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Creamy Tahini Greek Pasta Salad


  • Prep Time: 10 mins
  • Cook Time: 12 mins
  • Total Time: 22 minutes
  • Yield: 6 1x
  • Category: Lunch, Gluten Free, Vegan

Ingredients

  • 12 ounces pasta, I used gluten free brown rice pasta
  • 1 (15 ounce) can chickpeas, drained and rinsed (optional, but good for some extra protein)
  • 1 small red pepper, chopped
  • 1 1/2 cup cherry tomatoes, cut in half
  • 1 1/2 cup chopped cucumber, I used a hothouse cucumber
  • 1/2 cup kalamata olives, cut in half
  • 1/2 cup thinly sliced red onion
  • 2 tablespoons chopped dill
  • Red pepper flakes, to taste

Creamy Tahini Sauce:

  • 1/3 cup tahini
  • 1/3 cup water
  • Juice of one lemon, about 4 tablespoons
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt

Instructions

  1. Heat a large pot of water over medium heat and cook pasta according to package directions.
  2. Add all the dressing ingredients to a large bowl and whisk until combined. Drain the pasta and add it to the bowl along with all the vegetables. Mix well and season with salt, to taste, if desired.
  3. Pasta can be served immediately or chilled.