Creamy Tahini Greek Pasta Salad

• Vegan

• Produce

  • 1 1/2 cup Cherry tomatoes
  • 1 (15 ounce can Chickpeas
  • 1 1/2 cup Cucumber
  • 2 tbsp Dill
  • 2 cloves Garlic
  • 1 Lemon, about 4 tablespoons, Juice of
  • 1/2 cup Red onion

• Condiments

  • 1/2 cup Kalamata olives
  • 1/3 cup Tahini

• Pasta & Grains

  • 12 oz Pasta

• Baking & Spices

  • 1 Red pepper, small
  • 1 Red pepper flakes
  • 1/2 tsp Salt

• Liquids

  • 1/3 cup Water

Found on shelikesfood.com

Description

Ingredients

• 12 ounces pasta, I used gluten free brown rice pasta
• 1 (15 ounce) can chickpeas, drained and rinsed (optional, but good for some extra protein)
• 1 small red pepper, chopped
• 1½ cup cherry tomatoes, cut in half
• 1½ cup chopped cucumber, I used a hothouse cucumber
• ½ cup kalamata olives, cut in half
• ½ cup thinly sliced red onion
• 2 tablespoons chopped dill
• Red pepper flakes, to taste
• ⅓ cup tahini
• ⅓ cup water
• Juice of one lemon, about 4 tablespoons
• 2 cloves garlic, minced
• ½ teaspoon salt

Directions

• Heat a large pot of water over medium heat and cook pasta according to package directions.
• Add all the dressing ingredients to a large bowl and whisk until combined. Drain the pasta and add it to the bowl along with all the vegetables. Mix well and season with salt, to taste, if desired.
• Pasta can be served immediately or chilled.