Yassa Got Served
Chilled Vermicelli Pasta Salad with Lemon-Mustard Yassa Dressing and Caramelized Onions
25 minutes
Serves 4
SideAfricanVegetarianGluten-freeDairy-freeNut-freeShellfish-freeSoy-free
Herb's take
Inspired by Senegal's iconic yassa, this no-cook pasta salad brings big West African flavor with a tangy lemon-mustard dressing and sweet onions, no heat required. You’ll learn how to transform humble cooked pasta into a vibrant, crowd-pleasing side using classic yassa techniques.
Ingredients
Yield
4
Instructions
- 01Place the thinly sliced red onions in a mixing bowl and sprinkle with 1/4 teaspoon kosher salt. Massage gently with your fingers for about 1 minute to soften and draw out moisture.
- 02Add the juice and zest of the lemon to the bowl. Let the onions marinate for 10 minutes, stirring occasionally.
- 03While the onions are marinating, whisk together Dijon mustard, white wine vinegar, neutral oil, honey, and finely grated garlic in a small bowl until fully emulsified.
- 04Add the minced red chili, black pepper, and 1 teaspoon kosher salt to the dressing. Whisk again to combine.
- 05Pour the dressing over the onions and toss until evenly coated. Let stand another 5 minutes for flavors to meld.
- 06Add the chilled cooked pasta to the bowl and use tongs to toss thoroughly, making sure every noodle gets dressed.
- 07Scatter the chopped parsley or cilantro over the salad and toss gently to combine. Taste and adjust seasoning with extra lemon juice, salt, or pepper if needed.
- 08Transfer to a platter or serving bowl. Serve chilled or at cool room temperature.
Want your own recipe?
Toss me some ingredients in the Recipe Lab and I'll invent three recipes on the spot. Just for you.