I’ve been on a total pasta salad kick lately as you can probably tell by the recipes I share. They’re easy to throw together, they last throughout the week, and they pack well for on-the-go…. all of which I love. Usually, I’m a big brown rice pasta fan but they don’t store all that great nor do they work the best in pasta salads. I recently tried soba noodles!
Soba noodles are a Japanese noodle that are made from buckwheat flour. They have a slightly nutty flavor and works really well in pasta salads and cool meals. It’s very comparable to spaghetti in shape and thickness. You can use any pasta of your choice, but if you’re looking for something new and healthier than traditional pasta, this is a good pick!
12 oz. Soba noodles
1 English cucumber, sliced and halves
1 pint grape tomatoes, halved
1/2 small red onion, thinly sliced
1/4 cup halved green olives
2 tbsp shredded Parmesan cheese (optional)
Lemon Oregano Dressing Ingredients:
3 tbsp extra virgin olive oil
2 tbsp sherry vinegar (can use balsamic as a sub)
2 tbsp lemon juice
2 tsp dijon mustard
2 tsp dried oregano
1/4 tsp sea salt
1/4 tsp pepper
Cook noodles according to package directions; drain in a colander and run under cold water. Place noodles in a large bowl.
Add the cucumber, tomatoes, onion, olives and cheese.
In a small bowl, whisk together the oil, vinegar, lemon juice, mustard, oregano, salt and pepper; drizzle over salad.
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