Mediterranean Glass Noodle Salad


Now, those of you who have been with me for a while already understand my LOVE for glass noodles (rice noodles), but those of you who are new may not. I absolutely LOVE this noodle! It is versatile, delicious, and filling! My children love them as well and this dish is always a hit at our house! It’s perfect for a summer get together, picnic, or reunion. It’s also perfect for leftovers. The flavors meld and letting it sit only makes it yummier! Enjoy!


1 – 16 0z pkg rice noodles (I use ones only using rice flour. You will see many types. Find what you like best.)

1 – 15 oz can artichoke hearts – drained and diced

1/4 cup black olives – drained, rinsed and diced

2 large tomatoes – seeded and diced

3 cloves garlic – peeled and diced

3 cups of fresh greens (I use anything local and in season. You can always use spinach)

1/2 cup feta cheese

1 cup fresh mushrooms of your liking – roughly chopped

Fresh basil to taste (I use about 1/4 cup diced – I really love basil)

1/2 cup balsamic vinegar

pepper to taste


Rice noodles:

In a large pot, bring water to a boil. Remove from heat and add noodles. Let sit in the hot water for 15 minutes. Drain and return to the pot. I like to cut mine so it is easier to serve and eat. I cut it like I cut spaghetti for toddlers. Let the noodles cool while you finish prepping the veggies.


Prepare all veggies as directed above and mix in a large bowl. Add pepper and vinegar and mix. Add veggie mix to the noodles and toss. Store in refrigerator.


Yields: 8 servings

Serving size: 2 cups

Calories per serving: 430

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