Meredith Deeds | Star Tribune (TNS) When I hear the words pasta salad, I don’t typically jump for joy. I’ve had — and made — my fair share of mushy pasta, soaked in astringent Italian dressing and tossed with raw, flavorless veggies and cubes of bland cheese. Related Articles Surprise guests this summer with these 3 easy sides Quick Fix: Salmon Kebabs with Dill Tartar Sauce and New Potatoes with Green Beans Buffalo chicken pizza: All the spice with none of the mess Afghan mantu are easy to make and steam in your home kitchen Got ice cream? Got beer? Here’s how to make the best beer float this summer Oddly enough, I do get excited when cold peanut or sesame noodles pop up on my radar.
For some reason, those are usually delicious, and proof that a good, even great, pasta salad is possible. Welcome to this week’s recipe, Tahini Noodle Salad with Roasted Tomatoes, Chickpeas and Feta. After testing this recipe more than a few times, here’s what I’ve learned.
First, roasting the vegetables, in this case cherry tomatoes, intensified their flavor and reduced their moisture, which helped keep them from watering down the salad. While I had the oven going, I also tossed in some chickpeas, which became crispy during the roasting process, adding a nice crunch to the noodles. Swapping out bottled Italian dressing for a homemade creamy, lemony tahini dressing meant that it wouldn’t immediately be absorbed into the noodles.
Tahini is a sesame paste, easily found in most gro.
