Pasta Salad With Tahini

When you prepare salads for a party, particularly ones that will likely be outdoors and in warm weather, you may prefer to dress them with a vinaigrette of some kind rather than a mayonnaise based dressing. With this pasta salad, we gave it a Middle Eastern flavor profile with the addition of chickpeas, za'atar and a touch of tahini in the vinaigrette that you will absolutely love it.

Bon appétit…

English
Recipe Categories: 
Recipe Method: 

1. Add the pasta to a large pot of boiling salted water and cook according to package directions. Drain and return to the pot. Stir in the rinsed and drained chickpeas and the baby spinach leaves. Note that the residual heat of the pasta will cook the spinach down a bit.

2. Make the dressing by whisking together minced garlic, olive oil, lemon juice, sesame paste, water, red pepper flakes, dried oregano, black pepper and salt.

3. Toss the pasta, spinach and chickpeas with the dressing and serve at room temperature.

Recipe Main Image: 
pasta salad with tahini
Recipe Ingredients 1: 
1/2 pound pasta (your choice of shape)
1 cup chickpeas (canned is fine, rinsed and drained)
1 1/2 cups baby spinach leaves
Recipe Ingredients title 2: 
For dressing:
Recipe Ingredients 2: 
1 clove garlic, peeled and finely minced
3 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon tahini
3-4 tablespoons water (depending on desired consistency)
Pinch of red pepper flakes, to taste
1/4 teaspoon dried oregano
1/4 teaspoon black pepper
Salt, to taste
Recipe Kitchens: 
Serving Size: 
4
Calories (kcal): 
119.2
Saturated Fat (g): 
1.5 g
Cholesterol (mg): 
0 mg
Sodium (mg): 
309.8 mg
Dietary Fiber (g) : 
1.4 g
Sugars (g) : 
0.3 g
Protein (g): 
2.1 g
Total Fat (g): 
10.9 g
Total Carbohydrate (g): 
4.9 g
preparation time: 
10
cooking time: 
15
Recipe Skill Level: 
Easy
Recipe Type: