Creamy Tahini Pasta Salad
Ingredients
Tahini Dressing
- 1/4 cup tahini (e.g., @soomfoods)
- 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
- 1-2 tbsp fresh chopped herbs (e.g., dill, parsley, basil)
Pasta Salad
- 1 lb dry pasta (e.g., orecchiette)
- 2-3 mini cucumbers, sliced
- 1/2 cup cherry tomatoes, halved
- Fresh cracked pepper to taste
Preparation
Prepare the Tahini Dressing
Whisk together tahini, vegan yogurt, Dijon mustard, lemon juice, apple cider vinegar, garlic powder, cayenne, salt, and nutritional yeast in a large mixing bowl.
Slowly add cold water while whisking until desired creamy consistency is reached.
Stir in fresh chopped herbs (dill, parsley, basil).
Cook the Pasta
Cook the dry pasta according to package instructions.
Drain the pasta and rinse under cold water to stop cooking.
Assemble the Pasta Salad
Add the rinsed pasta to the bowl of dressing.
Add sliced mini cucumbers and halved cherry tomatoes.
Gently fold everything together until fully combined.
Serve and Store
Serve the pasta salad at room temperature.
Season with fresh cracked pepper to taste.
Alternatively, store the salad in the fridge for 2-3 days.
Optional: Top with roasted chickpeas for a complete meal.