Description
Vegan Pasta Salad with Lemon Tahini Dressing is a vibrant and refreshing dish that combines colorful vegetables with hearty pasta, all tossed in a creamy, zesty dressing. Perfect for summer picnics or quick dinners, this salad is not only pleasing to the palate but also adds a burst of color to your table. Quick to prepare and fully customizable, it’s sure to be a crowd-pleaser that leaves everyone asking for seconds.
Ingredients
Scale
- 8 oz short pasta (e.g., penne or fusilli)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 bell pepper (any color), diced
- ½ red onion, thinly sliced
- ¼ cup tahini
- 3 tbsp fresh lemon juice
- 1 garlic clove, minced
- 1 tbsp maple syrup
- Salt and pepper to taste
Instructions
- Cook the pasta in a large pot of salted boiling water according to package instructions until al dente (about 8-10 minutes). Drain and cool slightly.
- While the pasta cooks, prepare the veggies: halve cherry tomatoes, dice cucumber and bell pepper, and thinly slice red onion.
- In a medium bowl, whisk together tahini, lemon juice, minced garlic, maple syrup, salt, and pepper until smooth. Add water if needed for desired consistency.
- In a large bowl, combine cooked pasta with prepared veggies. Drizzle with lemon tahini dressing and toss gently until well mixed.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg
Keywords: - Customize by adding seasonal vegetables or protein like chickpeas for extra nutrition. - For enhanced flavor, incorporate fresh herbs such as parsley or basil. - Store leftovers in an airtight container in the refrigerator for up to three days.