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This chilled tahini pasta salad turns basic ingredients into a bright, tasty dish that's perfect when it's hot outside. The smooth tahini dressing with a spicy touch works wonderfully with the crisp, colorful veggies and soft noodles.
I came up with this dish during a sweltering summer when I couldn't bear to turn my oven on. It's now my favorite thing to bring to get-togethers since it's always gone in minutes and folks always want to know how I made it.
Ingredients
- Tahini: Makes a silky, nutty foundation that holds the whole sauce together
- Low sodium soy sauce: Delivers savory richness while letting you manage the saltiness
- Fresh garlic and ginger: Add flavor depth you just can't get from dried versions
- Jalapeño: Adds a slow-building heat that doesn't overpower the dish
- Fresh lime juice: Cuts through richness with a tangy zip
- Sriracha: Gives reliable heat with a hint of sweetness
- Sesame oil: Brings a nutty finish that goes hand in hand with tahini
- Noodles: Create a filling base—go for linguine if you want something substantial or rice noodles for something lighter
- Bell peppers: Add sweet crunch and bright colors—mix different ones for eye appeal
- Cabbage: Gives bulk and nice texture without many calories
- Carrots: Bring natural sweetness and pretty color contrast
- Fresh cilantro: Adds freshness and herbal notes throughout
- Green onions: Give light onion flavor that works well with everything else
Step-by-Step Instructions
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- Cook the Noodles:
- Fill a big pot with water, add salt, and bring to a boil. Toss in your noodles and cook until they're just tender. This usually takes around 8-10 minutes. Drain them right away and run cold water over them to cool them down and wash off extra starch. This cold rinse helps keep your noodles from clumping together as they cool down.
- Prepare the Sauce:
- Put tahini, soy sauce, garlic, ginger, jalapeño pieces, lime juice, sriracha, and sesame oil in a blender or food processor. Mix for about a minute until everything's smooth with no chunks left. The sauce should pour easily but still be thick, kind of like heavy cream. If it's too thick, just add water a tablespoon at a time until it feels right.
- Assemble the Salad:
- Grab a big bowl and mix the cold noodles with all your cut-up veggies—the bell peppers, both cabbages, carrots, cilantro, and green onions. Pour in about two-thirds of your tahini sauce and mix everything with tongs or spoons so all the noodles and veggies get coated. Add more sauce if needed until everything's covered but not swimming in it.
- Final Touches:
- Put your salad in a serving bowl and sprinkle extra cilantro, green onions, and sesame seeds on top if you want. For the best taste, let it sit in the fridge for at least half an hour before you eat it. This gives all the flavors time to blend together nicely.
Tahini really makes this dish special. Most people only use tahini for hummus, but this creamy sesame paste can do so much more. I found out how good it is in cold dishes after trying different nut butters in dressings, and tahini's rich, slightly bitter taste adds something special that almond or peanut butter just can't match.
Prep Ahead Wonder
This salad gets even better after sitting a while as all the flavors mix in the fridge. You can make it up to three days before you need it, which is great for busy weeknights. The noodles will soak up some sauce over time, so you might want to save a bit of sauce on the side if you're making it way ahead. Just mix in the 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.
Ways To Switch It Up
What's great about this dish is how easy it is to change. If you can't eat gluten, just swap in rice noodles, soba, or any gluten-free pasta you like. Want more protein? Throw in some edamame, crispy tofu, or leftover chicken. As for veggies, you've got endless options—try adding snap peas, cucumber, radishes, or even mango for different textures and flavors. If you're allergic to nuts, sunflower seed butter works instead of tahini and still gives you that creamy texture.
What To Serve With It
This works great on its own, but also goes really well with simple proteins like grilled chicken or pan-seared salmon. For an Asian-themed dinner party, serve it with spring rolls or dumplings. It travels really well too, so it's perfect for picnics or work lunches. When having guests over, try serving it in separate bowls with little dishes of toppings like chopped peanuts, lime wedges, and extra sriracha so everyone can make their bowl just how they like it.
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This chilled tahini pasta salad brings together simplicity, flavor, and adaptability, making it a dish you'll want to make again and again.
Frequently Asked Questions
- → Can I make this tahini noodle salad ahead of time?
Absolutely! This dish gets even better after sitting as the flavors come together nicely. You can make it up to 2 days before and keep it in the fridge with a cover. Just toss the cilantro on right before you serve it for the freshest taste.
- → What type of noodles work best for this dish?
You can use all sorts of noodles in this flexible dish. Try linguine, spaghetti, rice noodles, soba, or even udon. Just pick what matches your diet needs. Rice or soba noodles work great if you need to avoid gluten.
- → How can I adjust the spice level?
Want it milder? Take out the jalapeño seeds before you mix everything and cut back on the sriracha or skip it altogether. Need more kick? Leave those seeds in or add extra sriracha. You might also try chili garlic sauce or gochujang for a different kind of heat.
- → Is there a substitute for tahini?
Tahini gives this dish its special flavor, but smooth peanut butter or sunflower seed butter can work too. They'll make the sauce just as creamy, though your dish will taste a bit different.
- → What proteins pair well with this salad?
This bowl tastes great with added protein. Try it with some grilled chicken, sautéed shrimp, cubed tofu, or sliced tempeh. In a rush? Grab a rotisserie chicken from the store or toss in some edamame beans without any extra cooking.
- → How long does the tahini sauce keep in the refrigerator?
You can keep the sauce by itself in a sealed container in your fridge for about a week. It'll probably get thicker when it's cold, so just stir in a spoonful of water to thin it out before you use it.