Fresh Summer Eggplant & Cucumber Vermicelli Pasta Salad
Bring the vibrant flavors of summer to your next picnic with this refreshing 15-minute cold noodle salad. Made with farm-fresh eggplant and crisp, local cucumbers from St-Félicien, Quebec, this dish tosses delicate vermicelli noodles in a creamy, savory sesame-based Asian sauce. It’s simple to prepare and easy to pack for any outdoor adventure.
The taste of Summer feast @ Montreal
6/29/2026
Servings: 4 Portions
INGREDIENTS
250g vermicelli pasta
450g eggplant, cut into strips
200g cucumber, thinly sliced
3 tbsp white sesame seeds (or store-bought white sesame paste)
1 tbsp almond butter or peanut butter
2 tbsp soy sauce
1 tbsp vinegar
1 tbsp lemon juice
1 tbsp maple syrup or sugar
2 clove garlic, minced
2 tbsp water (plus more if needed for consistency)
¼ tsp chili paste (optional)
1 tbsp olive oil
INSTRUCTIONS
Prepare the Pasta: Bring a large pot of salted water to a boil. Cook the vermicelli pasta according to package instructions (typically 5–7 minutes for al dente). Drain, rinse briefly with cool water to stop the cooking, and toss with the olive oil to prevent sticking. Set aside.
Prepare the Vegetables: In the same pot of boiling water, cook the eggplant strips for 10 minutes until soft. Drain, rinse briefly with cool water, and pat dry. Slice the cucumber thinly.
Tip: Gently squeeze the cooked eggplant to remove excess water before mixing.
Prepare the Sauce: If using whole sesame seeds, lightly toast them in a dry pan over low heat for 1 minute until fragrant. Transfer to a food processor and pulse until they turn into a paste. Add the almond butter, soy sauce, vinegar, lemon juice, maple syrup, garlic, chili paste, and water. Blend until smooth and creamy.
Assemble and Serve: In a large bowl, combine the vermicelli pasta, eggplant, and cucumber. Toss gently until ingredients are evenly distributed. When ready to serve, pour the sesame sauce over the mixture and toss thoroughly until every strand is coated.
Tip for Picnics: The vermicelli pasta and vegetables taste even better after chilling in the fridge for an hour, allowing them to firm up and absorb the sauce's flavors once tossed. If packing for a picnic, keep the dressing in a separate small container and toss it with the noodles just before serving to keep everything perfectly fresh and crisp. Enjoy your summer dining!
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