Rainbow Ramen Pasta Salad

Need a quick and colorful dish for your next summer gathering? This Rainbow Ramen Pasta Salad is not only a breeze to prepare, but it's also perfect for taking along to picnics or BBQs. With vibrant veggies, savory salami, and a zesty Italian dressing, this salad is sure to be a hit!

Rainbow Ramen Pasta Salad

Course

Main
Prep time

8 Mins
cook time

4 Mins
servings

4
Author

@anettvelsberg

Ingredients

2 cakes Lotus Foods Organic Millet & Brown Rice Ramen
1 tsp olive oil
½ cup Italian dressing
1 cup English cucumber, thinly sliced
1 cup cherry or grape tomatoes, halved
2/3 cup salami slices, quartered
1 cup bell pepper, chopped
¼ cup red onion, thinly sliced
⅓ cup black or kalamata olives, sliced
¼ cup parmesan, finely grated
¼ cup fresh basil or parsley, finely chopped
sea salt & black pepper, to taste

product used in the recipe

Organic Millet & Brown Rice Ramen (4 Ramen Cakes)

1

Cook ramen according to directions on package, being careful not to overcook. Drain and rinse with cold water to stop the cooking process and cool the noodles. Toss with olive oil and set aside.
2

Add dressing to a large jar. Layer cucumber, tomatoes, salami, pepper, onion, olives, parmesan, and basil or parsley on top. Add salt and pepper to taste.
3

Close jar and serve immediately or refrigerate up to 1-2 days. To serve, shake the salad in the jar to combine the ingredients or pour out into a bowl.