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.
INGREDIENTS (for 8 servings):
- 1 pound dry vermicelli pasta
- 3 tablespoons tahini
- 1/2 cup olive oil
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 1 tablespoon water
- 2 cloves garlic, minced
- 1/4 teaspoon white sugar
- 1/4 teaspoon ground cayenne pepper
- 1/4 teaspoon garlic salt
- 1/4 teaspoon onion salt
- 1/4 teaspoon dried chives
PREPARATION:
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.
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.