Cooking For Engineers

[Guest]

Chilled Tahini Wheat Vermicelli
Ingredients

1 lb dry vermicelli pasta
3 Tbs tahini
1/2 cup olive oil
2 Tbs mayonnaise
1 Tbs lemon juice
1 Tbs water
2 cloves garlic, minced
1/4 tsp cane sugar
1/4 tsp ground cayenne pepper
1/4 tsp garlic salt
1/4 tsp onion salt
1/4 tsp dried chives

Directions

Bring a large pot of lightly salted water to a boil, and cook the vermicelli pasta 4 to 6 minutes, or until al dente. Drain, rinse with cold water, and let cool for about minutes.
In a large bowl, mix the tahini, olive oil, mayonnaise, lemon juice, water, garlic, and sugar. Season with cayenne pepper, garlic salt, onion salt, and chives.
Transfer the cooled vermicelli to the bowl, and toss with the tahini mixture to coat. Chill until serving.

[Guest]

Here is where the recipe came from if anyone is curious:
http://vermicellirecipes.org/chilled-tahini-wheat-vermicelli/

[Jim Cooley]

That sounds absolutely revolting.