David Malosh for The New York Times. Food Stylist: Simon Andrews.
This pasta salad is bursting with more than two pounds of sweet summer vegetables and brightened by a rich, tangy sesame-ginger vinaigrette. The angel hair pasta is broken into pieces for easy scooping, making it perfect for picnics and potlucks. It’s a great make-ahead meal that travels well — and develops even more flavor as it sits. You can prepare it a few hours ahead and keep it at room temperature.
Ali Slagle
20 minutes
Eric Kim
15 minutes
Ali Slagle
20 minutes
Kay Chun
35 Minutes
Melissa Clark
30 minutes
Alexa Weibel
20 minutes
Hetty Mckinnon
35 minutes
Alexa Weibel
30 minutes
Hetty Mckinnon
20 minutes
Eric Kim
30 minutes
Kay Chun
30 minutes
Colu Henry
30 minutes
Ali Slagle
10 minutes
Eric Kim
35 minutes
Melissa Clark
15 minutes
Yewande Komolafe
30 minutes, plus 15 minutes’ chilling
Mark Bittman
1 hour
Colu Henry
30 minutes
Melissa Clark
50 minutes, plus cooling
Tejal Rao
1 hour 10 minutes
Cooking Guide
By Alison Roman
Cooking Guide
By Melissa Clark
Cooking Guide
By Melissa Clark
Cooking Guide
By Sam Sifton
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Vegetable Noodle Salad With Sesame Vinaigrette Recipe – The New York Times
