Cold Tahini Pasta Salad

The addition of tahini in the dressing lends a nutty, earth flavour to this simple pasta salad made with a few roasted veggies. Try this for a quick work-day lunch
Cold Tahini Pasta Salad
ITP Images
Cold Tahini Pasta Salad
April 28, 2020
Preparation Time 15 minutes
Cooking Time 30-40 minutes
Serves 4-6
PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra & Cassandra Upton

INGREDIENTS

10 spring onions, halved lengthways
200g spinneysFOOD Baby Carrots, halved lengthways
2 courgettes, sliced
200g spinneysFOOD Cherry Tomatoes, halved
1 head cauliflower, florets removed
3 tbsp spinneysFOOD Mediterranean Extra Virgin Olive Oil
spinneysFOOD Salt, to taste
spinneysFOOD Black Peppercorns, freshly ground, to taste
400g rigatoni

For the dressing

150g tahini
3 tsp spinneysFOOD Mediterranean Extra Virgin Olive Oil
2 garlic cloves
Juice of 2 lemons
125ml cold spinneysFOOD Bottled Drinking Water

To serve

Black sesame seeds
spinneysFOOD White Sesame Seeds
spinneysFOOD Micro Greens

METHOD

  • 1

    Preheat the oven to 180°C, gas mark 4. Place all the vegetables on a large baking tray and add 1 tbsp of the olive oil and season. Roast for 30-40 minutes, or until tender and slightly caramelised. Place in the fridge until cool.

  • 2

    Cook the rigatoni according to the package instructions. Drain and toss with remaining 2 tbsp olive oil. Refrigerate until cool.

  • 3

    To make the dressing, combine the tahini, olive oil, garlic, lemon juice, salt and pepper in a food processor. While the motor is running, drizzle the cold water into the feed tube until you have a creamy but still loose consistency.

  • 4

    Toss all the ingredients together and place on a serving dish.

  • 5

    Sprinkle with the sesame seeds and micro greens.

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