What's more early-summer-romance than sprawling out on a blanket under the shade of a tree, letting your limbs flop like limp noodles?
Noodles! For the freest of times, when sunscreen and rosé and a good novel are nearby. Noodles! To loop around a fork, to twirl with your fingers, to fling at your companions. To get tangled in herbs, vegetables, and tofu cubes. To snag dressings—pestos, fish sauces, and creamy tahini-based numbers—and drag them across the bowl.
While other cold leftovers might send chills down your spine (Cold macaroni and cheese? No. Cold eggs? Don't make me!), many noodle "salads" are meant to be eaten cold. They're "refreshing" this way.
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Make one of these 20 recipes now, then save it in the fridge for a sunny weekend hour. Or just eat it for dinner. It'll be good the next night (and for Monday lunch, too!). And If you're having trouble deciding which to make, see what kind of noodle you've got in your pantry, then go from there.
If you do want to serve this salad warm, Merrill recommends warming it for 30 to 45 seconds in the microwave or placing it in a large sauté pan over medium low heat and tossing frequently until it starts to loosen and warm, about 5 minutes.
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).
A (former) student of English, a lover of raisins, a user of comma splices. My spirit animal is an eggplant. I'm probably the person who picked all of the cookie dough out of the cookie dough ice cream. For that, I'm sorry.