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Mediterranean Dill Pasta Salad with Tahini Vinaigrette Dressing

Dill is easily one of my favourite herbs, along with fresh basil. Using dill in this recipe enhances the mediterranean feel of this pasta salad by leaps and bounds, but of course you can substitute it for your favourite herb. 

 

This is a great recipe to make in advance to enjoy throughout the week or to take to a potluck!

 

Dietitian's Recommendation: if enjoying later in the week, keep the dressing separate until serving so that the vegetables, like cucumber and tomato, don't get soggy or go bad. 

Pasta salads usually use loads of oil in the salad dressing, but this recipe calls for tahini as the base. That means the dressing is super creamy, and much more healthy given the fat is coming from a whole-foods source. 

 

And for real, this dressing is to die for!

 Enjoy!

Mediterranean Dill Pasta Salad with Tahini Vinaigrette Dressing

Recipe PDF

▸ ▹ Vegan, gluten-free, refined sugar-free, nut-free

Yield: 4-6 servings 
Prep Time: 15 min
Cooking time: 15 min
Total Time: 20 min

 

INGREDIENTS: Salad

3 cups (300 g) dry fusilli pasta (GF if desired)

1/2 cup (80 g) cooked chickpeas

2 red bell peppers, chopped 

1/2 large English cucumber, chopped into small pieces 

1/2 cup (5 g) packed fresh dill, stems removed, roughly chopped

1 small red onion, peeled, finely chopped 

1/2 cup (70 g)  kalamata olives, pitted and halved 

 

INGREDIENTS: Dressing

1/2 cup (125 mL) tahini (sesame seed butter)

1 lemon, juiced (~2 Tbsp or 30 mL) 

1/2 cup (125 mL)  water 

1 Tbsp (15 mL)  olive oil 

1 Tbsp (15 mL) red wine vinegar, or sub other vinegar 

1 clove garlic

1/2 tsp ground cumin

1/2 tsp paprika powder

1/8 tsp salt 

 

Directions

  1. Cook the pasta per packaging instructions until al dente.  For mine, I brought a large pot of water to a boil, then added 1/2 tsp salt and the dry pasta and allowed it to come to a boil again. Then I reduced the heat to a gentle simmer until cooked, about 10 minutes. Drain, rinse with cold water and set aside. 

  2. While the pasta is cooking, chop the vegetables and prepare the dressing by adding all the ingredients to a blender, and blending on high until creamy. 

  3. Add all the salad ingredients to a large bowl and add the dressing, tossing until everything is well combined. Enjoy!​

Notes

  1. Variations: add other vegetables of your choosing, such as roasted zucchini or cherry tomatoes. Add other herbs, fresh or dried, such as basil or oregano. Try different pastas such as bow-tie or penne.  

  2. Make-ahead: this is great recipe to make in advance to enjoy throughout the week or to bring to a potluck. 

  3. Storage: store covered in the fridge for up to 5 days. ​

Did You Try This Recipe?

Let me know how it went! Comment below and share a picture on Instagram with the hashtag #pickuplimes

 

❤ Sadia 

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