Ramen Pasta Salad

Ramen noodles aren’t just for soup. Cooked, drained, and tossed cold with shredded cabbage, diced carrots, celery, and sliced cheddar, they make a surprisingly satisfying pasta salad with serious crunch.

Ditch the seasoning packets. The homemade dressing here does all the work: white vinegar, a touch of sugar, dry mustard, and seasoned salt create a tangy-sweet coating that clings to those wavy noodles better than any bottled dressing could. A dusting of paprika right before serving adds color and a whisper of smokiness.

The key is chilling this thoroughly before serving. The flavors meld and sharpen in the fridge, and the cabbage softens just enough to lose its raw bite while keeping its crunch.

Pro Tips

• Cook the ramen just until tender, then rinse under cold water immediately. Overcooked ramen turns mushy and clumps in the salad.
• Shred the cabbage as finely as you can. Thick chunks won’t absorb the dressing well and create an uneven texture.
• Toss gently after chilling since the noodles absorb dressing as they sit. If it seems dry, splash in a little extra vinegar and oil.

Variations

• Asian-style: Replace white vinegar with rice vinegar and add a drizzle of sesame oil plus toasted sesame seeds.
• Add protein: Toss in shredded rotisserie chicken or diced ham to make it a full meal.
• Extra crunch: Fold in sliced almonds or sunflower seeds just before serving.