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This chilled tahini pasta salad turns basic items into a lively, taste-loaded dish that's just right for hot weather. The smooth tahini dressing with its spicy notes works wonderfully against the snap of bright veggies and soft noodles.
I came up with this dish during an extremely hot summer when I couldn't bear to switch on the oven. It's now my favorite thing to bring to group meals because it's always gone in seconds and folks always want to know how I made it.
Ingredients
- Tahini: Makes a smooth foundation with its nutty taste that grounds the whole sauce
- Low sodium soy sauce: Delivers rich flavor while letting you manage the saltiness
- Fresh garlic and ginger: Add flavor depth that just isn't possible with dried versions
- Jalapeño: Adds a clean heat that slowly builds instead of being too much
- Fresh lime juice: Lifts all flavors with needed tang
- Sriracha: Gives steady warmth and a touch of sweetness
- Sesame oil: Adds a nutty finish that goes great with tahini
- Noodles: Create the filling base - go for linguine if you want something substantial or rice noodles for something lighter
- Bell peppers: Give sweet crunch and bright colors - mix different ones for eye appeal
- Cabbage: Adds bulk and nice texture without many calories
- Carrots: Bring natural sweetness and pretty color contrast
- Fresh cilantro: Gives freshness and herby notes throughout
- Green onions: Add light onion flavor without taking over other tastes
Step-by-Step Instructions
- Cook the Noodles:
- Fill a big pot with water, bring it to a boil and toss in some salt. Add your noodles and cook them just right according to the package - usually around 8-10 minutes. Drain them right away and wash them under cold water to stop them cooking and get rid of extra starch. This cold wash really helps keep the noodles from sticking together as they cool down.
- Prepare the Sauce:
- Put your tahini, soy sauce, peeled garlic, peeled ginger, chunks of jalapeño, fresh squeezed lime, sriracha, and sesame oil in a blender or food processor. Mix for about a minute until everything's totally smooth with no little bits left. Your sauce should pour easily but still be thick, kind of like heavy cream. If it's too thick, just add water a spoonful at a time until it looks right.
- Assemble the Salad:
- Get a really big mixing bowl and throw in your cold noodles with all your cut-up veggies - the sliced bell peppers, both kinds of shredded cabbage, grated carrots, chopped cilantro, and sliced green onions. Pour in about two-thirds of your tahini sauce and mix everything up with tongs or big spoons so all the noodles and veggies get coated. Add more sauce if needed until everything's covered nicely but not drowning.
- Final Touches:
- Put your mixed salad in a serving bowl and sprinkle more cilantro, green onions, and maybe some sesame seeds on top if you want. For the best taste, let it sit in your fridge for at least half an hour before eating so all the flavors can mix together well.
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Tahini is definitely the hidden gem in this dish. Most people only use tahini for hummus, but this smooth sesame paste can do so much more. I found out how great it is in cold dishes after trying different nut butters in sauces, and tahini's rich, slightly bitter flavor creates something special that almond or peanut butter just can't match.
Make Ahead Magic
This salad gets even better over time as the flavors blend together in the fridge. You can make it up to three days before you need it, which is super handy for busy nights. The noodles will soak up some sauce as they sit, so you might want to save a bit of sauce on the side if you're making it way ahead. Just mix in this extra sauce right before serving to freshen everything up. The veggies stay surprisingly crunchy even after days in the fridge, especially the cabbage and peppers.
Customization Options
What's great about this dish is how easy it is to change up. If you can't eat gluten, just swap in rice noodles, soba, or any gluten-free pasta you like. Need more protein? Throw in some edamame, crispy tofu, or leftover chicken. And you can use pretty much any veggies you want - try adding snow peas, cucumber, radishes, or even mango for different textures and tastes. If you're allergic to nuts, sunflower seed butter works instead of tahini and still gives you that creamy texture.
Serving Suggestions
This works great as a meal on its own, but it also goes really well with simple proteins like grilled chicken or pan-cooked salmon. If you're doing an Asian-themed dinner, serve it with spring rolls or dumplings. It travels really well too, so it's perfect for picnics or taking to work. When you've got guests over, try serving it in individual bowls with little dishes of toppings like chopped peanuts, lime wedges, and extra sriracha so everyone can fix their bowl just how they like it.
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This cold tahini noodle salad brings together simplicity, amazing flavor, and endless options, making it a dish you'll want to make again and again.
Frequently Asked Questions
- → Can this noodle dish be prepped in advance?
Definitely! It gets even better with time as the dressing soaks in. Make it up to 2 days ahead and keep it sealed in the fridge. Add cilantro last-minute for fresh flavor.
- → What's the best pasta type for this meal?
You can use spaghetti, rice noodles, soba, udon, or linguine. For gluten-free options, stick with rice or soba noodles.
- → How do I control the spice level?
Dial it down by taking out the jalapeño seeds or skipping the sriracha. Want it hotter? Leave the seeds in or toss in more sriracha—try even chili garlic sauce for a twist.
- → Is there an alternative to tahini?
For a different flavor, swap out tahini with peanut butter or sunflower seed butter. The texture stays close, but the taste will change a little.
- → Which proteins can I add?
This bowl is awesome with tofu, shrimp, grilled chicken, or tempeh. If you're short on time, rotisserie chicken or edamame are easy upgrades.
- → How long does the tahini sauce last in the fridge?
Store the extra sauce in a sealed container in the fridge for up to a week. It might thicken, so stir in a little water to thin it before using again.