With its rich tahini sauce and refreshing cucumber and carrots, this summer tahini pasta salad will rock your summer.
Pasta / Salad
asian pasta, asian salad, Chinese recipe, gluten-free pasta, gluten-free vegan, pasta
Author: Joyce @ Light Orange Bean
10ozuncooked gluten-free spaghetti
1large cucumberseeded and shredded
1½tablespoonsextra virgin olive oil
1green onionfinely chopped
1/8teaspooncayenne or chili pepper
1tablespoongluten-free low sodium soy sauce
1½tablespoonsapple cider vinegar
½teaspoonorganic coconut sugar
3tablespoonsspice brothsee note for instructions
Bring a saucepan of water to a boil. Blanch shredded carrots for 1 minute. Use a ladle to remove the lightly cooked carrots and place in a strainer; set aside.
Add uncooked spaghetti into the saucepan and cook according to package directions; rinse with cold water and drain well. Use a salad spinner to remove excess water if necessary.
Transfer the cooked spaghetti into a large mixing bowl. Place chopped green onion, minced garlic, and cayenne pepper on top of the spaghetti.
Heat a skillet over high heat until it’s smoky hot. Add oil and wait for 15-30 seconds until the oil is hot. Pour the hot oil over the green onion, garlic, and cayenne pepper. Gently toss. Cover the mixing bowl with lid and set aside.
In a small mixing bowl, whisk together the remaining sauce ingredients. Before serving, combine the shredded cucumber, carrots, and spaghetti. Pour the sauce into the spaghetti and toss gently.
Sprinkle sesame seeds to garnish.
To make spice broth, see link: http://lightorangebean.com/chinese-spices-broth/
Summer Tahini Pasta Salad https://lightorangebean.com/summer-tahini-pasta-salad/