Sesame and Cilantro Vermicelli Salad

If the heat of the summer is getting to you, this is a lovely spicy pasta salad for a hot day. One recent morning, on a day when the mercury eventually hit 105°F, I made this vermicelli pasta early in the morning and then let it marinate all morning in the fridge. By lunch time, it was a snap to quickly pull together.

  • Prep: 10 minutes
  • Cook: 25 minutes
  • Yield: Serves 4 to 8.

Ingredients

Honey Soy Dressing:

  • 1/4 cup grapeseed oil or corn oil
  • 3 Tbsp dark sesame oil
  • 1/2 teaspoon crushed dried red pepper or chili powder
  • 3 Tbsp honey
  • 2 Tbsp soy sauce (less if using tamari which is more concentrated than soy sauce)

Salad:

  • 8 ounces of vermicelli, thin spaghetti, or angel hair pasta
  • Salt
  • 1/2 cup coarsely chopped cilantro
  • 1/4 cup chopped roasted peanuts
  • 1/4 cup thinly sliced green onions
  • 1/4 cup sliced and chopped red bell pepper
  • 1 Tbsp toasted sesame seeds

Method

1 Cook the pasta in a large saucepan in salted boiling water, according to directions on pasta package. Drain but do not rinse.

2 While the pasta is cooking, prepare the dressing. In a microwave-safe dish, heat the vegetable oil, sesame oil, and red pepper, in the microwave on high heat for 2 minutes. Add the honey and soy sauce and mix well.

3 Combine the drained pasta with the dressing in a large bowl until the pasta is well coated. Cover and chill for several hours.

4 When ready to serve, mix in the cilantro, peanuts, green onions and bell pepper. Garnish with toasted sesame seeds.

Main Ingredients

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