I’m a condiment person. Dressings and sauces and spreads and dips: they are just my thing. I can never eat a meal without a good kick from one of these sidekicks. But why should a dressing or a sauce just be a sidekick? Why can’t it be the star of the dish? I want to give these additions the rightful place they deserve at a table! Which is why my Turmeric Tahini Sauce is undoubtedly the star of my brand new recipe for pasta salad.
Pasta salad is just one of the most versatile dishes out there. Add vegetables that you like, make it with leftover cooked pasta. Take it to your friend’s house for that BBQ you’re supremely unprepared for. I know, I got you.
Your typical pasta salads are often be made with a mayo-based dressing, which can kind of kill the light and fresh qualities that make this dish so gorgeous. So I nixed the mayo and the cheese and came up with this protein packed, anti-inflammatory, and vegan sauce that pairs some of my favorite spices with one of the loves of my life, tahini (no surprise there).
The Turmeric Tahini sauce starts with a base of tahini and olive oil. I add some lemon juice for acidity, and of course spice it up with turmeric (hello gorgeous color), cayenne, cumin, garlic, pepper, and sea salt. I mixed this creamy sauce into chickpea pasta to make this recipe gluten-free as well, but you can use your favorite pasta of choice. I also added fresh heirloom tomatoes, shredded kale, and chickpeas for more nutrition and texture.
This dressing is also amazing in salads, drizzled on top of avocado toast, and no – I won’t judge you if you drink it straight up. Judgment-free zone!
Vegan, Gluten-Free Turmeric Tahini Pasta Salad
with heirloom tomatoes, shredded kale, and chickpeas - this is your perfect summer pasta dish!
- 1 box gluten-free pasta I used chickpea pasta, but you can also use lentil pasta, or even brown rice pasta.
- 5 tbsp tahini
- 2 tbsp lemon juice
- 1.5 tbsp extra-virgin olive oil
- 3 tbsp water
- 3/4 tsp turmeric
- 1/2 tsp cayenne pepper
- 1/2 tsp garlic powder
- 1/4 tsp cumin
- salt to taste
- pepper to taste
- heirloom tomatoes
- shredded kale
- 1/3 cup chickpeas
Boil water and cook pasta.
While pasta is cooking, make the turmeric tahini sauce by whisking together all ingredients and spices. You can add a little more water to thin, if desired.
When pasta is fully cooked and drained, cool.
Mix sauce with pasta. Add sliced heirloom tomatoes, shredded kale, and chickpeas.
Garnish with fresh cracked pepper and pink salt.
Arany Uthayakumar says
this looks gorgeous! excited to try it 🙂 how much shredded kale would you recommend using?
Samah Dada says
thank you!! I use about a cup for the recipe, but feel free to use more or less to your taste!