Creamy Tahini Pasta Salad
Ingredients
Tahini dressing
- 1/4 cup tahini
- 1/4 cup vegan yogurt
- 2 teaspoons Dijon mustard
- 2 tablespoons lemon juice
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne
- 1/4 teaspoon salt, or to taste
- 1 tablespoon nutritional yeast (optional)
- 2-4 tablespoons cold water
- 1-2 tablespoons fresh herbs (dill, parsley, or basil)
Pasta salad
- 1 pound dry pasta
- 2-3 mini cucumbers
- 1/2 cup cherry tomatoes
- Fresh cracked pepper, to taste
Preparation
Whisk all tahini dressing ingredients except the water together in a large mixing bowl.
Slowly pour in the water and whisk until the desired creamy consistency is reached.
Slice the cucumbers and halve the cherry tomatoes.
Cook the pasta according to package directions, then drain and rinse under cold water.
Add the cooked pasta, prepared cucumbers, and cherry tomatoes to the bowl with the dressing and gently fold together until fully combined.
Serve at room temperature with fresh cracked pepper to taste, or store in the refrigerator for up to 2-3 days.
Tips
Optionally add roasted chickpeas on top for added protein and texture.
