This light dish is perfect for hot summer days when you want something cool and flavorful on the side. Make it a filling main dish by adding vegetables and meat.

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Recipe Summary

prep:
15 mins
cook:
6 mins
additional:
9 mins
total:
30 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil, and cook the vermicelli pasta 4 to 6 minutes, or until al dente. Drain, rinse with cold water, and let cool for about 10 minutes.

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  • In a large bowl, mix the tahini, olive oil, mayonnaise, lemon juice, water, garlic, and sugar. Season with cayenne pepper, garlic salt, onion salt, and chives.

  • Transfer the cooled vermicelli to the bowl, and toss with the tahini mixture to coat. Chill until serving.

Nutrition Facts

380 calories; protein 7.8g 16% DV; carbohydrates 42.1g 14% DV; fat 20.2g 31% DV; cholesterol 1.3mg; sodium 141.2mg 6% DV. Full Nutrition

Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/19/2007
I used Chinese Mie noodles which were perfect for this. The sauce as it was in the recipe was missing something. I added 1/2 tsp ancho chili powder 1 Tbsp lime juice and 1 tsp white pepper and then it was fine. It is also good heated. I served it with grilled boneless skinless chicken breast and thighs marinated in the Absolutely Ultimate Marinade from this site which was a perfect combination. Read More
(9)

Most helpful critical review

Rating: 3 stars
04/22/2004
Good flavor but the recipe as written is too dry. Next time I'll either halve the pasta or double the wet ingredients. Read More
(9)
17 Ratings
  • 5 star values: 3
  • 4 star values: 7
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 1
Rating: 3 stars
04/22/2004
Good flavor but the recipe as written is too dry. Next time I'll either halve the pasta or double the wet ingredients. Read More
(9)
Rating: 4 stars
07/19/2007
I used Chinese Mie noodles which were perfect for this. The sauce as it was in the recipe was missing something. I added 1/2 tsp ancho chili powder 1 Tbsp lime juice and 1 tsp white pepper and then it was fine. It is also good heated. I served it with grilled boneless skinless chicken breast and thighs marinated in the Absolutely Ultimate Marinade from this site which was a perfect combination. Read More
(9)
Rating: 5 stars
06/08/2006
This tastes great for a quick easy summer dish! Just adjust the noodles/sauce ratio a little like the other reviewers said. I didn't have some of the ingredients and substituted with angel hair pasta paprika powder and Miracle Whip and ate it with some thinly sliced cucumber on the side. Very refreshing. Thanks for the recipe! Read More
(6)
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Rating: 5 stars
10/11/2005
I made it for a barbeque and everyone loved it. It was easy to make And I am making it again for more company. Read More
(3)
Rating: 3 stars
10/27/2011
This was eh. I doubled the sauce and added veggies but it was kind of boring. Or something. It was not inedible but I wouldn't make it again. Read More
(3)
Rating: 2 stars
04/11/2005
I am not sure what to say about this recipe. I love Tahini but couldn't get this sauce right. I used half the pasta called for per other reviewers but I think the full 16 oz would have been better. This needed more of something. Lemon juice maybe? I am cooking more pasta tonight to add to my leftovers to see if that helps. Read More
(2)
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Rating: 1 stars
03/23/2005
Ew. Sorry. I've never used tahini before in anything but hummus but thought I would give it a try. Maybe I'm just not a tahini person. I kept trying to fix it but in the end just trashed the whole batch. Read More
(2)
Rating: 4 stars
04/19/2010
I reduced the oil by 1/4 and instead increased water. Used fresh garlic chives liberally and I thought the dish needed some tobasco in the end. Very interesting. I love vermicelli. And yes I served warm. Read More
(2)
Rating: 4 stars
04/24/2007
I liked this recipe but found it was somewhat bland as well. There were enough wet ingredients but I still added tons more lemon and some soy sauce. Red peppers and green onion really added to it and gave it nice textures. Read More
(1)