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Gluten Free Pasta Salad Recipe with Rice Noodles

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.
 
This is the perfect summer lunch for when it is too hot to turn the oven on!  This salad is loaded with delicious and healthy vegetables, and is naturally vegan and gluten free.  Great for a healthy lunch or dinner that will hit the spot any time of year!  And the perfect dish to bring to your next summer BBQ potluck as a salad or side dish… everyone will gobble this salad up.

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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 healthy 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 Asian 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
 
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Make Pasta Salad Gluten Free for a Healthy Version

This gluten free pasta salad recipe is a simple meal to make without the wheat. I’m all about making recipes gluten free when I can. Gluten free cooking does NOT have to be bland, boring, or flavorless… It’s quite the opposite when done right. By building meals around gluten free pantry staples and swapping in a few wheat-less ingredients you can make healthier meals for you and your family.

I made a list of my 125 favorite gluten free pantry ingredients that we use on a weekly basis. Or check out all my gluten free recipes here that are on The Herbeevore. These easy and healthy recipes are fantastic meals for everyone at your table.

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

  • Cucumber, Avocado, Cabbage, Carrots, Greens – I stock up on organic produce with Misfits Market  – they have a fantastic selection of in-season fruits & veggies, healthy pantry items, and great food finds for a fraction of grocery store prices! You can get $10 off your first $30 box by clicking here! 
  • 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.
  • Extra Virgin Olive Oil: I like to use this fruity Zoe olive oil which has a fantastic flavor and deep color- it’s inexpensive & like to keep a few liters stocked up in my pantry.  For the quality of oil you get, it’s an excellent value.
  • Lime Juice: fresh squeezed!  If you don’t have fresh limes, this instant lime is actually really great in a pinch, I always keep some in the pantry.
  • 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. If I am cooking for a crowd, I always use this tamari in my recipes just in case anyone at the table has a gluten allergy, so everyone can enjoy this meal.
  • Agave Syrup:  I really like using this raw organic agave syrup because it’s a natural and sustainable sweetener, plus it is fairly inexpensive online so I always keep a few of these bottles in my pantry.  
  • Red Chili Pepper Flakes: for a little heat! if you don’t like spice, you can absolutely skip them in this recipe.
This recipe is super versatile.  If you don’t have any of the above veggies you can swap them out for something that you do have.  No arugula? No problem! Fresh spinach or watercress would be equally delish in this salad.  And if you don’t have one of the dressing ingredients you can easily swap in something comparable.
 
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Affordable & Budget Friendly Recipes for Entertaining

This gluten free pasta salad is a super budget friendly meal!  A pound of pasta is about $1, cabbage is always on sale in my supermarket, and a lot of the dressing ingredients are pantry staples.  You can easily make many portions of this salad for a few dollars.  This cold Asian noodle salad is family friendly, and budget friendly… AND will be a big hit wherever you serve it.

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!

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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).
  • 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.

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

Caprese Pasta Salad with Pesto Vinaigrette (Vegetarian, GF, Vegan Option)

Thai Quinoa Cabbage Salad (Vegan, Gluten Free, Summer Side Dish)

Deviled Egg Salad (Keto, Vegetarian, Low Carb, Gluten Free)

Sweet Vinegar & Oil Coleslaw (Vegan, GF)

Spicy Peanut Sesame Noodles (Vegan Pantry Staple Recipe, Gluten Free)

Get the Same Ingredients I Use For My Gluten Free Asian Inspired Noodle Salad Recipe:

As always, if you make this cold Asian gluten free pasta salad recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you.  I love seeing all your photos of my recipe recreations!

Let’s keep in touch – make sure to sign up for my newsletter to get fresh recipes weekly. And don’t forget to follow over on Pinterest, Instagram , & my YouTube channel – I’d love to connect with you there! 

gluten free pasta salad rice noodle recipe asian spring roll salad recipe with avocado arugula cabbage carrots in a lime dressing

Gluten Free Pasta Salad with Rice Noodles

The Herbeevore
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
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Pasta, Salad
Cuisine American, Asian
Servings 8 servings
Calories 329 kcal

Ingredients
  

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

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 soy sauce).
  • 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.

Save Money on Organic Produce!

I get all the fresh produce for my recipes from my garden and from Misfits Market - they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery.  You can get $10 off your first box by clicking here! 
If you think organic produce is too expensive... think again, and give Misfits Market a look!

Nutrition

Calories: 329kcalCarbohydrates: 50gProtein: 3gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gSodium: 99mgPotassium: 357mgFiber: 4gSugar: 8gVitamin A: 2991IUVitamin C: 22mgCalcium: 55mgIron: 1mg
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Posted in American, Appetizers, Asian, Dairy Free, Dinners, Dressing, Easy Weeknight Meals, Favorites, For Entertaining, Gluten Free, Lunches, Make Ahead, Meal Prep, Pastas, Salads, Side Dishes, Summer Recipes, The Herbeevore Recipes, Vegan Recipes, Vegetarian Recipes

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