Ditch the mayo for a 4-ingredient tahini sauce in this delicious tahini pasta salad. It has all the classic flavors of pasta salad combined with the crunch of a beautiful array of finely diced veggies. Dairy-free, nut-free and ready in 15 minutes!

I've recently been enjoying my warm and comforting recipe for tahini pasta so much that I had to make a cold pasta salad version! This healthy and refreshing dish comes together quickly and can be served on its own as a satisfying main dish or as a side dish for spring or summer cookouts.
Using just tahini, maple syrup, garlic, salt and water, the sauce is unbelievably flavorful. And yet while I absolutely love the taste of tahini, when mixed with the pasta and veggies it really does not have as strong a tahini taste that you'd might expect.
For the pasta salad, I like to bring in a rainbow of fresh vegetables for both their nutritional content and aesthetics. Broccoli, cherry tomatoes, shallots, orange and yellow bell peppers and fresh herbs all complement each other so well, especially when paired with the pasta and creamy tahini sauce.
Ingredients
For as vibrant as it is, this dish surprisingly is comprised of just a handful of simple ingredients. See the recipe card at the end of the post for quantities.
The Tahini Sauce
The creamy tahini dressing only takes a minute to prepare. Simply whisk together the 4 ingredients with water and you're done!
- Tahini - use runny tahini and avoid using any that has caked up towards the bottom of the jar
- Maple syrup
- Garlic - pressed through a garlic press
- Salt
- Water
The Pasta Salad
- Pasta of choice - I prefer chickpea pasta because it holds up well to the dressing and doesn't harden when refrigerated.
- Broccoli florets - cut the chunks into bite-sized pieces
- Cherry tomatoes - halved
- Shallot - finely diced
- Bell peppers - finely diced. I like orange and yellow bell peppers for color.
- Fresh herbs - I love the combination of fresh chives, fresh dill, fresh tarragon and fresh basil!
How to Make Tahini Pasta Salad
1. Cook the pasta and broccoli. Begin cooking the pasta in a large pot of water according to package instructions. I like to add ½ tablespoon fine salt to the pasta water for best results. During the last 3 minutes of cooking, add the broccoli florets.
2. Shock the pasta and broccoli by plunging in cold water. Use a pasta strainer to ladle the cooked pasta and cooked broccoli over to a large bowl filled with water and ice for a quick ice bath to stop the cooking process. Drain and set aside in a large mixing bowl.
3. Prepare the tahini sauce. In a small mixing bowl whisk together the tahini sauce ingredients (tahini, water, maple syrup, garlic and salt). Set aside.
4. Add the diced veggies and herbs to the pasta. To the large mixing bowl, add the tomatoes, shallot, bell peppers and fresh herbs.
5. Pour the tahini sauce overtop. Stir well to fully coat all the pasta and vegetables evenly with the sauce.
6. Enjoy! Serve cold or at room temperature.
Variations and Substitutions
- Vegetables: Feel free to swap out or add any fresh veggies you're craving. Diced cucumber, thinly sliced zucchini, green onions and red peppers would also go very well in this dish. Red onion can be substituted for the shallot.
- Fresh herbs: I love the combination of the four herbs, but none are required. For example, no tarragon? No problem! Additional herbs such as fresh parsley works just fine in this dish, although I'd avoid cilantro offers a different flavor profile than what you would want in this particular pasta salad recipe. The herbs also add a beautiful bright green color!
- Pasta: The use of chickpea pasta is not required. I personally love it because it is a great gluten-free pasta option that also adds extra protein. Brown rice pasta and quinoa pasta also work, as well as any regular pasta you prefer. Rotini is a wonderful shape because it catches the sauce in all of its nooks and crannies.
Storage
Store leftovers in an airtight container in your refrigerator for up to five days. Traditional pasta salad recipes often don't hold together very well the next day. However, I found that the textures in this recipe barely change at all, making it a great dish for meal prep!
Why Eat Tahini?
Tahini is rich, smooth and creamy paste that is made simply from ground up sesame seeds. It is used in almost all hummus recipes for both its runny texture and slightly nutty flavor.
Tahini also happens to be a nutrient powerhouse. In addition to being a source of omega-3 fatty acids, various antioxidants and vitamin B, it also offers iron, magnesium, calcium, fiber and plant-based protein (source)!
Iron is especially important for those following plant-based diets because it is most commonly found in animals. Pairing it with vitamin C-rich foods foods such as broccoli, tomatoes and bell peppers helps with the iron absorption from the tahini.
More Vegan Cold Pasta Salads
I hope you enjoy this easy vegan pasta salad recipe! The creamy base paired with so many colorful veggies creates the perfect balance of both flavor and crunch. Please leave a comment below or share your colorful creations @eatingbyelaine so I can see!
Print
Creamy and Colorful Tahini Pasta Salad (Vegan + Nut-Free)
- Total Time: 15 minutes
- Yield: 4 1x
- Diet: Vegan
Description
Ditch the mayo for a 4-ingredient tahini sauce in this delicious tahini pasta salad. It has all the classic flavors of pasta salad combined with the crunch of a beautiful array of finely diced veggies. Dairy-free, nut-free and ready in 15 minutes!
Ingredients
Tahini Sauce:
- ½ cup tahini - make sure it is runny
- ½ cup water
- 2 tablespoons maple syrup
- 2 large cloves garlic, pressed through a garlic press
- 1 teaspoon salt
Pasta Salad:
- 8 ounces pasta of choice (gluten-free if desired)
- 1 head broccoli, florets only
- 1 cup cherry tomatoes, halved
- 1 small shallot, finely diced
- ½ yellow bell pepper, stemmed and seeded, finely diced
- ½ orange bell pepper, stemmed and seeded, finely diced
- ½ cup mixed fresh herbs, finely diced (I use fresh chives, fresh dill, fresh tarragon and fresh basil)
Instructions
- Cook the pasta and broccoli. Begin cooking the pasta in a large pot of water according to package instructions. I like to add ½ tablespoon fine salt to the pasta water for best results. During the last 3 minutes of cooking, add the broccoli florets.
- Shock the pasta and broccoli by plunging in cold water. Use a pasta strainer to ladle the cooked pasta and cooked broccoli over to a large bowl filled with water and ice for a quick ice bath to stop the cooking process. Drain and set aside in a large mixing bowl.
- Prepare the tahini sauce. In a small mixing bowl whisk together the tahini sauce ingredients (tahini, water, maple syrup, garlic and salt). Set aside.
- Add the diced veggies and herbs to the pasta. To the large mixing bowl, add the tomatoes, shallot, bell peppers and fresh herbs.
- Pour the tahini sauce overtop. Stir well to fully coat all the pasta and vegetables evenly with the sauce.
- Enjoy! Serve cold or at room temperature.
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 5
- Cook Time: 10
- Category: Pasta
- Method: Stovetop
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