Stand out at your next picnic or potluck with this fresh and flavorful make-ahead noodle salad. A rainbow of vegetables and a tangy vinaigrette make this the perfect antidote to gloopy (and unhealthy!) run-of-the-mill mayonnaise-based pasta salads. Serve as a main course or as a side along with your favorite grilled protein.

To make vegan, substitute brown sugar or maple syrup for the honey. To make gluten-free, substitute tamari or coconut aminos for the soy sauce and replace whole grain spaghetti with your favorite gluten-free pasta.