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 deliciously creamy, nutty tahini sauce.
In an effort to feel some “fall spirit,” I roasted chickpeas and carrots 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 noodle salad 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 you can simply stir together this tangy tahini sauce. If you eat this noodle salad for dinner, don’t forget to pack up the leftovers (if there are any!) for lunch the next day. These noodles were delicious on day two.
Let me know how this noodle salad turns out for you in the comments! If you like it, check out this kale salad, this noodle bowl, or this list of my favorite lunch recipes.
