Pasta Salad with Creamy Tahini Dressing
Ingredients
Tahini dressing
- 1/4 cup tahini (I used @soomfoods)
- 1/4 cup vegan yogurt (this gave it a nice tang, but you can adjust the consistency by adjusting the water if you don’t have on hand)
- 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 salad
- 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
Prepare dressing by whisking all ingredients except the water together in a large mixing bowl
Slowly pour in your water and whisk until desired creamy consistency is reached
Cook pasta according to package directions then drain and rinse under cold water
Once rinsed, add pasta to the bowl of dressing along with cucumber and cherry tomatoes and gently fold together until fully combined
Serve at room temperature with fresh cracked pepper or store in the fridge for 2-3 days
Notes
Consider adding roasted chickpeas overtop to make this a meal, though it is optional
