Creamy Tahini Pasta Salad (plant-based!)
Your new go-to briny pasta salad, perfect for parties, meal prep, or weeknight dinner.
Servings 6
Calories 378kcal
Cost $18
Equipment
Ingredients
- 8 oz pasta I use penne
- 1 can chickpeas drained and rinsed
- 1 tablespoon smoked paprika
- Avocado oil spray
- 2 cups cherry tomatoes halved
- 1 red bell pepper diced
- 1 can hearts of palm drained and chopped
- ½ cup feta crumbled, I use dairy-free
- 2 cups spinach chopped
- ½ cup sun-dried tomatoes chopped
- ½ cup Kalamata olives pitted and halved
- ⅓ cup banana peppers chopped
Creamy Tahini Dressing
- 3 tablespoon extra virgin olive oil can sub avocado oil
- ⅓ cup tahini
- 3 tablespoon red wine vinegar
- Salt and pepper to taste
- Juice of 1 lemon optional
Instructions
- Cook the pasta according to package instructions. While pasta cooks, finely chop and prep all of the veggies and drain and rinse the chickpeas.
- Make the spiced chickpeas: add them to a glass bowl, spray with avocado oil, and add smoked paprika. Toss to combine then, microwave for 45 seconds - 1 minute until warm and slightly crispy.
- Once pasta is done cooking, strain and set aside.
- In the bottom of a large bowl, add all of the dressing ingredients and whisk well to combine.
- Add the pasta along with all of the veggies and chickpeas to the bowl.
- Toss well to combine and serve!
Notes
- Use gluten-free noodles to keep this pasta salad gluten-free friendly.
- Leftovers will stay fresh in the fridge for up to 3 days. Pasta salad is eaten cold so no need to reheat!
- Chop all of the veggies super small and similar sizes to make for an even salad.
Nutrition
Calories: 378kcal | Carbohydrates: 42g | Protein: 12g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Cholesterol: 11mg | Sodium: 351mg | Potassium: 729mg | Fiber: 5g | Sugar: 7g | Vitamin A: 2586IU | Vitamin C: 49mg | Calcium: 125mg | Iron: 3mg
