Creamy Tahini Pasta Salad


  • For pasta salad:
  • 2 cups of uncooked brown rice fusilli pasta
  • 1 can of cooked cannellini beans
  • 1 can of artichoke hearts in water, drained and cut into quarters
  • 1 small red pepper, chopped
  • ½ chopped cucumber
  • 1 onion small red, cut into cubes
  • 1 tza of cherry tomatoes , cut in half
  • ½ cup of kalamata olives in half
  • ¼ packed, chopped fresh parsley tza
  • Sea salt and pepper to taste
  • for the dressing:
  • ¼ cup of tahini
  • ¼ cup of sugar-free milk (I used cashew milk)
  • ¼ cup of fresh lemon juice
  • 2 tbsp dijon mustard
  • 2 tbsp syrup of pure maple
  • 1 clove chopped garlic
  • Sea salt and pepper to taste


Prepare the pasta:

Bring a large pot of salted water to a boil over high heat. Prepare pasta according to package directions, cooking until al dente. Drain and rinse pasta under cold water.

Prepare dressing:

While pasta is cooking, in a bowl small mix the dressing ingredients. Set aside.

In a large bowl, combine cannellini beans, artichoke hearts, bell pepper, cucumber, onion, tomatoes, olives, parsley, and pasta. Pour dressing on top and toss to mix evenly. Season with salt and pepper to taste. Serve at room temperature or refrigerated.

This salad can be made ahead of time and stored in the refrigerator for up to 4 days.

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