Tahini Pasta Salad Recipe

A creamy, nutritious, and easy-to-make pasta salad perfect for meal prep, picnics, and gatherings. This fresh and flavorful pasta salad combines rotini pasta, chickpeas, cucumber, bell pepper, grape tomatoes, Kalamata olives, and parsley, all tossed in a delicious tahini dressing made with Greek yogurt, lemon juice, and sumac. It’s a versatile dish that can be enjoyed as a light lunch or side dish, and is customizable with your favorite vegetables or proteins. Gluten-free and vegan options available!

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

1. 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.
2. In a small bowl or jar, whisk together tahini, lemon juice, and minced garlic until well combined. Gradually add water, continuing to whisk until the dressing is smooth and well blended.
3. Stir in the Greek yogurt, sumac, salt, and black pepper, then whisk until all ingredients are evenly distributed.
4. Add the dressing to the cooked pasta and toss to coat.
5. Top with chickpeas, cucumbers, bell pepper, tomatoes, olives, and parsley. Toss again until everything is evenly combined and coated in the dressing.
6. Refrigerate for 1 hour before serving to allow the flavors to meld together.

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Why You’ll Love This Recipe

• Creamy and Flavorful: The tahini dressing adds a rich, nutty flavor that pairs perfectly with fresh, crunchy vegetables and hearty chickpeas.
• Quick and Easy: This salad comes together in no time and requires only a few ingredients.
• Customizable: You can easily adjust the vegetables or add your favorite ingredients to make it your own.
• Perfect for Meal Prep: This pasta salad holds up well in the fridge, making it an ideal option for lunches or picnics.

Tips

• Cook the Pasta Al Dente: Be sure not to overcook the pasta to keep it from becoming mushy in the salad.
• Make it Vegan: Simply omit the Greek yogurt or use a dairy-free alternative to make this salad vegan.
• Thin the Dressing: If you prefer a thinner dressing, add more water a tablespoon at a time until you reach your desired consistency.

Variations and Substitutions

• Add Protein: For an extra protein boost, add grilled chicken, tofu, or feta cheese to the salad.
• Try Different Veggies: Swap out the cucumbers or bell peppers for other crunchy vegetables like shredded carrots, celery, or red onion.
• Gluten-Free: Use gluten-free pasta if needed.
• Sumac Substitute: If you can’t find sumac, lemon zest or a dash of smoked paprika can work as a substitute.

FAQs

Can I make this ahead of time?
Yes! This pasta salad actually tastes better after a few hours in the fridge as the flavors meld together. It can be stored for up to 3 days.

What if I don’t have tahini?
You can substitute tahini with sunflower seed butter or a creamy dressing of your choice.

Can I add cheese?
Yes, crumbled feta or goat cheese would be delicious additions to this pasta salad.

Serving

• Serve this salad as a main dish for a light lunch or dinner, or as a side dish for BBQs or gatherings.
• Pair it with grilled meats, roasted vegetables, or a crisp green salad for a complete meal.

Suggestions

• Add a sprinkle of toasted seeds or nuts on top for extra crunch.
• Serve with a refreshing beverage like iced tea or lemonade for a balanced and satisfying meal.