Ultra creamy and fresh, this Greek Tahini Pasta Salad is the perfect easy dinner or picnic food! Enjoy the mix of fun textures with gluten-free pasta, creamy tahini, olive oil, and fresh salad vegetables. Chop, mix it all together, and enjoy! It's that easy.
While I could eat this salad any day of the week all year-round, I enjoy it most frequently as a fresh Spring and Summer recipe. The vegetables are in season, the lemon compliments the sunshine, and it's perfect for making ahead and bringing on an outdoor adventure.
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Vegan Tahini Pasta is friendly to many dietary restrictions. This recipe is gluten-free, dairy-free, nut-free, vegan, and plant-based as written!
How to make it (with photos)
Ingredients + Substitutions
This greek tahini pasta salad recipe uses 11 ingredients. Read through the ingredient notes below this photo for easy substitutions, gluten-free products I use, and more tips!
- tahini - Choose a tahini made from sesame seeds with no other additives for the best flavor and texture. In the USA, you'll find that the textures vary significantly. Any kind will work, and I use Once Again brand because it is certified gluten-free.
- red wine vinegar - Red wine vinegar will give the most authentic Mediterranean flavor, however white wine vinegar or apple cider vinegar will work too.
- pasta - I use gluten-free pasta and recommend choosing a rice and lentil blend like Bionaturae Gluten-Free. I like the fusilli shape because it holds the dressing well in the spirals, but penne is another good choice.
- Optional: white beans or chickpeas - Add these for extra protein, especially if you are using traditional pasta or rice pasta.
- fresh or dried dill - I personally LOVE dill and this salad is my favorite way to enjoy it. Other herbs like basil or parsley will work well in its place. However, if using dill, I recommend not adding additional herbs since it can easily be overpowered. If you love dill, I also recommend my Canned Salmon Cakes.
You also need olive oil, red bell peppers, cucumber, broccoli, kalamata olives, red onion, lemon juice, garlic, and salt and pepper to make this recipe.
See the recipe card for a full list of ingredients with quantities.
Step-by-Step Instructions
Aside from making the pasta and allowing it to cool, greek tahini pasta salad is made in only two easy steps!
- Prep: Make the pasta according to instructions. Set aside to cool.
- Tahini Dressing: Add all tahini dressing ingredients except water to a medium bowl or two-cup liquid measuring cup. Whisk until smooth. Note that it will be lumpy at first, but keep mixing until it's ultra creamy. Add water in small increments until you reach your desired consistency.
- Make the salad: Add all salad ingredients to a large bowl or pot. Pour the dressing on top, and toss until everything is coated and well-mixed. Garnish with fresh dill if you like and serve cold!
Expert Tips + Troubleshooting
Make the absolute best tahini pasta salad on the very first try with these expert tips!
If making the night before, store dressing and pasta salad separately.
Store the pasta salad and tahini dressing separately until just before serving for the best taste and texture. Keep the salad mix in a sealed container in the refrigerator overnight and the sauce at room temperature.
When I make this recipe to eat right away, I mix everything together at once. Next-day leftovers may have a slightly tacky texture since the noodles absorb some of the sauce. This is fine with my family, but if you prefer that super creamy fresh taste, you may want to store them separately.
If the tahini sauce is lumpy, keep mixing.
At first whisk, it may seem that these ingredients won't mix well. But don't be fooled! Just a little more time is needed until it turns into the super creamy texture we love.
If it seems truly resistant, add more olive oil in small amounts -- it's possible your tahini has a little less oil than mine.
Recipe FAQs
Here I answered some frequently asked questions about this Tahini Pasta Salad. Don't see your question? Leave it in the comments at the end of this post and I'll answer within two business days.
For best texture, store the tahini pasta sauce separately from the mixed salad ingredients in airtight containers in the fridge. Toss together when ready to eat. This recipe will last for 3-4 days when stored properly.
Olive oil can stop pasta from sticking to itself. After cooking the pasta, add 1-2 tablespoons of olive oil and stir gently to coat the noodles to prevent sticking.
What to serve with Vegan Tahini Pasta
While this recipe is great as a stand-alone dish, it pairs well with my Canned Chickpea Hummus and crackers, grilled chicken, veggie burgers, sliders or sandwiches, barbecue meatballs, or a dairy-free charcuterie board!
It also is a nice side with Baked Salmon Cakes and Dairy Free Shrimp Scampi.
For another Mediterranean twist, check out my Black Bean Hummus with Sun-dried Tomatoes and Basil recipe.
Related vegan pasta recipes to consider...
If you love vegan pastas like this tahini pasta salad, then you'll want to check out these other delicious recipes too!
And there's also a Creamy Avocado Pasta, Herby Vegan Alfredo Pasta, and Vegan Broccoli Mac and Cheese to try when you're done with those!
We love gluten-free and vegan pasta dishes in this house!
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the comment field below. Thank you!
📖 Recipe
Greek Tahini Pasta Salad
Ingredients
Tahini Dressing
- ⅔ cup tahini
- ¼ cup olive oil
- 3 tablespoons red wine vinegar
- 3 tablespoons fresh lemon juice (1 large juicy lemon should do the trick)
- 3 cloves garlic , crushed
- ¼ teaspoon black pepper , plus more to taste
- ½ teaspoon salt , plus more to taste
- ¼ - ½ cup water Add last to thin as desired. The amount will depend on tahini texture which can vary a lot in the USA.
Pasta Salad
- 12 ounces 340 grams dry fusilli pasta (I used gluten-free)
- 2 medium red bell peppers , chopped
- 1 large cucumber , chopped
- 1 medium head of broccoli , florets only, cut into bite-sized pieces
- ¾ cup halved kalamata olives , drained
- ⅓ cup minced red onion (about ¼ of a medium red onion)
- optional: 1 can white beans or chickpeas , drained and rinsed (about 1 ½ cups)
- ⅓ cup loosely packed fresh dill , chopped and with stems removed, plus more to garnish if desired
Instructions
- Prep: Make the pasta according to instructions. Set aside to cool.
- Tahini Dressing: Add all tahini dressing ingredients except water to a medium bowl or two-cup liquid measuring cup. Whisk until smooth. Note that it will be lumpy at first, but keep mixing until it's ultra creamy. Add water in small increments until you reach your desired consistency.
- Make the salad: Add all salad ingredients to a large bowl or pot. Pour the dressing on top, and toss until everything is coated and well-mixed. Garnish with fresh dill if you like and serve cold!
Brit says
This is amazing! Just made it twice — once for me, and once for a party. It was a hit!
Anya says
I can’t stop eating this! I love the creamy tahini dressing and mix of fresh vegetables.