Tahini Pasta Salad

Quick and creamy Tahini Pasta with fresh veggies, high-protein, vegan, and perfect for lunch or dinner. Easy, flavorful, and versatile!

Recipe Source Link:https://www.mygingergarlickitchen.com/tahini-pasta-salad/

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RECIPE INGREDIENTS

» For Tahini Pasta Salad

• 1/2 cucumber, diced
• 1 red bell pepper, diced
• 1/2 red onion, thinly sliced
• 1/3 cup purple cabbage, sliced or shredded
• 1/2 cup cherry tomatoes, halved
• 2 tablespoons pickled peppers, sliced
• 3 cups boiled macaroni
• 1/3 cup purple grapes, halved
• 2 cups chickpeas, cooked or canned (drained)

» For the Tahini Dressing

• 5 tablespoons tahini
• 2 tablespoons lemon juice
• 1 tablespoon maple syrup
• Salt, to taste
• 1 teaspoon ground black pepper
• 1 teaspoon smoked paprika
• 1 clove garlic, minced
• Water, as needed

RECIPE INSTRUCTIONS

» Make the Dressing

1. In a bowl, whisk together tahini, lemon juice, maple syrup, salt, black pepper, smoked paprika, and garlic. Gradually add water to make it pourable, whisking until smooth and creamy.

» Make tTahini Pasta Salad

1. In a large bowl, combine cucumber, red bell pepper, red onion, purple cabbage, cherry tomatoes, pickled peppers, macaroni, grapes, and chickpeas.
2. Pour the tahini dressing over the salad. Toss well until everything is evenly coated. Your creamy, colorful Tahini Pasta is ready! Transfer the pasta to a serving dish, garnish with toasted sesame seeds and red pepper flakes, and serve chilled or at room temperature. Store in an airtight container in the refrigerator for up to 3 days.

RECIPE NOTES

1. Adjust the lemon, salt, or maple syrup to get the flavor just how you like it.
2. To make this salad gluten-free, use a gluten-free blend of pasta.