Sesame Pasta Salad
A deli classic and summertime favorite amplified by the nuttiness and fragrance of sesame.
Sesame Pasta Salad
Serves 4-6
This creamy pasta salad has just the right amount of dressing and isn’t too sweet. With lots of vegetables to add texture and the nuttiness of sesame, this pasta salad makes a perfect accompaniment to meals year round.
“Recipe Tips:
1. This pasta salad tastes best after sitting overnight in the fridge so the flavors can mellow and come together.
2. The technique for this salad is from Chef John. It makes for the absolute best pasta salad.”
Ingredients
280g (2 c) dry elbow pasta
Dressing
190g (1 c, heaped) carrot, .25 in dice
180g (0.75 c, heaped) red bell pepper, .25 in dice
130g (0.50 c, heaped) celery, .25 in dice
80g (0.25 c) onion, minced
40g (about 4) scallions, green and white parts sliced
3 cheongyang or serrano chilis, sliced
3 garlic cloves, minced
120g (6 T) mayo
3 T toasted sesame oil
2 T rice vinegar
2 T soy sauce
2-3 t maesil or honey
1 t salt
0.75 t garlic powder
0.75 t onion powder
0.75 t black pepper
Finishing
3 T sesame seeds, lightly toasted and cooled
Recipe Know-how
Sauce
1. Combine all dressing ingredients in a large mixing bowl. Set aside.
Make dressing prior to boiling the water for cooking the pasta.
As the dressing sits, the vegetables begin to soften slightly and release liquid. This is what gives the proper amount of dressing to coat the cooked pasta. If this step is skipped, the salad will look dry when mixed.
Assembly
2. Cook pasta according to package directions. Drain well. Do Not Rinse.
Allow pasta to cool in the colander tossing occasionally with a spoon while cooling to create a sticky surface.
Cool completely, about 1 hour.
3. Pour pasta into the dressing and mix thoroughly.
Cover. Refrigerate overnight.
4. Before serving, lightly crush the sesame seeds with your fingers or in a mortar and pestle and stir through the salad.
Taste and adjust seasoning as necessary.
5. Serve.
