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This light, flavorful, healthy noodle salad is a wonderful alternative to traditional pasta salads and utilizes delicious Japanese soba noodles, which are made from buckwheat flour. My mom used to make a version of this salad that was a hit at every potluck we went to. Soba noodles are available at any Asian supermarket or at the Good Foods Market & Café. The vegetables add the perfect dose of crunch and color. Try it on its own or with a side of grilled salmon or shrimp for a light summer supper.

8 ounces (1 package) soba noodles
1 red bell pepper, julienne
¼ cup green onions, sliced
1 small cucumber, peeled, seeded, and julienned
2 carrots, julienne
2 tbsp. rice wine vinegar
1 tsp lime zest
1 tbsp lime juice
2 tbsp sugar
2 tbsp soy sauce
1 tbsp sesame oil
2 tbsp chopped cilantro

Cook noodles according to package directions. Drain, rinse with cold water, and set aside. Toss with bell pepper, green onions, cucumber, and carrots. In a small bowl, whisk together vinegar, lime zest, lime juice, sugar, soy sauce, and sesame oil. Toss the dressing over the soba noodles and garnish with cilantro.