Sesame Ginger Noodle Salad [Vegan]

5 from 14 reviews

This vegan sesame ginger pasta salad is loaded with fresh vegetables and homemade dressing for a healthy take on a classic pasta salad.



Pasta Salad

  • 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
  • 1/4 cup toasted sesame seeds, for garnish

For dressing:


  1. Cook pasta until al dente. Toss in olive oil and season to taste with salt and pepper. Place in the fridge to cool while you prep the other ingredients. 
  2. Add pasta, pepper, cabbage, carrots, edamame, and green onion to a large bowl.
  3. Add all dressing ingredients to a large mason jar and shake it until smooth and creamy. 
  4. Pour dressing over the pasta salad and toss to coat evenly. 
  5. Garnish with sesame seeds and enjoy!



Make sure you cook your pasta just al dente. Nothing ruins a pasta salad more than overcooked pasta. I always cook my pasta for the minimum time listed on the instructions (sometimes even a minute or two less). This ensures that the pasta still has a bit of a bite and will not become mushy when you add the dressing.

If you'll be eating this salad as a meal prep recipe, just add half the dressing initially. Then add a little more each day just before eating so that the pasta salad doesn't get soggy and the flavors stay fresh! The dressing will stay good in the fridge for up to 5 days.

Keywords: cold noodle salad, Thai pasta salad