Tahini Pasta Salad
User Reviews
4.9
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Prep Time
20 mins
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Chill Time
1 hr
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Total Time
1 hr 20 mins
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Servings
8 servings
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Calories
178 kcal
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Course
Salad
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Cuisine
Mediterranean
Tahini Pasta Salad
Description
This salad starts with cooked rotini pasta which forms a sturdy base to hold the flavors. The dressing combines tahini’s subtle sesame richness with lemon juice and garlic’s brightness, balanced further by creamy Greek yogurt and sumac’s citrusy, slightly tangy flavor, seasoned with salt and black pepper. The dressing is thinned with water for easy coating.
Vegetables including chopped Persian cucumbers, green bell pepper, grape tomatoes, and chopped kalamata olives add varied textures, freshness, and briny notes. Fresh parsley brings a mild herbaceous lift. Chickpeas add protein and a firm texture that complements the other ingredients.
The salad chills for an hour to deepen the flavor melding before serving, making it a refreshing, creamy pasta salad suitable for picnics, potlucks, or lunches. The combination of vegetables and dressing offers complexity and brightness without heaviness.
Leftovers store well up to three days refrigerated, though peak flavor is soon after preparation.
Ingredients
For the Salad
- 8 ounces rotini pasta
- 1 (15-ounce) can chickpeas rinsed and drained
- 2 cucumber chopped, Persian
- 1 green bell pepper chopped
- 1 pint grape tomatoes halved
- ¼ cup kalamata olives roughly chopped, pitted
- 2 tablespoons parsley chopped, fresh
For the Dressing
- ¼ cup tahini
- 3 tablespoons lemon juice
- 1 garlic minced, clove
- 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.
Notes
- Leftover tahini pasta salad can be refrigerated in an airtight container for up to three days.
- For best taste, consume within a day or two as the flavors develop and textures soften over time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 178 kcal
% Daily Value*
| Serving | 2cups | |
| Calories | 178kcal | 9% |
| Carbohydrates | 27g | 9% |
| Protein | 7g | 14% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 0.3mg | 0% |
| Sodium | 222mg | 9% |
| Potassium | 309mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 669IU | 13% |
| Vitamin C | 24mg | 27% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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