For some reason Asian foods really inspire me in the kitchen. I can’t get enough of the flavors that are so simple and soooo craveable. You can really kick up your summer picnic with this dish!
1/3 c hot pasta water
½ c + 2T tahini (sesame paste)
¼ T soy sauce
1T minced, fresh ginger
¾ t garlic powder
2T rice vinegar
1 ½ t sesame oil
1 ½-2 T honey
1-2 t red pepper flakes
4 scallions-whites thinly sliced & greens sliced into ½ inch pieces
2 T chopped cilantro
Fresh baby spinach
Anything else you can think of!!
- Cook the macaroni to al dente. Don’t forget to reserve 1/3 cup of the pasta water!
- Toss scallion whites with the hot pasta.
- Combine the tahini, hot pasta water, soy sauce, ginger, garlic powder, vinegar, sesame oil, honey and pepper flakes.
- While pasta is still warm, toss some of the dressing over it. The macaroni will absorb the sauce making it extra tasty.
- When the pasta is cool, add the dressing to taste.
- Toss in the veggies.
- Top your pasta salad with a generous sprinkle of sesame seeds, the scallion greens and the cilantro.
Alternatives, ideas and suggestions
- I like to use garlic powder in this recipe because it is easier to tolerate than raw, minced garlic.
- Using hot water helps thin out the tahini when making the sauce, and the starch from the pasta adds body to it.
- If you accidentally get rid of the pasta water, you can use hot tap water.
- Adding the scallion whites to the drained, hot pasta will help enhance the flavor of the scallions.
- If you’d like to make this salad a main course, add a protein like fried tofu or sliced rare steak.
- The veggie possibilities you could add to this salad are endless! Bok choy, fresh green beans, tomatoes, red onion, broccoli…