Greek Pasta Salad with Tahini Dressing
A light, summer pasta salad that is perfect to bring to a potluck or backyard BBQ.
Servings: 8
Ingredients
For the Salad:
- 8 oz (224g) rotini or fusilli shaped pasta (high protein or whole grain)
- 1 cup (150g) cherry tomatoes, halved
- 1 cup (130g) chopped cucumbers
- ½ cup (100g) chopped red onion
- ½ cup (100g) Kalamata olives, pitted and sliced
- ½ cup (75g) chopped red bell peppers
- 1 cup (152g) canned chickpeas, drained and rinsed
- ½ cup (60g) vegan crumbled feta cheese (optional)
For the Dressing:
- ¼ cup (64g) tahini
- 1½ tbsp (22mL) lemon juice
- 2 tbsp (30mL) red wine vinegar
- 1 clove garlic, minced
- 2 tsp (10g) Dijon mustard
- 1 tsp (1.8g) dried oregano
- 1 tsp (1g) dried basil
- 1 tsp (1g) thyme
- ½ tsp (2.5g) salt
- Freshly ground pepper, to taste
- 2 tbsp (30mL) maple syrup
- 2 tbsp (30mL) water
Instructions
- Cook the pasta according to the package instructions. Drain and rinse under cold water to stop the cooking process. Set aside.
- While the pasta is cooking, whisk together the dressing ingredients and set aside. (Dressing will thicken a bit as it stands.)
- In a large bowl, assemble the salad by combining the cooked and cooled pasta, cherry tomatoes, cucumber, red onion, Kalamata olives, red bell peppers, chickpeas, and vegan feta (if using). Pour the dressing over the salad and toss it gently to coat everything evenly.
- Put salad in an airtight container and allow it to chill in the refrigerator for at least 30 minutes, or up to 2 hours.
- Serve chilled. Make sure to toss the salad once more before serving. Enjoy!
Notes
Nutrition Information: Recipe yields: 8 servings, Per serving: Calories: 245, Protein: 8.5g, Fiber: 4.6g, Carbohydrates: 36g, Fat: 8g, Saturated Fat: 2g, Sugar: 6g, Cholesterol: 0mg
**Please note: These nutrition facts are provided as an estimate and may vary depending on your ingredients. Check product labels or use an online calculator for additional accuracy.