Pasta salad with tahini dressing

Cooking Salads Pasta salad with tahini dressing

Tahini is high in protein which makes it ideal for a vegetarian diet. Try it in this Middle Eastern inspired salad.

Lables: Vegetarian Egg free Fish free Shellfish free Soy free
  1. Combine the yoghurt, water, tahini and lemon juice in a small bowl. Taste and season with pepper.
  2. Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain. Refresh under cold running water. Drain well. Transfer to a large bowl.
  3. Add the cucumber, tomato, avocado, onion and yoghurt mixture, and gently toss to combine. Divide the pasta salad among serving bowls and serve with spice-crusted lamb cutlets.

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1 x 200g ctn country-style reduced-fat natural yoghurt
2 tbsp water
1 tbsp tahini
1 tbsp fresh lemon juice
Freshly ground black pepper
250g penne pasta
2 Lebanese cucumbers, halved lengthways, thinly sliced diagonally
1 x 250g punnet cherry tomatoes, halved
1 large avocado, halved, stone removed, peeled, thinly sliced crossways
1/2 red onion, thinly sliced

Adv

Autors
Preparation time
10
Cooking time
15
Difficulty
Medium
Serves
8 people
Method
Baking
Category
Salads
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