Creamy Tahini Pasta Salad
Ingredients
Tahini dressing
- 1/4 cup tahini
- 1/4 cup vegan yogurt
- 2 tsp Dijon mustard
- Juice of one large lemon (2 tbsp)
- 1 tbsp apple cider vinegar
- 1/2 tsp garlic powder
- 1/4 tsp cayenne
- 1/4 tsp salt or to taste
- 1 tbsp nutritional yeast (optional)
- 2-4 tbsp cold water (to thin dressing out)
- 1-2 tbsp fresh chopped herbs of choice (I used dill, but parsley or basil work well too)
Pasta and vegetables
- 1 lb dry pasta (I used orecchiette pasta)
- 2-3 mini cucumbers, sliced
- 1/2 cup cherry tomatoes, halved
- Fresh cracked pepper to taste
Preparation
Whisk all dressing ingredients except the water together in a large mixing bowl.
Slowly pour in water and whisk until desired creamy consistency is reached.
Cook pasta according to package directions, then drain and rinse under cold water.
Add the cooked pasta, sliced cucumbers, and halved cherry tomatoes to the bowl with the dressing.
Gently fold everything together until fully combined.
Serve at room temperature with fresh cracked pepper, or store in the fridge for 2-3 days.
Notes
Roasted chickpeas can be added on top as an optional enhancement.
