Jump to Recipe· 5 from 1 review

This ramen noodle pasta salad is made with a mayo-free ginger dressing, crunchy veggies, and gluten-free noodles for the perfect summer pasta salad!

I love ramen noodles and how versatile they are! Of course you can just make straight-up ramen, but you can also make stir-fries, and even pasta salad. I’ve been craving some new pasta salad recipes for the summer, and what better noodle to use than ramen?

This gluten-free ramen noodle pasta salad is perfect for serving all summer long! It’s made with an absolutely perfect dressing and lots of fresh veggies. 

Why You’ll Love This Ramen Noodle Pasta Salad

  • A new take on pasta salad. I love a pasta salad, but love mixing it up and this ramen noodle pasta salad is a fun twist!
  • It’s so flexible! This is perfect as a vegetarian meal, a side, or add protein to it!

The Ingredients for Ramen Noodle Pasta Salad

  • Gluten-Free Ramen Noodle Bricks. I use this gluten-free ramen.
  • Red Cabbage, Green Cabbage, and Carrot. Bell peppers and red onion would be great additions to this salad, as well as finely chopped broccoli. 
  • Cilantro and Green Onions.
  • Silvered Almonds. I love the crunch from the almonds!
  • Ginger, Coconut Aminos, Lime, Almond Butter, Honey, Salt, and Pepper. This makes the dressing for the ramen noodle pasta salad and brings the dish together.

How to make Cold Ramen Noodle Salad

  • Step One. Cook the ramen and strain.
  • Step Two. Combine the ramen, vegetables, herbs, and almonds.
  • Step Three. Make the dressing.
  • Step Four. Pour the dressing over the salad and combine. Enjoy!

Tips & Tricks

  • Serve fresh! Gluten-free pasta doesn’t hold quite the same in the fridge as regular pasta, so it’s best to serve it fresh. You can cut the recipe in half if you don’t think you’ll need as much. 
  • Add extra veggies. Bell peppers and red onion would be great additions to this salad, as well as finely chopped broccoli. 

Can you add a protein?

Small shrimp would be perfect in this ramen noodle salad, or even sliced chicken.

You’ll also like…

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cold Ramen Noodle Salad {Gluten Free & Soy Free}

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Unbound Wellness
  • Prep Time: 20 mins
  • Total Time: 20 mins
  • Yield: 8 servings 1x
  • Category: Sides
  • Method: No Cook
  • Cuisine: Asian Inspired
Print Recipe

Ingredients

Scale

For the pasta salad

  • 4 gluten-free ramen noodle bricks
  • 3/4 cup shredded red cabbage
  • 3/4 cup shredded green cabbage
  • 1 large carrot, julliened
  • 2 tbsp cilantro, chopped
  • 2 tbsp green onion, chopped
  • 1/3 cup slivered almonds

For the dressing

  • 1-inch thumb of ginger, peeled and grated
  • 1/3 cup coconut aminos
  • Juice of one lime
  • 2 tsp almond butter (sub peanut butter)
  • 1 tbsp honey
  • Salt and pepper to taste

Instructions

  1. Add the ramen bricks to a large bowl and cover with very hot water. Allow to sit for 10 minutes before using tongs to separate. If the ramen is still hard, strain and add more hot water. One the ramen starts to separate, add some more hot water and sit for about 5 more minutes. Strain and rinse with cold water, straining all of the water completely. 
  2. Using a large bowl, add the ramen, vegetables, herbs, and almonds.
  3. To make the dressing, combine all of the ingredients in a bowl and whisk well to combine. The nut butter should be broken up and the honey should be well incorporated.
  4. Pour the dressing over the salad and toss until the noodles are fully coated. Serve immediately!

Notes

All nutrition facts are estimated and will vary.

Nutrition

  • Serving Size: 1 serving
  • Calories: 174
  • Fat: 4.5g
  • Carbohydrates: 29,9g
  • Fiber: 2.3g
  • Protein: 5g