Veggie + Noodle Salad (Easy Make Ahead Lunch Idea)

If you like a make ahead recipe that’s perfect for lunch boxes, look no further.  This easy Veggie and Noodle Salad is super easy to make (and kid-friendly!).

It’s a very flexible salad, so feel free to tweak the ingredients if you need to and use what you have on hand.

This dish is one of three recipes I made with No Yolks Noodles (you can see all three in the video below, this recipe starts at 6:35).  If you like noodle recipes like this one, be sure to check out my Short Cut Chicken Noodle Soup + my Lentil Kale + Noodle Bowl.

Veggie and Noodle Salad

Yield: Serves 4-6

Prep Time:20 minutes

Cook Time:10 minutes

Total Time:30 minutes


  • 2 cloves crushed garlic
  • 1/4 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 tablespoon Italian seasoning
  • salt and pepper to taste
  • 1 bell pepper, chopped
  • 1/2 cup Kalamata olives, sliced
  • 4 cups steamed broccoli, chopped into florets
  • 1 (15 ounce) can of garbanzo beans, drained and rinsed
  • 4 cups cooked NO YOLK Whole Grain Noodles


  1. Combine garlic, extra virgin olive oil, red one vinegar, Italian seasoning, salt and pepper in a small bowl or spouted glass cup and mix well.
  2. Set aside. In a large bowl, combine bell pepper, olives, broccoli, garbanzo beans and noodles. Drizzle dressing over the top and toss everything together. Adjust seasonings and enjoy.
Nutrients per 1/6th of recipe: Calories: 351g; Total Fat: 17.7g; Saturated Fat: 2.1g; Cholesterol: 0mg; Sodium: 326mg; Carbohydrate: 46.3g; Dietary Fiber: 10.3g; Sugars: 6.4g; Protein: 11.7g