Long Noodle Pasta Salad with Chili Crisp

Step 1

In a large bowl, whisk together the mayonnaise, tahini, rice vinegar, chili crisp, soy sauce, sesame oil, honey and 1/2 teaspoon salt.

Step 2

Cook the noodles according to the package directions and then drain and add to the sauce. Add the snow peas and most of the scallions and toss to combine. Transfer to a serving bowl, top with the remaining scallions and drizzle with more chili crisp before serving. This is great warm or at room temp. (This salad can be made a day ahead; return to room temperature before serving.)

Step 3

Leftovers will keep in a sealed container in the refrigerator for up to 3 days.