Mediterranean Soba Noodle Salad

Serves 4


  • 1 package of gluten-free soba noodles
  • 1/3 cup extra virgin olive oil
  • 1 garlic clove, minced
  • 1 tbsp. dried rosemary
  • 1/4 tsp. salt
  • 2 cups roasted red peppers
  • 1/4 cup firmly packed fresh basil, finely sliced
  • 3/4 cup pitted kalamata olives, halved
  • 1/2 red onion, halved lengthwise and thinly sliced
  • Freshly ground black pepper
  • 2 cups firmly packed spinach, finely sliced
  • 1/2 fennel bulb, finely sliced

Have all above ingredients, prepped and ready to use.  In a medium sized saucepan, fill ⅔ and bring to a boil.  Add the soba noodles and cook according to package direction.  Usually cooking for only 3-4 minutes, stirring frequently, straining, and rinsing quickly with cold water.  In a large bowl, combine olive oil, garlic, rosemary, and salt.  Now add the pasta and toss until noodles are coated.  Cut roasted red peppers into 2 inch long, thin strips.  Add these, the spinach, fennel, basil, olives, onion, and feta.  Toss and season with pepper.  Serve.

Recipe adapted from Simply Fresh by Jeff Morgan, p. 106


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