Greek Pasta Salad with Creamy Tahini Dressing
1 Box Banza Gemelli (any shape will do)
1/3 c Seed + Mill Organic Tahini
1/3 c water
Juice of 1 lemon
1 clove garlic, grated or minced
1/2 tsp kosher salt
2 Persian cucumbers, chopped
1 c cherry tomatoes, chopped
1/2 red onion, chopped
1/2 c kalama olives, halved
1-2 large handfuls of herbs, we used basil and dill
1 8oz block of feta (omit or use plat-based feta if vegan)
Salt & pepper to taste
Seed + Mill Spicy Tahini, to drizzle as a garnish (optional)
- Cook pasta to box instructions.
- While pasta is cooking, in a large bowl combine tahini, water, lemon juice, garlic and salt, stirring until smooth and creamy.
- Drain pasta and immediately add to the bowl of tahini dressing, tossing it to coat. Once pasta has slightly cooled, dd chopped vegetables, olives, herbs, and feta.
- Top with a drizzle of Spicy Tahini for an extra creamy kick, and enjoy!