Go Back
–+ servings
A plate of greek tahini pasta salad with fusilli noodles, fresh vegetables, and a creamy dressing.
Print

Mediterranean Pasta Salad with Tahini Dressing

Mediterranean Pasta Salad with Tahini Dressing is fresh, creamy, and easy to make with pasta, fresh vegetables, olives, lemon, and tahini. It's the perfect easy dinner or summer picnic recipe.
Course Dinner, Lunch, Side
Cuisine American, Greek-inspired
Keyword mediterranean pasta salad, tahini pasta salad, pasta salad with tahini dressing
Prep Time 20 minutes
Total Time 20 minutes
Servings 8 servings
Calories 400kcal
Author Jamie Monkkonen

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!

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 together.
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.
Lately I really enjoy adding chopped cooked chicken so it's extra satisfying as a stand-alone meal.

Nutrition

Calories: 400kcal | Carbohydrates: 46g | Protein: 12g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Sodium: 382mg | Potassium: 580mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1645IU | Vitamin C: 113mg | Calcium: 95mg | Iron: 2mg