Gluten Free Pasta Salad Recipe with Rice Noodles

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This is an excellent salad to make for a summer BBQ, backyard get together, or a holiday pot luck.  There are so many delicious crunchy veggies which get dressed to perfection in the sweet and salty Asian dressing. This is also a great salad to make for a hot summer lunch or dinner.  And it will definitely be loved by everyone at your table!

This Gluten Free Rice Noodle Pasta Salad Recipe Is:

• Refreshing
• Crunchy
• Tangy
• Sweet & Salty
• Packed with Flavor
• Versatile: can be made with whatever ingredients you have on hand
• Vegan, gluten free, and dairy free

What’s In This Gluten Free Pasta Salad with Rice Noodles?

Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!

• Cucumber, Avocado, Cabbage, Carrots, Greens
• Rice Noodles – long rice noodles give this salad a really nice texture, use those or gluten-free spaghetti. I like a medium rice noodle, but you can opt for a thinner vermicelli noodle or a broader stir fry noodle as well.
• Lime Juice: fresh squeezed!  If you don’t have fresh limes, this instant lime is actually really great in a pinch.
• Tamari: tamari is a gluten-free version of soy sauce. Tamari has a bright salty flavor, and adds a really nice depth of umami to this dish.
• Maple Syrup
• Red Chili Pepper Flakes: for a little heat! if you don’t like spice, you can absolutely skip them in this recipe.

Affordable & Budget Friendly Recipes for Entertaining

How Do I Make This Vegetarian Asian Rice Noodle Salad with Vegetables?

1. Cook rice noodles according to package instructions.  Rinse under cool water, drain, and place in a very large bowl.
2. Add the arugula, green cabbage, red cabbage, cucumber, and carrots.
3. Add all the dressing ingredients to a mason jar and shake well to combine.
4. Pour dressing over the noodles and vegetables, and toss well to combine.
5. Add the sliced avocado to the top of the salad, and enjoy!

This salad is great to meal prep or make ahead.  The hearty veggies stand up surprisingly well in the refrigerator, and the salad will last a few days chilled.  Just make sure to save the avocado for right when you are about to serve, don’t add it to the salad and then refrigerate as it can oxidize and brown in the fridge.

Dietary Modifications for this Rice Noodle Pasta Salad:

• This recipe is naturally vegan, vegetarian, and dairy free.
• To make gluten free, make sure you are using gluten free noodles or rice noodles.  Also make sure you use tamari or coconut aminos (just not soy sauce, as regular soy sauce is not gluten free). Always use certified gluten free ingredients.
• If you aren’t vegan or vegetarian, you can add some cooked chicken for protein.
• To make nut free, avoid the peanut oil and substitute another neutral oil instead, like olive oil.
• This recipe is refined sugar free, just make sure any ingredient you add to the sauce doesn’t contain added sugars.

More Bright and Fresh Summer Salad Recipes You’ll Love!

Caprese Pasta Salad with Pesto Vinaigrette

Thai Quinoa Cabbage Salad

Deviled Egg Salad

Sweet Vinegar & Oil Coleslaw

Spicy Peanut Sesame Noodles

Share This Gluten Free Asian Inspired Noodle Salad Recipe

If you made this recipe, please leave a star rating and let me know how it went in the comments below. I’d love to hear from you!

Gluten Free Pasta Salad with Rice Noodles

By Kelly Jensen

This gluten free pasta salad recipe is loaded with vegetables and rice noodles in a bright and tangy dressing. A great make ahead lunch, refreshing and crunchy.  Vegetarian, gluten free, and dairy free –  perfect for everyone at your table.

4.91 from 11 votes

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course Pasta, Salad

Cuisine American, Asian

Servings 8 servings

Calories 329 kcal

Ingredients

  

1x2x3x

For the Salad

• ▢ 12 ounces rice noodles make sure they are certified gluten free
• ▢ 4 cups arugula or fresh spinach
• ▢ 1 cup green cabbage shredded
• ▢ 1 cup red cabbage shredded
• ▢ 1 cucumber diced
• ▢ 2 carrots shredded
• ▢ 1 avocado sliced

For the Dressing

• ▢ 1/3 cup peanut oil
• ▢ 2 limes juiced
• ▢ 1 teaspoon light sesame oil
• ▢ 2 tablespoons Tamari or liquid aminos
• ▢ 2 cloves garlic minced
• ▢ 2 tablespoons agave nectar or maple syrup/honey
• ▢ Crushed Red Pepper Flakes to taste

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Instructions

 

• Cook spaghetti according to package instructions.  Rinse under cool water, drain, and place in a very large bowl.
• Add the arugula, green cabbage, red cabbage, cucumber, and carrots. 
• Add all the dressing ingredients to a mason jar and shake well. Pour dressing over the noodles and vegetables, and toss well to combine.
• Add sliced avocado to the top of the salad, serve and enjoy!

Notes

Dietary Modifications for this Rice Noodle Pasta Salad:

• This recipe is naturally vegan, vegetarian, and dairy free.
• To make gluten free, make sure you are using gluten free noodles or rice noodles.  Also make sure you use tamari or coconut aminos (just not soy sauce, as regular soy sauce is not gluten free). Always use certified gluten free ingredients.
• If you aren’t vegan or vegetarian, you can add some cooked chicken for protein.
• To make nut free, avoid the peanut oil and substitute another neutral oil instead, like olive oil.
• This recipe is refined sugar free, just make sure any ingredient you add to the sauce doesn’t contain added sugars.

 

Nutrition

Calories: 329kcalCarbohydrates: 50gProtein: 3gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gSodium: 99mgPotassium: 357mgFiber: 4gSugar: 8gVitamin A: 2991IUVitamin C: 22mgCalcium: 55mgIron: 1mg

Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!

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