Food/ Gluten free/ Leftovers/ One pot meals/ Recipe/ Rice/ salad/ Snacks/ vegetarian

Parmesan and spinach rice noodle salad

This is the one. The easiest, simplest, cheapest and totally unbelievably moorish and delicious noodle salad option for my buffet salad project.  I know I am not alone in saying I have a bag of vermicelli/angel hair pasta in the cupboard. I look at it often but always glance over it, it’s destined for a dish that’s hard work, Pad Thai, rice paper rolls, something spicy and Asian. Ok take another look via Europe. Rice noodles with grated pecorino, herb oil and spinach.

Herb oil is incredibly easy to make and I will post a blog about flavoured oils shortly as chilli oil is a must have in your cupboard.  In this recipe the oil is used immediately so using up fresh herbs from your garden works very well.  If you wish to make a larger batch of herb oil make sure you add a pinch of sea salt to the oil as you bottle it, this will stop any bacteria from multiplying in your oil over time. I have a small raised trough with sage, thyme, oregano and bay leaves.  You can of course use dried herbs from your cupboard but the results lack that real ‘freshness’.  Also avoid using extra virgin olive oil and go for a high smoke point oil like rapeseed or olive.

Parmesan and spinach rice noodle salad

Print Recipe
Serves: 4 Cooking Time: 10 mins


  • 200g rice noodles
  • 10g any fresh herbs (oregano, parsley, thyme, bay, rosemary, sage)
  • 75ml olive oil
  • 30g pecorino/parmesan
  • 50g baby spinach leaves
  • Sea salt
  • Pepper



Cover the rice noodles in boiling water and leave to soften for approx 3-5 mins


Make sure your herbs are clean and dry, add them to the olive oil and gently heat


When the oil begins to bubble on the edges of the saucepan turn off the heat and leave to cool


Drain the softened noodles and rinse in cold water


Sieve the oil from the herbs, dress the noodles with the flavoured oil, grated parmesan, sea salt, pepper and spinach leaves


The deliciousness of this salad relies on the simplicity of it, i would avoid being tempted to load the noodles up with lots of additional flavours (nuts, seeds, leaves etc)

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