Tahini Pasta Salad
Packed with fresh veggies, chickpeas, and healthy fats, this tahini pasta salad is delicious, filling, and easy to make!
Servings: 8 servings
Equipment
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.
Video
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.
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
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