Pasta salad is a summer staple. Soba, buckwheat noodles, are a delicious and gluten free alternative to whole wheat pasta. They also contain flavonoid phytonutrients like quercetin and kaemferol which provide powerful protection from free radicals, lowering your risk of diseases like cancer.  Buckwheat contains loads of fibre, great for cholesterol lowering and overall digestive health – another good reason to sub it in for white pasta.

This salad is simple to make ahead and is easily transported to any picnic, beach party, or summer gathering. Serves 4-6 as a side dish.


  • 8 ounces of 100% soba noodles, cooked according to directions, rinsed and cooled.
  • 3-4 cups (total) of any/all of the following vegetables combined:
    • Napa cabbage, shredded
    • Carrots, shredded
    • Red peppers, sliced
    • Snow peas, sliced
    • Green onions, chopped
    • Cucumbers, chopped
    • Cilantro, chopped (about ¼ cup)

Combine noodles and veggies in a giant salad bowl and mix


  • ¼ cup tamari
  • ¼ cup rice vinegar
  • ½ cup extra virgin olive oil
  • 1 -2 tbsp natural peanut butter
  • 2 tsp toasted sesame oil
  • 1 tsp raw honey
  • ¼ tsp red pepper flakes (or to taste)

Put all ingredients in a blender and mix. Add a few tablespoons water to adjust consistency if needed. Pour over noodles and veggies. Salad improves as it marinates.  Can be kept in an air tight container in the refrigerator for up to 7 days (if it lasts that long!)