- 1 pound dry vermicelli pasta
- 3 tablespoons tahini
- 1/2 cup olive oil
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 1 tablespoon water
- 2 cloves garlic, minced
- 1/4 teaspoon white sugar
- 1/4 teaspoon ground cayenne pepper
- 1/4 teaspoon garlic salt
- 1/4 teaspoon onion salt
- 1/4 teaspoon dried chives
- 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 10 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.