Greek Pasta Salad with Tahini Dressing
Ingredients
- 16 ounces pasta of choice
- 1 15-ounce can chickpeas rinsed and drained
- 1 red bell pepper chopped
- 1 1/2 cups cherry tomatoes halved
- 1 1/2 cups cucumber chopped
- 1/2 cup black olives sliced in half
- 1/2 cup red onion diced
- 1 tsp. dried dill
- 1/4 tsp. crushed red pepper flakes or to taste
Tahini Sauce
- 1/3 cup tahini stirred well
- 1/4 cup freshly-squeezed lemon juice
- 2 cloves garlic minced
- 1/4 - 1/3 cup cold water or enough to thin mixture
- 1/2 tsp. salt
Instructions
- Heat a large pot of water over medium heat and cook pasta according to package directions. Once cooked, drain, and set aside.
- Meanwhile, in a medium bowl, combine all of the ingredients for the dressing and whisk together until well-combined. Add enough water so that the sauce becomes thin and pourable.
- Pour the dressing on top of the drained pasta, and then mix in the veggies and remaining ingredients.
- Chill at least 30 minutes before serving. This can also be made the night before and refrigerated until ready to eat.