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A bowl of lemon tahini pasta salad features shell pasta, chickpeas, cucumbers, tomatoes, and parsley. In the background, a larger dish overflows with more fresh pasta salad. A red checkered cloth adds a rustic touch nearby.

Lemon Tahini Pasta Salad

Inna Chironet
The Lemon Tahini Pasta Salad is a vibrant and refreshing dish that's perfect for any occasion, whether it's a quick lunch or a side at a dinner party. This salad combines the satisfying texture of pasta shells with the crunch of fresh vegetables like cucumbers, cherry tomatoes, and green bell peppers.
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Course lunch, Salad, Side Dish
Cuisine American

Ingredients
  

For the salad:

  • 1 16 oz box of pasta shells
  • 1 15 oz can drained chickpeas
  • ¾ cup grated carrots
  • ½ cup diced red onion
  • ¾ cup sliced cherry tomatoes
  • 1 cucumber diced (or 3-4 baby cucumbers sliced)
  • 1 green bell pepper diced
  • ½ cup crumbled feta cheese
  • ⅓ bunch of parsley washed and chopped

For the dressing:

  • ½ cup tahini
  • ¼ cup lemon juice
  • ¼ cup honey
  • 3 tablespoons water
  • Sea salt and cracked pepper to taste

Instructions
 

  • Cook pasta according to package. Drain and rinse, allow to cool.
  • Drains rinse chickpeas, set aside.
  • Chop and grate vegetables. Toss with cooled pasta in a large bowl. Mix in the drained chickpeas.
  • In a small bowl, whisk together dressing ingredients.
  • Drizzle over pasta and vegetables, mix well. Garnish with feta cheese and freshly chopped parsley.
Keyword chickpea salad, pasta salad
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