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    Home » All Recipes » Vegetarian Pasta

    Vegan Tahini Pasta Salad

    Published: Sep 19, 2022 by Megan · This post may contain affiliate links.

    Jump to Recipe
    pasta salad with text "vegan tahini pasta salad, an easy 30 minute recipe!".

    This 30-minute Vegan Tahini Pasta salad is so easy to whip up as a tasty side dish. With a yogurt tahini sauce, freshly chopped veggies, and chickpeas it's the best oil-free & plant-based pasta salad recipe!

    bowl of pasta salad with tomatoes, cucumber, red pepper, red onion, and creamy dressing.

    As a huge fan of tahini in savory dishes, I knew it was time to make a fresh pasta salad featuring my favorite ingredient.

    If you're a fan of my Vegan Tahini Pasta or Veggie Quinoa Bowls with Cilantro Tahini Sauce, then you will love this new recipe.

    Ingredients:

    labeled yogurt tahini dressing and pasta salad ingredients.

    How to make tahini pasta salad

    First, cook the pasta until al dente.

    While the pasta is cooking, dice up the veggies including the cherry tomatoes, English cucumber, red peppers, and red onion. You'll also want to strain and rinse the cooked canned chickpeas at this time.

    Next, make the yogurt tahini dressing. Finely chop the dill and then add the yogurt, tahini, lemon juice, dijon mustard, dill, garlic powder, salt, pepper, and garlic powder to a bowl. Whisk together to form a thick dressing that is creamy and oil-free!

    bowl of creamy yogurt tahini dill dressing.

    Then, add all the ingredients to a large bowl and mix them together. Enjoy this tahini pasta salad right away or cover and chill in the fridge for a few hours before serving!

    bowl of pasta, cucumber, tomatoes, red onion, red pepper, chickpeas, pasta, and creamy dressing.

    FAQ & Tips:

    Can I make this pasta salad gluten-free?

    Definitely! All you need to do is use gluten-free pasta as the remaining ingredients in this dish are already gluten-free.

    How do I store leftover pasta salad?

    Tahini pasta salad is best stored in a closed container in the fridge and will keep for 3-5 days. This dish does not freeze well.

    two bowls of pasta salad with tomatoes, cucumber, red onion, red pepper, and chickpeas with a creamy dressing.

    I can't wait for you to try this fresh Vegan Tahini Pasta Salad. It's fresh, filling, & packed with flavor for the best plant-based lunch recipe.

    -TSG

    More vegetarian pasta recipes you will love:

    • Spring Pasta Salad
    • Vegan Asparagus Chickpea Pasta
    • Vegan Linguine Pasta Salad
    • Vegan Lemon Butter Pasta with Peas & Leeks

    If you loved this recipe, please leave a 5-star review on the recipe card. I always appreciate your feedback and support! You can also follow along on my Instagram, Facebook, TikTok, and Pinterest, or sign up for our newsletter!

    bowl of pasta salad with tomatoes, cucumber, red onion, red pepper, and chickpeas with a creamy dressing.

    Vegan Tahini Pasta Salad

    This creamy tahini pasta salad is vegan, dairy-free, and full of fresh veggies, chickpeas, and a tangy yogurt tahini dill dressing!
    5 from 1 vote
    Print Pin
    Course: Healthy Salads + Grain Bowls, Vegetarian Lunch + Dinner
    Cuisine: American, Greek
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes
    Servings: 4 servings
    Author: Megan Horowitch

    Ingredients 
    US Customary - Metric

    Pasta Salad Ingredients:

    • 8 ounces dried pasta cooked until al dente
    • 15 ounces canned chickpeas about 1 ½ cups cooked chickpeas
    • 5 ounces cherry tomatoes sliced in half
    • ½ large red pepper, diced
    • ½ English cucumber, diced
    • ½ large red onion, diced

    Yogurt Tahini Dressing

    • 3 sprigs Dill finely chopped
    • ⅓ cup vegan yogurt
    • 3 Tablespoon tahini make sure it's runny and smooth
    • 1 ½ Tablespoons fresh lemon juice about ½ large lemon juiced
    • 2 teaspoons dijon mustard
    • ½ teaspoon garlic powder
    • ½ teaspoon salt add more to taste
    • ¼ teaspoon ground black pepper add more to taste

    Instructions

    • First, cook the pasta according to the package instructions. While it is cooking, chop the veggies including the cherry tomatoes, red pepper, cucumber, and red onion. Strain and rinse the canned chickpeas and finely chop the dill at this time as well.
    • Next, make the yogurt tahini dressing. Add the chopped dill, vegan yogurt, tahini, lemon juice, dijon mustard, garlic powder, salt, and pepper to a bowl. Whisk to combine into a smooth and creamy dressing.
    • Then, assemble the pasta salad. Add the cooked pasta, chickpeas, cherry tomatoes, red pepper, cucumber, red onion, and yogurt tahini dressing to a bowl. Then, mix until evenly coated.
    • Serve right away or cover and chill for 1-2 hours before serving. Enjoy!

    Notes

    • Pasta salad is best stored in a closed container in the fridge and will keep for 3-5 days. This dish does not freeze well.
    • To make this dish gluten-free, use gluten-free pasta noodles.

    Nutrition

    Serving: 1large bowl | Calories: 407kcal | Carbohydrates: 66g | Protein: 16g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Sodium: 630mg | Potassium: 533mg | Fiber: 8g | Sugar: 5g | Vitamin A: 869IU | Vitamin C: 41mg | Calcium: 116mg | Iron: 3mg
    Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!
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    picture of girl with curly hair holding a spoon of food.

    Hi, I'm Megan! I believe eating plant-based food can be enjoyable for everyone. Eating plants doesn't have to be hard and it certainly shouldn't be boring. I am here to help you on your journey to eating food you actually feel good about and to make cooking at home fun again! 

    More about me →

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