Cucumber, Radish & Quail Egg Pasta Salad with Sesame Sauce
Fresh cucumber and crisp red radishes bring the vibrant taste of summer, perfectly balanced with protein-rich quail eggs and a light, nutty sesame sauce. This refreshing pasta salad is easy to make and perfect for enjoying on a sunny picnic day.
The Taste of Summer Feast @ Montreal
7/1/2025
Servings: 4 persons
INGREDIENTS
1 bag spaghetti (450g)
1 cucumber (approx. 370g), thinly shredded or julienned
8 red radishes (approx. 320g), thinly shredded or julienned
12 quail eggs, cooked and peeled
1 tablespoon olive oil (for tossing the pasta)
Sesame Sauce:
4 tablespoons white sesame seeds
1 tablespoon olive oil
1 tablespoon sesame oil
4 tablespoons soy sauce
2 tablespoons lemon juice or white vinegar
1 tablespoon maple syrup
4 garlic cloves (about 15g), finely chopped
1 cup water
INSTRUCTIONS
1. Toast the Sesame Seeds:
In a dry pan over medium heat, toast the sesame seeds for about 3 minutes until aromatic and lightly golden. Stir constantly to prevent burning. Set aside.
2. Cook the Pasta:
Bring a pot of water to a boil. Add the spaghetti and cook according to package instructions (typically about 8–10 minutes). Drain well, then toss with 1 tablespoon of olive oil. Use a fork to gently spread the pasta and help it cool down. Set aside.
3. Prepare the vegetables and eggs:
Cut the cucumber and red radishes into thin strips (julienned).
Slice the quail eggs in half.
4. Prepare the Sauce:
Add the toasted sesame seeds, olive oil, sesame oil, soy sauce, lemon juice (or vinegar), maple syrup, chopped garlic, and water to a food processor. Blend until smooth, with no visible sesame grains remaining.
5. Assemble the Salad:
On a plate, place the cooled pasta, then arrange the sliced cucumber, red radishes, and halved quail eggs on top. Drizzle with the sesame sauce.
6. Serve:
Toss everything gently just before eating to coat the ingredients evenly. This salad is best enjoyed cold and makes a perfect dish for a picnic or a light summer lunch.