26+ Flavorful Summer Noodle Salad Recipes to Keep You Cool All Season Long

When the summer heat hits, there’s nothing more satisfying than a cool, refreshing meal that’s light yet filling.

Summer noodle salads fit the bill perfectly—packed with vibrant veggies, fresh herbs, and a variety of dressings, they make for a delicious and versatile dish.

Whether you’re hosting a barbecue, preparing a quick lunch, or planning a picnic, these noodle salads are the perfect go-to option to beat the heat while satisfying your taste buds.

In this post, we’ve rounded up 26+ summer noodle salad recipes that are sure to add a burst of flavor to your summer table.

From creamy avocado pasta to spicy Thai-inspired noodles, each recipe offers a unique twist, ensuring that there’s something for everyone.

Let’s dive in and discover the perfect summer salad that’ll become your new favorite!

26+ Flavorful Summer Noodle Salad Recipes to Keep You Cool All Season Long

With over 26+ refreshing and delicious noodle salad recipes to choose from, your summer menu is sure to be bursting with flavor.

These dishes are not only quick and easy to prepare but also packed with the season’s freshest ingredients.

Whether you prefer a creamy, tangy, or spicy dressing, there’s a noodle salad recipe that will hit the spot.

So, gather your ingredients, get creative with your toppings, and enjoy these vibrant dishes all summer long!

Sesame Ginger Soba Noodle Salad

Light, nutty, and packed with bright flavors, this sesame ginger soba noodle salad is a delightful dish that brings together Japanese soba noodles, crisp vegetables, and a tangy dressing.

It’s vegan-friendly, incredibly easy to make, and ideal served cold, making it a go-to for hot summer days.

Ingredients:

• 8 oz soba noodles
• 1 cup shredded red cabbage
• 1 cup julienned carrots
• 1 red bell pepper, thinly sliced
• 2 green onions, thinly sliced
• 1 tbsp toasted sesame seeds
• ¼ cup chopped cilantro

For the dressing:

• 2 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tbsp soy sauce
• 1 tbsp fresh lime juice
• 1 tbsp grated ginger
• 1 tsp maple syrup or honey
• 1 clove garlic, minced

Instructions:

1. Cook the soba noodles according to package instructions. Drain and rinse with cold water to stop cooking.
2. In a small bowl, whisk together all the dressing ingredients until well combined.
3. In a large bowl, combine the soba noodles, cabbage, carrots, bell pepper, and green onions.
4. Pour the dressing over the noodle mixture and toss to coat evenly.
5. Sprinkle with sesame seeds and cilantro before serving.

This salad is best enjoyed chilled, and the flavors deepen beautifully after sitting for a few hours.

It’s refreshing, light yet satisfying, and perfect for picnics, packed lunches, or as a cooling side to grilled dishes.

Spicy Thai Peanut Noodle Salad

If you love bold, spicy, and creamy flavors, this Thai peanut noodle salad will be your new summer staple.

It’s a flavor-packed dish that combines rice noodles with crunchy vegetables and a smooth, spicy peanut dressing that keeps you coming back for more.

Ingredients:

• 8 oz rice noodles
• 1 cup shredded carrots
• 1 cucumber, julienned
• 1 red bell pepper, thinly sliced
• ¼ cup chopped peanuts
• ¼ cup chopped cilantro
• 2 tbsp chopped green onions

For the peanut dressing:

• ¼ cup creamy peanut butter
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey or maple syrup
• 1 tbsp lime juice
• 1 tsp Sriracha or chili paste (adjust to taste)
• 1 clove garlic, minced
• 2–3 tbsp warm water (to thin the sauce)

Instructions:

1. Cook rice noodles according to the package directions. Drain and rinse under cold water.
2. In a bowl, whisk together all the dressing ingredients, adding water as needed until smooth and pourable.
3. In a large bowl, combine the noodles, carrots, cucumber, and bell pepper.
4. Pour the peanut dressing over the noodles and toss until everything is coated.
5. Top with chopped peanuts, cilantro, and green onions before serving.

This salad delivers a satisfying contrast of textures—chewy noodles, crisp veggies, and crunchy peanuts—tied together with a luscious peanut sauce.

It’s a great make-ahead dish and can be served as a main or side for a summer barbecue or potluck.

Mediterranean Orzo Pasta Salad

Bright, herbaceous, and bursting with Mediterranean flavors, this orzo salad is a refreshing spin on traditional noodle dishes.

It’s filled with juicy tomatoes, cucumbers, olives, and a lemony vinaigrette that makes every bite sing with summer.

Ingredients:

• 8 oz orzo pasta
• 1 cup cherry tomatoes, halved
• 1 cup diced cucumber
• ½ cup Kalamata olives, halved
• ¼ cup crumbled feta cheese
• 2 tbsp chopped red onion
• ¼ cup chopped fresh parsley
• 1 tbsp chopped fresh mint (optional)

For the dressing:

• 3 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. Cook the orzo pasta until al dente. Drain and rinse with cold water.
2. In a small bowl or jar, whisk together all the dressing ingredients.
3. In a large bowl, combine the cooked orzo, cherry tomatoes, cucumber, olives, feta, red onion, and herbs.
4. Drizzle with the dressing and toss to combine. Chill before serving for best flavor.

This Mediterranean orzo salad is a sunshine-filled dish perfect for summer gatherings.

It’s fresh and tangy with just enough richness from the feta and olives to make it satisfying. Whether served as a light lunch or a colorful side, it always disappears fast!

Vietnamese Rice Noodle Salad with Lime Fish Sauce Dressing

This zesty Vietnamese noodle salad, also known as bún, is bursting with flavor and texture.

It features rice noodles, fresh herbs, crisp vegetables, and a tangy lime fish sauce dressing that ties it all together. It’s a bright, cooling dish that feels like sunshine in a bowl.

Ingredients:

• 8 oz thin rice noodles
• 1 cup shredded lettuce
• 1 cup julienned cucumber
• 1 cup shredded carrots
• ½ cup bean sprouts
• ¼ cup chopped mint
• ¼ cup chopped cilantro
• ¼ cup chopped peanuts

For the dressing:

• 3 tbsp fish sauce
• 2 tbsp lime juice
• 1 tbsp rice vinegar
• 1 tbsp sugar
• 1 clove garlic, minced
• ½ tsp chili flakes or 1 small red chili, minced

Instructions:

1. Soak or cook rice noodles according to the package directions. Rinse with cold water and drain well.
2. In a bowl, whisk together the dressing ingredients until the sugar is dissolved.
3. In a large mixing bowl, combine the noodles, lettuce, cucumber, carrots, and bean sprouts.
4. Drizzle with the dressing and toss to combine.
5. Garnish with fresh herbs and chopped peanuts before serving.

Light, tangy, and herbaceous, this salad makes for a refreshing lunch or a cool side dish for grilled meats or seafood.

It’s also a great gluten-free option and can be customized with your favorite toppings or proteins like grilled shrimp or tofu.

Creamy Avocado Cilantro Pasta Salad

Rich and refreshing all at once, this creamy avocado noodle salad blends soft pasta with a vibrant green dressing made from ripe avocado, fresh herbs, and lime.

It’s a cool, creamy take on pasta salad with a summer-ready twist.

Ingredients:

• 8 oz rotini or fusilli pasta
• 1 avocado, pitted and peeled
• ½ cup plain Greek yogurt (or vegan alternative)
• 1 tbsp lime juice
• 1 garlic clove
• ¼ cup fresh cilantro
• Salt and pepper, to taste
• 1 cup cherry tomatoes, halved
• ½ cup corn kernels (fresh, grilled, or thawed from frozen)
• ¼ cup chopped red onion

Instructions:

1. Cook pasta until al dente. Drain and rinse with cold water.
2. In a blender or food processor, blend avocado, yogurt, lime juice, garlic, and cilantro until smooth. Season with salt and pepper.
3. In a large bowl, combine the pasta, tomatoes, corn, and red onion.
4. Pour the avocado dressing over the salad and toss to coat.
5. Chill for 30 minutes before serving for best flavor.

This salad is luxuriously creamy without being heavy, and it’s a great way to incorporate healthy fats and fresh produce.

It’s perfect for summer potlucks or even as a make-ahead weekday lunch.

Cold Udon Noodle Salad with Soy Citrus Dressing

This chilled udon noodle salad is hearty yet cooling, with thick, chewy noodles, crisp veggies, and a refreshing soy-citrus dressing.

It brings together Japanese flavors in a dish that’s simple, elegant, and ideal for warm-weather dining.

Ingredients:

• 12 oz udon noodles (fresh or frozen)
• 1 cup thinly sliced cucumber
• 1 cup shredded purple cabbage
• ½ cup shredded carrot
• 2 scallions, thinly sliced
• 1 tsp toasted sesame seeds
• Optional: sliced tofu or grilled chicken

For the dressing:

• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp mirin or honey
• 1 tbsp fresh orange juice
• 1 tbsp lime juice
• 1 tsp sesame oil
• ½ tsp grated ginger

Instructions:

1. Cook the udon noodles according to the package directions. Rinse under cold water until completely cool.
2. In a jar or small bowl, whisk together all dressing ingredients.
3. In a large bowl, combine the noodles, cucumber, cabbage, carrot, and scallions.
4. Pour the dressing over the noodle mixture and toss to combine.
5. Garnish with sesame seeds and protein if using. Serve chilled.

This dish strikes a perfect balance between sweet, savory, and citrusy notes.

The udon noodles add satisfying chewiness, while the vegetables and dressing keep things light and fresh—making this a sophisticated yet easy summer meal.

Lemon Basil Pesto Pasta Salad

This lemon basil pesto pasta salad is fresh, aromatic, and zesty, making it the perfect dish for summer gatherings.

The vibrant pesto, made with fresh basil, lemon, and nuts, complements the pasta beautifully, while the bright lemony dressing adds a touch of tanginess to every bite.

Ingredients:

• 8 oz penne or rotini pasta
• 1 cup fresh basil leaves
• 2 tbsp pine nuts (or walnuts)
• 2 cloves garlic
• ¼ cup grated Parmesan cheese
• 1 tbsp lemon zest
• 3 tbsp lemon juice
• ¼ cup extra virgin olive oil
• Salt and pepper, to taste
• 1 cup cherry tomatoes, halved
• ½ cup fresh mozzarella balls (optional)
• ¼ cup toasted pine nuts for garnish

Instructions:

1. Cook pasta according to the package directions. Drain and rinse under cold water.
2. In a food processor, blend the basil, pine nuts, garlic, Parmesan, lemon zest, and lemon juice until smooth. Slowly stream in olive oil until the pesto reaches a creamy consistency. Season with salt and pepper to taste.
3. In a large bowl, toss the cooked pasta with the pesto, ensuring it’s evenly coated.
4. Gently stir in the cherry tomatoes and mozzarella balls (if using).
5. Garnish with toasted pine nuts before serving.

This salad is bright and herbaceous, with the lemon pesto elevating the dish to new heights. It’s perfect for outdoor BBQs, picnics, or as a light, refreshing meal on a warm day.

The creamy mozzarella and fresh tomatoes add a pop of texture and flavor.

Mediterranean Chickpea and Orzo Salad

A hearty yet light salad, this Mediterranean chickpea and orzo salad combines the flavors of Greece with the satisfying texture of orzo pasta and the goodness of chickpeas.

With olives, cucumbers, tomatoes, and a tangy vinaigrette, it’s a great choice for a filling lunch or a flavorful side dish.

Ingredients:

• 8 oz orzo pasta
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup diced cucumber
• 1 cup cherry tomatoes, halved
• ½ cup Kalamata olives, pitted and sliced
• ¼ cup crumbled feta cheese
• ¼ cup red onion, thinly sliced
• 2 tbsp chopped fresh parsley

For the dressing:

• 3 tbsp olive oil
• 2 tbsp red wine vinegar
• 1 tbsp Dijon mustard
• 1 tsp dried oregano
• Salt and pepper, to taste

Instructions:

1. Cook the orzo according to the package instructions. Drain and rinse with cold water.
2. In a small bowl, whisk together the dressing ingredients.
3. In a large bowl, combine the cooked orzo, chickpeas, cucumber, tomatoes, olives, feta, red onion, and parsley.
4. Drizzle with the dressing and toss to combine.
5. Chill for 30 minutes before serving to allow the flavors to meld.

This Mediterranean-inspired salad is both filling and refreshing, thanks to the hearty chickpeas, tangy feta, and fresh veggies.

The light vinaigrette adds a perfect punch of flavor that will have everyone coming back for more. It’s perfect for meal prep, picnics, or as a side dish.

Sweet and Spicy Mango Noodle Salad

Packed with tropical flavors, this sweet and spicy mango noodle salad features vibrant mango, crunchy veggies, and a spicy-sweet dressing that’s balanced with tangy lime and soy.

It’s a bold, refreshing dish that’s a great addition to summer meals.

Ingredients:

• 8 oz rice noodles (or soba noodles)
• 1 ripe mango, peeled and julienned
• 1 red bell pepper, thinly sliced
• 1 cucumber, julienned
• 1 small carrot, julienned
• 2 tbsp chopped cilantro
• 2 tbsp chopped peanuts for garnish

For the dressing:

• 2 tbsp soy sauce
• 1 tbsp honey or maple syrup
• 1 tbsp rice vinegar
• 1 tbsp lime juice
• 1 tsp Sriracha or chili sauce (adjust to taste)
• 1 clove garlic, minced
• 1 tsp sesame oil

Instructions:

1. Cook the noodles according to the package instructions. Drain and rinse under cold water.
2. In a small bowl, whisk together the dressing ingredients until smooth and combined.
3. In a large mixing bowl, toss the noodles, mango, bell pepper, cucumber, and carrot.
4. Pour the dressing over the noodles and toss to combine.
5. Garnish with cilantro and chopped peanuts before serving.

This sweet and spicy noodle salad is bursting with bold flavors, from the tropical mango to the zesty lime and the heat from the Sriracha.

It’s a fun and vibrant dish that’s perfect for a light dinner, a side to grilled chicken, or even as a picnic treat. The peanuts add a lovely crunch, and the dressing ties everything together with its balance of sweet, sour, and heat.

Cucumber and Avocado Cold Soba Noodle Salad

A refreshing and creamy noodle salad, this cucumber and avocado soba noodle salad is a light yet satisfying dish, perfect for a summer lunch or a side dish.

The creamy avocado and crisp cucumber balance the nutty soba noodles, while the tangy sesame dressing adds an extra layer of flavor.

Ingredients:

• 8 oz soba noodles
• 1 cucumber, thinly sliced
• 1 avocado, pitted and diced
• 2 tbsp sesame seeds
• 2 green onions, sliced

For the dressing:

• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tsp honey or maple syrup
• 1 tsp grated ginger
• 1 tbsp lime juice

Instructions:

1. Cook soba noodles according to the package instructions. Drain and rinse under cold water.
2. In a small bowl, whisk together the dressing ingredients.
3. In a large bowl, combine the cooked soba noodles, cucumber, and avocado.
4. Drizzle the dressing over the salad and toss gently to coat.
5. Garnish with sesame seeds and green onions before serving.

This noodle salad is simple yet full of flavor, making it perfect for a light summer meal or as a side dish to accompany grilled fish or tofu.

The creamy avocado pairs beautifully with the fresh cucumber, while the sesame dressing brings a nutty depth to the dish.

Spicy Thai Glass Noodle Salad

If you enjoy bold, vibrant flavors, this spicy Thai glass noodle salad will be a hit.

Glass noodles, also known as cellophane noodles, provide a silky texture that pairs perfectly with the crunchy vegetables and spicy-sweet dressing. It’s refreshing and energizing, perfect for a warm day.

Ingredients:

• 8 oz glass noodles (cellophane noodles)
• 1 red bell pepper, julienned
• 1 cucumber, julienned
• 1 cup shredded purple cabbage
• ½ cup fresh cilantro, chopped
• ¼ cup chopped roasted peanuts
• 1 red chili, thinly sliced (optional)

For the dressing:

• 2 tbsp fish sauce
• 1 tbsp lime juice
• 1 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tbsp rice vinegar
• 1 tsp chili paste or sriracha (adjust to taste)
• 1 clove garlic, minced

Instructions:

1. Cook the glass noodles according to the package instructions. Drain and rinse with cold water to stop cooking.
2. In a small bowl, whisk together all dressing ingredients until the sugar dissolves.
3. In a large bowl, combine the cooked noodles, red bell pepper, cucumber, cabbage, cilantro, and chili (if using).
4. Pour the dressing over the noodle mixture and toss to coat.
5. Garnish with chopped peanuts before serving.

This Thai-inspired glass noodle salad is a perfect balance of spice, sweetness, and tang.

The noodles absorb the flavors of the dressing, while the vegetables add crunch and freshness. It’s a great option for a light dinner or a fun side dish at summer parties.

Caprese Pesto Pasta Salad

Inspired by the classic Caprese salad, this pasta version adds a twist with the addition of pesto, making it even more flavorful.

The combination of fresh tomatoes, mozzarella, basil, and pesto dressing is perfect for any summer gathering, whether it’s a barbecue, picnic, or casual weeknight meal.

Ingredients:

• 8 oz farfalle or fusilli pasta
• 1 cup cherry tomatoes, halved
• 1 cup fresh mozzarella balls, halved
• ¼ cup fresh basil, chopped
• ¼ cup grated Parmesan cheese

For the pesto dressing:

• 1 cup fresh basil leaves
• 2 tbsp pine nuts
• 2 cloves garlic
• ¼ cup olive oil
• ¼ cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Cook pasta according to package directions. Drain and rinse with cold water.
2. In a food processor, combine basil, pine nuts, garlic, olive oil, Parmesan, salt, and pepper. Process until smooth and creamy.
3. In a large bowl, combine the cooked pasta, cherry tomatoes, mozzarella, and chopped basil.
4. Pour the pesto dressing over the pasta mixture and toss gently to coat.
5. Sprinkle with Parmesan cheese before serving.

This Caprese pesto pasta salad is a flavorful and satisfying dish with a perfect balance of creamy mozzarella, juicy tomatoes, and the earthy richness of basil pesto.

It’s perfect for potlucks, picnics, or a quick dinner.

Sweet Chili Mango Noodle Salad

This Sweet Chili Mango Noodle Salad is a vibrant and tropical dish that combines fresh mango with a sweet chili dressing.

It’s an irresistible mix of sweet, spicy, and tangy flavors, perfect for summer gatherings or as a refreshing side dish.

Ingredients:

• 8 oz rice noodles (or vermicelli noodles)
• 1 ripe mango, julienned
• 1 red bell pepper, thinly sliced
• 1 cucumber, julienned
• 2 tbsp chopped fresh cilantro
• 2 tbsp chopped peanuts (optional for garnish)

For the sweet chili dressing:

• 3 tbsp sweet chili sauce
• 2 tbsp rice vinegar
• 1 tbsp lime juice
• 1 tsp soy sauce
• 1 tsp sesame oil
• 1 tsp honey or maple syrup (optional)
• 1 small red chili, minced (optional for extra spice)

Instructions:

1. Cook the rice noodles according to the package directions. Drain and rinse under cold water.
2. In a small bowl, whisk together all the dressing ingredients until smooth and combined.
3. In a large mixing bowl, combine the cooled noodles, mango, bell pepper, cucumber, and cilantro.
4. Drizzle with the sweet chili dressing and toss to coat evenly.
5. Garnish with chopped peanuts before serving.

This salad brings a beautiful balance of sweet and spicy flavors, complemented by the fresh mango and crunchy veggies.

It’s a fantastic dish for hot days or as a refreshing side to grilled meats.

Zucchini Noodles with Lemon Garlic Dressing

A lighter, vegetable-based noodle salad, this dish swaps traditional pasta for zucchini noodles (zoodles).

Tossed in a simple lemon garlic dressing, it’s refreshing, healthy, and ideal for summer meals, especially for those looking for a low-carb alternative.

Ingredients:

• 3 medium zucchinis, spiralized into noodles
• 1 cup cherry tomatoes, halved
• ¼ cup fresh basil, chopped
• ¼ cup grated Parmesan cheese (optional)
• 2 tbsp pine nuts (optional for garnish)

For the lemon garlic dressing:

• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 clove garlic, minced
• 1 tsp Dijon mustard
• Salt and pepper, to taste

Instructions:

1. Using a spiralizer or julienne peeler, create zucchini noodles from the zucchinis.
2. In a small bowl, whisk together all the lemon garlic dressing ingredients.
3. In a large mixing bowl, combine the zucchini noodles, cherry tomatoes, and basil.
4. Drizzle with the lemon garlic dressing and toss to coat.
5. Garnish with grated Parmesan and pine nuts before serving.

This zoodle salad is refreshing, full of flavor, and easy to make.

The lemon garlic dressing provides a fresh, tangy kick, and the basil adds a touch of sweetness. It’s light enough for a snack or a side dish but can also be enjoyed as a main if you add some grilled chicken or shrimp.

Asian-Inspired Noodle Salad with Peanut Dressing

This Asian-inspired noodle salad is bursting with crunchy vegetables and a creamy peanut dressing.

With the combination of tangy soy sauce, creamy peanut butter, and a bit of heat from chili sauce, it’s a savory dish that’s both hearty and refreshing.

Ingredients:

• 8 oz whole wheat spaghetti or soba noodles
• 1 cup shredded carrots
• 1 red bell pepper, thinly sliced
• 1 cup cabbage, shredded
• 2 tbsp sesame seeds
• 2 tbsp chopped green onions

For the peanut dressing:

• ¼ cup creamy peanut butter
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tbsp sesame oil
• 1 tsp chili garlic sauce (optional)
• 2 tbsp warm water (to thin out the sauce)

Instructions:

1. Cook the noodles according to the package instructions. Drain and rinse under cold water.
2. In a small bowl, whisk together all the peanut dressing ingredients until smooth.
3. In a large bowl, combine the noodles, shredded carrots, bell pepper, and cabbage.
4. Pour the peanut dressing over the mixture and toss to coat evenly.
5. Garnish with sesame seeds and green onions before serving.

This noodle salad is rich and creamy with a delicious balance of savory, sweet, and spicy flavors from the peanut dressing.

It’s a perfect dish to prepare ahead of time for a picnic or a potluck, as it keeps well and only gets better after chilling in the fridge for a bit.

Grilled Peach and Burrata Pasta Salad

This unique pasta salad combines the sweetness of grilled peaches with the creamy richness of burrata cheese.

Tossed with a light lemon vinaigrette and pasta, it’s a sophisticated and delicious salad perfect for summer nights.

Ingredients:

• 8 oz fusilli or farfalle pasta
• 2 ripe peaches, halved and pitted
• 1 ball burrata cheese, torn into pieces
• 1 cup arugula
• 1 tbsp olive oil (for grilling peaches)
• ¼ cup fresh basil, chopped

For the lemon vinaigrette:

• 3 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• Salt and pepper, to taste

Instructions:

1. Preheat your grill or grill pan over medium-high heat. Brush peach halves with olive oil. Grill for about 2-3 minutes on each side until slightly charred and tender. Let cool and slice thinly.
2. Cook the pasta according to the package directions. Drain and rinse with cold water.
3. In a small bowl, whisk together the lemon vinaigrette ingredients.
4. In a large bowl, combine the cooked pasta, grilled peaches, arugula, and basil.
5. Drizzle with the lemon vinaigrette and toss to coat.
6. Gently fold in the burrata cheese just before serving.

This salad is a beautiful combination of savory, sweet, and creamy, with the burrata cheese adding richness to the charred peaches and fresh pasta.

It’s a show-stopper for any summer meal, especially when served with grilled meats.

Roasted Vegetable and Quinoa Noodle Salad

This hearty salad features roasted vegetables and quinoa tossed with noodles in a tangy balsamic vinaigrette.

It’s the perfect dish for a filling lunch or dinner, offering a combination of textures and a well-rounded flavor profile.

Ingredients:

• 8 oz pasta (penne or rotini)
• 1 cup quinoa, cooked
• 1 cup diced zucchini
• 1 cup diced red bell pepper
• 1 cup diced eggplant
• 1 tbsp olive oil (for roasting)
• ¼ cup fresh parsley, chopped

For the balsamic vinaigrette:

• 3 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1 clove garlic, minced
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the zucchini, red bell pepper, and eggplant with olive oil and season with salt and pepper. Roast for about 20-25 minutes, or until vegetables are tender and slightly caramelized.
2. While the vegetables roast, cook the pasta according to the package directions. Drain and rinse with cold water.
3. Prepare quinoa according to package instructions.
4. In a small bowl, whisk together the balsamic vinaigrette ingredients.
5. In a large bowl, combine the pasta, quinoa, roasted vegetables, and parsley.
6. Drizzle with the vinaigrette and toss to combine.

This salad is packed with nutritious roasted vegetables and the protein-packed quinoa, making it a filling and flavorful option for any meal.

The tangy balsamic vinaigrette brings all the flavors together in a balanced way.

Summer Shrimp and Mango Noodle Salad

This shrimp and mango noodle salad is an explosion of tropical flavors, combining sweet mango with fresh shrimp, crisp veggies, and a citrusy dressing.

It’s light, satisfying, and perfect for those hot summer days when you want something refreshing yet substantial.

Ingredients:

• 8 oz rice noodles (or vermicelli noodles)
• 1 lb cooked shrimp, peeled and deveined
• 1 ripe mango, julienned
• 1 cucumber, julienned
• 1 red bell pepper, thinly sliced
• 2 tbsp chopped fresh mint

For the citrus dressing:

• 3 tbsp fresh lime juice
• 2 tbsp fish sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp sesame oil
• 1 clove garlic, minced

Instructions:

1. Cook the rice noodles according to the package instructions. Drain and rinse under cold water.
2. In a small bowl, whisk together the citrus dressing ingredients until well combined.
3. In a large mixing bowl, combine the cooked noodles, shrimp, mango, cucumber, and red bell pepper.
4. Pour the dressing over the noodle mixture and toss gently to coat.
5. Garnish with fresh mint before serving.

This dish is perfect for summer, bringing together the sweetness of mango and the tangy lime dressing with the freshness of shrimp and vegetables.

It’s light, but the shrimp adds enough protein to make it a complete meal.

Watermelon and Feta Pasta Salad

This Watermelon and Feta Pasta Salad is a light, sweet, and savory dish perfect for hot summer days.

The juicy watermelon pairs wonderfully with salty feta and fresh mint, while the pasta adds a satisfying base. The minty lemon dressing elevates the flavors, making this a perfect side dish or main course.

Ingredients:

• 8 oz bowtie or farfalle pasta
• 2 cups watermelon, cubed
• 1 cup feta cheese, crumbled
• ¼ cup fresh mint, chopped
• 1 tbsp olive oil
• Salt and pepper, to taste

For the lemon dressing:

• 2 tbsp olive oil
• 1 tbsp fresh lemon juice
• 1 tsp honey
• 1 tsp Dijon mustard
• Salt and pepper, to taste

Instructions:

1. Cook pasta according to package directions. Drain and rinse under cold water to cool.
2. In a small bowl, whisk together all the lemon dressing ingredients until smooth.
3. In a large bowl, combine the cooked pasta, watermelon, feta, and mint.
4. Drizzle with the lemon dressing and toss gently to combine.
5. Season with salt and pepper to taste.

This salad combines sweet and savory elements that make it truly unique.

The watermelon’s juiciness complements the salty feta, while the mint adds a refreshing burst of flavor. It’s ideal for summer parties or picnics!

Spaghetti with Avocado and Tomato Basil Dressing

This spaghetti salad features creamy avocado paired with juicy tomatoes and a zesty basil dressing.

It’s a quick, healthy, and satisfying dish that can be served cold, making it an ideal option for summer.

Ingredients:

• 8 oz spaghetti or linguine
• 1 ripe avocado, diced
• 1 cup cherry tomatoes, halved
• ¼ cup fresh basil, chopped
• 2 tbsp pine nuts, toasted (optional)

For the dressing:

• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tbsp Dijon mustard
• 1 clove garlic, minced
• 1 tsp honey
• Salt and pepper, to taste

Instructions:

1. Cook the spaghetti according to package directions. Drain and rinse under cold water.
2. In a small bowl, whisk together all the dressing ingredients until smooth.
3. In a large bowl, combine the cooked spaghetti, avocado, cherry tomatoes, and basil.
4. Drizzle the dressing over the salad and toss to coat.
5. Garnish with toasted pine nuts before serving (optional).

The creamy avocado adds richness to the spaghetti, while the tangy dressing with garlic and Dijon mustard provides a burst of flavor.

This dish is fresh, light, and perfect for a quick summer meal.

Cilantro Lime Chicken Noodle Salad

This Cilantro Lime Chicken Noodle Salad is packed with protein from grilled chicken, making it a hearty and satisfying salad.

The cilantro-lime dressing is both zesty and tangy, perfectly complementing the tender chicken and pasta.

Ingredients:

• 8 oz rotini or penne pasta
• 2 chicken breasts, grilled and sliced
• 1 cup corn kernels (fresh or frozen)
• 1 red bell pepper, thinly sliced
• ¼ cup chopped fresh cilantro
• 2 tbsp sliced green onions

For the cilantro lime dressing:

• 3 tbsp fresh lime juice
• 2 tbsp olive oil
• 1 tbsp honey
• 1 tsp ground cumin
• Salt and pepper, to taste

Instructions:

1. Cook the pasta according to package directions. Drain and rinse under cold water.
2. Grill or pan-cook the chicken breasts, then slice them thinly.
3. In a small bowl, whisk together the cilantro lime dressing ingredients.
4. In a large bowl, combine the cooked pasta, chicken, corn, red bell pepper, and cilantro.
5. Drizzle with the dressing and toss gently to combine.
6. Garnish with sliced green onions before serving.

This salad is a wonderful blend of fresh ingredients, hearty chicken, and a zesty dressing that ties everything together.

It’s perfect for meal prepping or serving as a filling lunch or dinner on a hot day.

Lemon-Basil Chicken Noodle Salad

This Lemon-Basil Chicken Noodle Salad is a perfect combination of fresh herbs, zesty lemon, and grilled chicken.

It’s a light yet satisfying salad that is full of flavor and can be served either warm or cold, making it a versatile choice for any summer meal.

Ingredients:

• 8 oz penne or fusilli pasta
• 2 chicken breasts, grilled and sliced
• 1 cup cherry tomatoes, halved
• 1 cucumber, thinly sliced
• ¼ cup fresh basil, chopped
• 2 tbsp olive oil

For the lemon dressing:

• 3 tbsp fresh lemon juice
• 2 tbsp olive oil
• 1 tsp Dijon mustard
• 1 tsp honey
• Salt and pepper, to taste

Instructions:

1. Cook the pasta according to package directions. Drain and rinse with cold water to cool.
2. Grill the chicken breasts, then slice them thinly.
3. In a small bowl, whisk together the lemon dressing ingredients until smooth.
4. In a large bowl, combine the pasta, chicken, cherry tomatoes, cucumber, and basil.
5. Drizzle with the lemon dressing and toss to combine.

This salad is bright, fresh, and full of flavor from the lemony dressing and fresh basil.

The grilled chicken adds a nice protein boost, making this a perfect option for a light dinner or lunch.

Pesto and Roasted Tomato Noodle Salad

A flavorful pasta salad with roasted tomatoes and pesto, this dish is a wonderful way to enjoy summer’s bounty of ripe tomatoes.

The basil pesto brings a fragrant herbal note that pairs perfectly with the sweetness of the roasted tomatoes.

Ingredients:

• 8 oz farfalle or fusilli pasta
• 1 pint cherry tomatoes, halved
• ¼ cup pine nuts, toasted
• ½ cup pesto (store-bought or homemade)
• 2 tbsp fresh basil, chopped

For the dressing (optional):

• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Toss the cherry tomatoes with a little olive oil, salt, and pepper. Roast for about 20 minutes, until soft and caramelized.
2. Cook the pasta according to package directions. Drain and rinse with cold water.
3. In a small bowl, whisk together the optional dressing ingredients, if desired.
4. In a large bowl, combine the pasta, roasted tomatoes, pesto, and pine nuts. Toss to coat.
5. Garnish with fresh basil before serving.

This dish brings together the richness of pesto with the roasted, concentrated flavor of tomatoes.

The toasted pine nuts add a little crunch, and the optional balsamic dressing adds depth to the flavor.

Thai-Inspired Noodle Salad with Peanut and Lime Dressing

This Thai-inspired noodle salad is perfect for when you want something with bold flavors and a little bit of spice.

The creamy peanut-lime dressing ties the whole salad together, with a crunch from the veggies and a fresh note from cilantro.

Ingredients:

• 8 oz rice noodles or soba noodles
• 1 cup shredded carrots
• 1 cup red cabbage, thinly sliced
• ½ cup cucumber, julienned
• 2 tbsp fresh cilantro, chopped
• 2 tbsp roasted peanuts, chopped

For the peanut-lime dressing:

• 3 tbsp creamy peanut butter
• 2 tbsp soy sauce
• 1 tbsp fresh lime juice
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tsp chili garlic sauce or sriracha (optional for heat)

Instructions:

1. Cook the rice noodles according to package directions. Drain and rinse with cold water.
2. In a small bowl, whisk together all the peanut-lime dressing ingredients until smooth.
3. In a large bowl, combine the cooked noodles, shredded carrots, cabbage, cucumber, and cilantro.
4. Drizzle the peanut-lime dressing over the salad and toss to coat.
5. Garnish with chopped peanuts before serving.

This Thai-inspired noodle salad is crunchy, creamy, and full of bold flavors.

The peanut-lime dressing is the perfect balance of sweet, tangy, and savory, making this a refreshing and satisfying summer dish.