Chilled Noodles with Tahini Dressing Recipe -
Chilled Noodles with Tahini Dressing Recipe
  • READY IN 30 mins

Chilled Noodles with Tahini Dressing

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    6 mins

    30 mins


  1. 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.
  2. 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.
  3. Transfer the cooled vermicelli to the bowl, and toss with the tahini mixture to coat. Chill until serving.
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Reviews More Reviews

Most Helpful Positive Review
Jul 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.

Most Helpful Critical Review
Apr 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.


16 Ratings

Jun 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!

Oct 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.

Oct 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.

Apr 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.

Apr 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.

Mar 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.


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  • Calories
  • 380 kcal
  • 19%
  • Carbohydrates
  • 42.1 g
  • 14%
  • Cholesterol
  • 1 mg
  • < 1%
  • Fat
  • 20.2 g
  • 31%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 7.8 g
  • 16%
  • Sodium
  • 141 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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