Ultra creamy, fresh, and healthy, this Greek Tahini Pasta Salad is the perfect easy dinner or picnic food! Enjoy the textures of gluten-free pasta, creamy tahini, olive oil, and fresh salad vegetables.
Course Dinner, Lunch, Side
Cuisine American, Greek-inspired
Keyword tahini pasta sauce, vegan tahini pasta, healthy greek pasta salad
3tablespoonsfresh lemon juice(1 large juicy lemon should do the trick)
3clovesgarlic, crushed
¼teaspoonblack pepper, plus more to taste
½teaspoonsalt , plus more to taste
¼ - ½cupwaterAdd last to thin as desired. The amount will depend on tahini texture which can vary a lot in the USA.
Pasta Salad
12ounces340 grams dry fusilli pasta (I used gluten-free)
2mediumred bell peppers, chopped
1large cucumber, chopped
1medium head of broccoli, florets only, cut into bite-sized pieces
¾cuphalved kalamata olives, drained
⅓cupminced red onion(about ¼ of a medium red onion)
optional: 1 can white beans or chickpeas, drained and rinsed (about 1 ½ cups)
⅓cuploosely 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!
Notes
Tip: After cooking the pasta, add just a little drizzle of olive oil (1-2 teaspoons) and stir together gently to prevent the noodles from sticking to each other.Storage: 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.Note on Leftovers: On the second day, the pasta salad texture can be a little tacky because the noodles absorb some of the sauce. To maintain creaminess, store separately and add the sauce right before serving. My family doesn't mind the texture change on day 2, so we usually mix it all together the first time we eat it anyway!