Cold Noodles with Tahini Dressing
Submitted by Superbitch
Cold vermicelli tossed in a creamy lemon-garlic tahini dressing with olive oil. A 30-minute Mediterranean-inspired noodle salad that works as a side or light vegetarian main.
YIELD
6 servingsPREP
10 minCOOK
20 minREADY
30 minTahini isn’t just for hummus. Mixed with garlic, lemon juice, and olive oil, it becomes a silky, nutty dressing that clings to cold vermicelli like it was made for it.
This is pantry-staple cooking at its best: boil the noodles, whisk the sauce, toss, done.
Thirty minutes from start to table, and every bite tastes like a Mediterranean afternoon.
Add fresh vegetables like diced cucumbers, cherry tomatoes, or shredded carrots to turn it into a heartier meal.
Variations
- Middle Eastern bowl: Top with chickpeas, chopped parsley, sumac, and a drizzle of hot sauce.
- Asian fusion: Swap lemon for rice vinegar and add a splash of soy sauce and sesame oil.
- Garden fresh: Toss in roasted red peppers, artichoke hearts, and crumbled feta.
Pro Tips
- Whisk the tahini with water and lemon juice first before adding the oil. Tahini seizes up when oil hits it directly.
- Rinse the noodles under cold water immediately after cooking. This stops the cooking and washes off starch so they stay loose.
- The dressing thickens as it sits. Thin with a splash of water before serving if needed.
Ingredients
Directions
Mix tahini, garlic, lemon juice, salt, pepper, and water.
Blend until smooth. Gradually add the olive oil, while whisking until smooth and medium thick.
Boil the vermicelli and drain.
Cool under water and toss with sauce.
Add fresh vegetables if desired.
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