodles, or even spaghetti noodles if you like a heartier texture with a slightly richer taste and don’t need the salad to be gluten-free.

How To Make Asian Noodle Salad (Cold):

Begin by cooking your pasta according to the package directions, taking care not to overcook. A slightly al dente noodle is what you are going for with this asian pasta salad recipe. Please note that if you choose to use ramen noodles as a substitute for rice noodles, they are not traditionally gluten-free. Rice noodles also have a nice firm texture that works well in this Asian salad.

While pasta is cooking peel and rinse carrots. Grate them and set aside.

Rinse cilantro and chop into small pieces. Use as little or as much as you like.

If you are using fresh cabbage, rinse and chop into small pieces.  If using a bagged, pre-chopped cabbage transfer to a large bowl.

Mix cilantro, carrots, and cabbage together. You can add in your favorite fresh veggies it you want. For example, diced green onions, red bell pepper, purple cabbage, bean sprouts, or snap peas.

When pasta is done cooking, drain and immediately rinse with cold water for several minutes to stop the cooking process.  Toss with a drizzle of olive oil to prevent noodles from sticking together.  Allow it to finish cooling while you make your Asian pasta salad dressing.

How To Make Asian Pasta Salad Dressing:

To make dressing combine the olive oil, sesame oil, Tamari, rice wine vinegar, and red pepper flakes in a mason jar.  Add minced garlic cloves and grated fresh ginger to the jar. Shake dressing ingredients vigorously to combine. This homemade dressing is where the asian flavors really pop. I love it tangy like this but add a teaspoon of brown sugar and shake some more if you like a touch of sweetness.

Combine cooled pasta with the cabbage mixture and stir in the dressing. Add salt and pepper to taste.

Keep the Asian pasta salad refrigerated until ready to eat. Serve, top with optional garnish, and enjoy! You can use this cold pasta salad as a side dish or top with some rotisserie chicken for a complete meal.

Printable Recipe Card For Asian Pasta Salad

Conclusion

The crunchy vegetables and the tangy sauce make this delicious asian pasta salad a huge hit. This cold noodle salad is a great recipe for the hot summer months and for bringing to cookouts. Of course, this salad could be made with spaghetti noodles if you prefer but rice noodles are very fun and authentic. If I want to make this a bit more hearty, I add cooked chicken breast slices or leftover rotisserie chicken. It is excellent that way too! Have you tried Asian pasta salad before?

Related Posts:

Chinese Dumplings Recipe From Chinese Soul Food

Gluten free popcorn chicken recipe

Chinese Style Steamed Halibut