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Barefoot Contessa's Crunchy Noodle Salad Recipe

Ina Garten's vibrant Crunchy Noodle Salad recipe, inspired by her cookbook Barefoot Contessa at Home. This easy-to-make recipe features perfectly cooked spaghetti tossed with crisp sugar snap peas, a zesty peanut sesame dressing, and fresh herbs. Get ready for a flavor explosion in every bite!

Prep Time 20 mins
Cook Time 35 mins
Calories 740.3 kcal
Protein 35g
Rating 5.0 (5 Reviews)
Barefoot Contessa's Crunchy Noodle Salad 95

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Barefoot Contessa's Crunchy Noodle Salad

  • Kosher Salt, for salting cooking water (no specific quantity provided in recipe)
  • 1 pound thin spaghetti
  • 1 pound sugar snap peas
  • 1/4 cup vegetable oil
  • 1/4 cup rice vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon dark sesame oil
  • 2 tablespoons honey
  • 2 garlic cloves, minced
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon white sesame seeds
  • 2 tablespoons smooth peanut butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup chopped red bell peppers
  • 1/2 cup thinly sliced scallions
  • 1/4 cup chopped fresh parsley

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How to Make Barefoot Contessa's Crunchy Noodle Salad

  1. Bring a large pot of salted water (about 6 quarts) to a boil. Add 1 pound spaghetti and cook according to package directions, until al dente. Drain and rinse with cold water; set aside.
  2. While the spaghetti cooks, bring another large pot of salted water (about 4 quarts) to a boil. Add 1 pound sugar snap peas and cook for 3 minutes, until crisp-tender. Immediately transfer the peas to a bowl of ice water to stop the cooking process. Drain well.
  3. In a medium bowl, whisk together the dressing ingredients: 1/4 cup vegetable oil, 1/4 cup rice vinegar, 2 tablespoons soy sauce, 1 tablespoon sesame oil, 2 tablespoons honey, 2 cloves garlic (minced), 1 tablespoon grated ginger, 1 tablespoon sesame seeds, 2 tablespoons peanut butter, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
  4. In a large bowl, combine the cooked spaghetti, sugar snap peas, 1 cup chopped bell peppers (any color), and 1/2 cup thinly sliced scallions.
  5. Pour the dressing over the spaghetti mixture and toss to coat evenly.
  6. Add 1/4 cup chopped fresh parsley and toss gently to combine.
  7. Serve immediately or chill for later. Garnish with extra sesame seeds (optional).

Nutrition Information (Approximate per serving)

Sodium

106 g

Sugar

33g

Fat

42g

Carbs

14g

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60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Salads Side Dishes Pasta Asian Dietary Pasta Rice And Grains Spaghetti