Today, I’m taking a break from soup season (although I do have some good ones in the works!), because it’s been about 95 degrees lately and a big cold noodle salad just sounded good to me. This bowl is full of whole grain noodles and crunchy veggies that are all tossed in a delicious creamy-nutty tahini sauce.
In an effort to feel some “fall spirit,” I roasted carrots and chickpeas and tossed those in too. Cooked carrots haven’t always been our thing – the trick is to roast them until they’re slightly tender but still have some bite (just don’t let them get mushy!). If you’re still not convinced, roasted broccoli or cauliflower would be delicious here instead. This recipe is very flexible so you should use whatever vegetables you like.
A creamy flavorful sauce is the key to not-boring noodles. But sometimes I get tired of breaking out the blender or food processor, so this tangy tahini sauce is one that you can simply stir together.
If you eat this for dinner, don’t forget to pack up the leftovers (if there are any!) for lunch the next day. This one was delicious on day two.
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