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Tahini Balsamic Pasta Salad with Arugula

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5 from 1 review

  • Author: She Likes Food
  • Total Time: 30 minutes
  • Yield: 10 1x
  • Diet: Vegetarian


This Tahini Balsamic Pasta Salad with Arugula is easy to make, refreshing and packed with lots of vegetables!


  • 12 oz rotini pasta, or your favorite kind
  • 45 cups fresh baby arugula
  • 1 (15 oz) can chickpeas, drained and rinsed
  • 1 1/2 cups diced tomato
  • 1 cup diced cucumber
  • 1 cup diced roasted red pepper
  • 1/2 red onion, thinly sliced
  • 1 small can black olives, drained
  • 7 oz feta, diced or crumbled
  • 1/3 cup chopped fresh herbs, I used basil

Tahini Balsamic Dressing

  • 1/3 cup olive oil
  • 1/3 cup balsamic vinegar
  • 1/4 cup tahini
  • 1 teaspoon dijon mustard
  • 2 cloves garlic, minced
  • 12 tablespoons water
  • Salt and black pepper, to taste


  1. Bring a large pot of water to a boil and add your pasta and a generous pinch of salt.  Cook until pasta is al dente, drain and then rinse with cold water to stop the cooking.
  2. To a large bowl, add the olive oil, balsamic vinegar, tahini, mustard, garlic and salt and pepper.  Whisk everything together and then add a tablespoon or two of water to thin it out a bit.
  3. Add the pasta to the bowl, along with all of the chickpeas and all the vegetables and mix well until all ingredients are coated with dressing.  Then, add the feta cheese and fresh herbs and gently mix again.  Serve immediately or refrigerate until ready to serve.
  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Category: Side, Lunch, Vegetarian
  • Method: Stovetop
  • Cuisine: American