Summer Soba Noodle Salad with Tahini Dressing

Make this in the high heat of summer when the vibrant colors from summer squash and zucchini take over the garden and the corn is super sweet. Don’t skimp on the fresh garden basil! This dish is easily doubled or tripled for whatever company you have coming over.

Serves 4 to 6



12 ounces soba noodles

¼ cup tahini

3 tablespoons fresh lemon juice

3 to 4 tablespoons water

1 teaspoon honey

2 cloves garlic, minced

Generous pinch red pepper flakes

Salt, to taste

Freshly ground black pepper, to taste

1 small zucchini, cut into matchstick sized pieces

1 small summer squash, cut into matchstick sized pieces

1 red bell pepper, cored, de-veined and cut into matchstick sized pieces

1 cup fresh corn kernels (from 1 large ear corn)

½ cup sliced basil leaves



Bring a large pot of lightly salted water to a boil. Add the soba noodles and cook according to package directions, until al dente. Drain and set aside.

While the pasta is cooking, whisk together the tahini, lemon juice, water, garlic and red pepper flakes. Add more water if the mixture seems too thick. Season with salt and pepper and set aside.

Turn the vegetables in a large bowl, toss in the cooked hot pasta, and add enough of the dressing to generously coat the ingredients. Toss in the basil and serve at room temperature.