Tahini Pasta Salad
Updated May 17, 2026
This pasta salad is different than the usual mayo-packed ones. The tahini dressing adds so much flavor and puts a twist on a classic.
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Mediterranean-Style Pasta Salad
I love making all kinds of pasta salads, like Italian Pasta Salad and Chicken Pasta Salad, during the summer; and this Tahini Pasta Salad is a new one I’ve added to my rotation, and I think you should too! It’s fresh and creamy and full of flavor without feeling heavy from a mayo-based dressing. I make the tahini pasta salad with any short cut pasta, lost of fresh crunchy veggies, chickpeas and a tahini dressing that really makes the salad so unique!
Happy Cooking!
– Yumna
This recipe was part of our Monthly Cooking Challenge for June 2024!
Tahini Pasta Salad Ingredients
- Pasta: Rotini is great here because the spirals hold onto the thick tahini dressing well. Farfalle, penne, or elbows all work too. You can also use your favorite whole wheat or high protein pasta.
- Chickpeas: Use one 15-ounce can or if you’re using dried chickpeas, see how to cook chickpeas and use about 1¾ cups cooked chickpeas
- Vegetables: You can use your favorite vegetables here. I like making the tahini pasta salad with Persian cucumbers, green bell pepper, grape tomatoes or cherry tomatoes, kalamata olives, and fresh parsley.
- Tahini dressing: Tahini, lemon juice, minced garlic, water, plain Greek yogurt, sumac, salt, and pepper. Make sure you use tahini that is only made from ground sesame seeds and doesn’t have any other ingredients. If you don’t have sumac, swap it with lemon zest or a pinch of lemon pepper.
How to Make Tahini Pasta Salad
Tahini Pasta Salad
Packed with fresh veggies, chickpeas, and healthy fats, this tahini pasta salad is delicious, filling, and easy to make!
Video
Ingredients
For the Salad
- 8 ounces rotini pasta
- 1 (15-ounce) can chickpeas rinsed and drained
- 2 Persian cucumbers chopped
- 1 green bell pepper chopped
- 1 pint grape tomatoes halved
- ¼ cup pitted Kalamata olives roughly chopped
- 2 tablespoons chopped fresh parsley
For the Dressing
- ¼ cup tahini
- 3 tablespoons lemon juice
- 1 garlic clove minced
- 3 tablespoons water
- ¼ cup Greek yogurt
- 1 teaspoon sumac
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Bring a large pot of water to a boil. Season with salt and add pasta. Cook according to the package directions, then drain and set aside in a large bowl.
- Meanwhile in a small bowl or jar, make the dressing by whisking the tahini, lemon juice, and garlic until well combined. Gradually add water to the mixture until well blended. Stir in the greek yogurt, sumac, salt, and pepper, and continue to whisk until the ingredients are evenly distributed.
- Add the dressing to the cooked pasta, then top with the chickpeas, cucumbers, bell pepper, tomatoes, olives, and parsley. Toss until everything is combined and evenly coated in the dressing.
- Chill for 1 hour before serving to allow the flavors to develop.
Equipment
Notes
Storage: Leftover tahini pasta salad can be stored in an airtight container in the refrigerator. It will last up to three days in the refrigerator, but it tastes best when it’s eaten the day you made it or the day after.
My Top Tip: Don’t rinse the pasta after draining. Unlike most cold pasta salads, skipping the rinse here is intentional, the starch on the surface helps the tahini dressing cling to the pasta.
Nutrition
Serving: 2cups, Calories: 178kcal, Carbohydrates: 27g, Protein: 7g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Cholesterol: 0.3mg, Sodium: 222mg, Potassium: 309mg, Fiber: 3g, Sugar: 3g, Vitamin A: 669IU, Vitamin C: 24mg, Calcium: 38mg, Iron: 1mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Did You Make This Recipe?
Recipe Variations
- Add grilled chicken. Slice 1 to 2 cooked grilled lemon chicken breasts and toss it with the tahini pasta salad to turn this into a full meal.
- Add artichoke hearts. Roughly chop ½ cup of marinated artichoke hearts and toss them in, they go well with the tahini dressing and add a tangy, meaty element.
- Swap the vegetables by season. Lightly steamed asparagus and diced red pepper work well in spring; roasted butternut squash and shredded kale make a good fall version.
Recipe Tips
- Salt the pasta water generously. This is the only chance to season the pasta itself. Under-seasoned pasta will taste flat even with a well-made dressing.
- Don’t rinse the pasta after draining. Unlike most cold pasta salads, skipping the rinse here is intentional, the starch on the surface helps the tahini dressing cling to the rotini.
- Whisk the dressing in stages. Mix the tahini, lemon juice, and garlic first, then add the water gradually. Tahini can seize up if the water is added all at once, so take it slow and whisk until smooth before adding the yogurt.
- Chill before serving. Give the salad at least an hour in the fridge. The dressing absorbs into the pasta and the flavors come together much better once it’s had time to sit.
- Make ahead with the dressing separate. If making more than a day ahead, store the dressing separately and toss it with the salad a few hours before serving for the best texture.
Serving Ideas
- Chicken: This salad works well alongside grilled or roasted chicken. Try Parmesan Almond-Crusted Chicken or Grilled Lemon Chicken.
- Vegetarian protein:Air Fryer Falafel or Air Fryer Tofu both pair naturally with the tahini dressing.
- Bread: Homemade Pita Bread on the side makes it feel more like a full Mediterranean spread.
Comments
I just LOVED this recipe! It is an unexpected flavor for pasta, but totally worth it. I switched bell peppers for artichokes, and it worked out perfectly. Will be making it again!!
Yay, so glad you liked it!! Love the artichoke swap—that sounds so good! Thank you so much, Sandra!
I love it!!! It’s a perfect pasta salad. I did it for my grilled chicken, is super delicious, fresh & balanced flavors!
Yay! So happy you liked it, Dolly!
It looks so yummy and filling at the same time!
Thanks, Alice! I hope you enjoy the recipe!
This is an an incredible pasta salad. The tahini recipe cannot be beat. The flavors are balanced and I crave it when I’ve eaten it all! I’m wanting to add artichoke hearts but not sure if it would throw off the balance of salt.
Oooh yum, I think artichoke hearts would be so good in this salad! I would mix them in before adding salt and then see if it needs more. Let me know how it turns out!!
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