Dill Pasta Salad with a Tahini Dressing

Dill Pasta Salad with a Tahini Dressing

Course: Salads & Sides


Pasta Salad

  • 3 cups Fusilli pasta
  • 1 1/2 cup Chickpeas Cooked
  • 2 Red bell peppers Chopped
  • 1/2 Cucumber Chopped
  • 3/4 cup Fresh dill Stems removed, chopped
  • 1/2 cup Kalamata olives Halved
  • 3 tbsp Red onion Minced


  • 1/2 cup Tahini
  • 3 tbsp Lemon juice
  • 2 Garlic cloves Crushed
  • 1/3 cup Water
  • 1 tbsp Olive oil
  • 1 tbsp Red wine vinegar
  • 1 tsp Ground cumin
  • 1 tsp Paprika powder
  • 1/4 tsp Salt To taste


  • Cook the pasta per packaging instructions until al dente. Once cooked, drain, and set aside.
  • While the pasta cooks, cut the veggies.
  • Add all the dressing ingredients to a bowl and whisk. If the dressing is too thick, add an extra 1 Tbsp (15 mL) of water at a time until you reach your desired consistency. Taste test, and add more lemon juice, garlic, or salt if desired.
  • To a large bowl, add all the salad ingredients and the dressing, tossing until everything is well combined. Enjoy!​


Recipe adapted from Pick Up Limes 
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