A creamy, nutritious, and easy-to-make pasta salad good for meal prep, picnics, and gatherings. This contemporary and flavorful pasta salad combines rotini pasta, chickpeas, cucumber, bell pepper, grape tomatoes, Kalamata olives, and parsley, all tossed in a scrumptious tahini dressing made with Greek yogurt, lemon juice, and sumac. It’s a flexible dish that may be loved as a lightweight lunch or aspect dish, and is customizable along with your favourite greens or proteins. Gluten-free and vegan choices accessible!
Elements
For the Salad
- 8 ounces rotini pasta
- 1 (15-ounce) can chickpeas, rinsed and drained
- 2 Persian cucumbers, chopped
- 1 inexperienced bell pepper, chopped
- 1 pint grape tomatoes, halved
- ¼ cup pitted Kalamata olives, roughly chopped
- 2 tablespoons chopped contemporary 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
Directions
- Convey a big pot of water to a boil. Season with salt and add pasta. Prepare dinner in line with the package deal instructions, then drain and put aside in a big bowl.
- In a small bowl or jar, whisk collectively tahini, lemon juice, and minced garlic till nicely mixed. Regularly add water, persevering with to whisk till the dressing is easy and nicely blended.
- Stir within the Greek yogurt, sumac, salt, and black pepper, then whisk till all components are evenly distributed.
- Add the dressing to the cooked pasta and toss to coat.
- Prime with chickpeas, cucumbers, bell pepper, tomatoes, olives, and parsley. Toss once more till every little thing is evenly mixed and coated within the dressing.
- Refrigerate for 1 hour earlier than serving to permit the flavors to meld collectively.
Why You’ll Love This Recipe
- Creamy and Flavorful: The tahini dressing provides a wealthy, nutty taste that pairs completely with contemporary, crunchy greens and hearty chickpeas.
- Fast and Straightforward: This salad comes collectively very quickly and requires just a few components.
- Customizable: You’ll be able to simply alter the greens or add your favourite components to make it your individual.
- Good for Meal Prep: This pasta salad holds up nicely within the fridge, making it a super possibility for lunches or picnics.
Suggestions
- Prepare dinner the Pasta Al Dente: Make certain to not overcook the pasta to maintain it from turning into mushy within the salad.
- Make it Vegan: Merely omit the Greek yogurt or use a dairy-free different to make this salad vegan.
- Skinny the Dressing: Should you desire a thinner dressing, add extra water a tablespoon at a time till you attain your required consistency.
Variations and Substitutions
- Add Protein: For an additional protein enhance, add grilled hen, tofu, or feta cheese to the salad.
- Attempt Totally different Veggies: Swap out the cucumbers or bell peppers for different crunchy greens like shredded carrots, celery, or purple onion.
- Gluten-Free: Use gluten-free pasta if wanted.
- Sumac Substitute: Should you can’t discover sumac, lemon zest or a splash of smoked paprika can work in its place.
FAQs
Can I make this forward of time?
Sure! This pasta salad truly tastes higher after just a few hours within the fridge because the flavors meld collectively. It may be saved for as much as 3 days.
What if I don’t have tahini?
You’ll be able to substitute tahini with sunflower seed butter or a creamy dressing of your selection.
Can I add cheese?
Sure, crumbled feta or goat cheese can be scrumptious additions to this pasta salad.
Serving
- Serve this salad as a foremost dish for a lightweight lunch or dinner, or as a aspect dish for BBQs or gatherings.
- Pair it with grilled meats, roasted greens, or a crisp inexperienced salad for a whole meal.
Solutions
- Add a sprinkle of toasted seeds or nuts on high for additional crunch.
- Serve with a refreshing beverage like iced tea or lemonade for a balanced and satisfying meal.
Tahini Pasta Salad Recipe
Elements
-
For the Salad
-
8 ounces rotini pasta
-
1 (15-ounce) can chickpeas, rinsed and drained
-
2 Persian cucumbers, chopped
-
1 inexperienced bell pepper, chopped
-
1 pint grape tomatoes, halved
-
¼ cup pitted Kalamata olives, roughly chopped
-
2 tablespoons chopped contemporary 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
- Convey a big pot of water to a boil. Season with salt and add pasta. Prepare dinner in line with the package deal instructions, then drain and put aside in a big bowl.
- In a small bowl or jar, whisk collectively tahini, lemon juice, and minced garlic till nicely mixed. Regularly add water, persevering with to whisk till the dressing is easy and nicely blended.
- Stir within the Greek yogurt, sumac, salt, and black pepper, then whisk till all components are evenly distributed.
- Add the dressing to the cooked pasta and toss to coat.
- Prime with chickpeas, cucumbers, bell pepper, tomatoes, olives, and parsley. Toss once more till every little thing is evenly mixed and coated within the dressing.
- Refrigerate for 1 hour earlier than serving to permit the flavors to meld collectively.
