Greek Tahini Pasta Salad

Greek Tahini Pasta Salad is a tasty side dish recipe loaded with fresh diced tomatoes, pasta, cloves garlic crushed.
Greek Tahini Pasta Salad is an easy cold side dish recipe perfect for summer barbecues and potluck parties.

I’ll be honest—this all began as one of those “clean out the kitchen ” situations because you know how it goes when you find half a cucumber and a lonely bell pepper along with that giant jar of tahini I kept promising myself I’d use more often.

So I tossed everything together with some pasta and crossed my fingers but what happened next was unexpected because it turned out to be a total game-changer. It was creamy and zesty with just the right amount of crunch so it felt like Greece and summer teamed up to make something delicious.

At first, my toddler refused to eat it because she said it looked “too green” although she says that about everything. However, after one bite, she kept stealing forkfuls off my plate like a seasoned pasta thief.
If you’ve never tried tahini in a cold pasta salad then you’re in for a surprise and trust me—it’s a good one.

That’s why I’m sharing this recipe with you, born from kitchen chaos and saved by a little pantry magic.

Ingredients :

• 2 cups of pasta like penne, fusilli, or rotini
• 1 cup cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted and sliced
• 1 tablespoon olive oil
• 3 tablespoons fresh lemon juice
• 3 cloves garlic , crushed
• ¼ teaspoon black pepper , plus more to taste
• 2 medium red bell peppers , chopped
• ⅓ cup minced red onion about ¼ of a medium red onion
• Water to thin the dressing as needed

How to Make  Greek Tahini Pasta Salad

Step 1

Cook the Pasta: Start by cooking the pasta according to the instructions on the package. Make sure it’s cooked just right—not too soft and not too hard. After cooking, drain the pasta and rinse it with cold water to cool it down.

Prepare the Vegetables: While the pasta is cooking, wash and chop your veggies: halve the cherry tomatoes, chop the cucumber into small pieces, slice the olives and onions thinly, and chop the parsley.

Step 2

Make the Tahini Dressing: In a small bowl, mix the tahini paste, lemon juice, olive oil, minced garlic, salt, and pepper. If the dressing is too thick, add a little water, one tablespoon at a time, until it’s creamy but still easy to pour.

Combine Everything: Put the cooled pasta in a large bowl. Add all the chopped vegetables and olives. Pour the tahini dressing over the pasta and veggies. Toss everything together gently so all the pieces get coated with the dressing.

Step 3

Add the Feta: Finally, sprinkle the crumbled feta cheese on top and gently mix it in.

Chill and Serve: You can eat the salad right away or cover it and put it in the fridge for about 30 minutes to let the flavors mix well.

Kitchen Equipment Needed :

• Large pot for cooking pasta
• Colander for draining pasta
• Large mixing bowl
• Small bowl for tahini dressing
• Cutting board
• Sharp knife
• Spoon or spatula for mixing
• Measuring cups and spoons

Tips for Making the Best Greek Tahini Pasta Salad

Adjust the dressing: If you like it tangier, add more lemon juice; for a creamier dressing, add more tahini or olive oil.

Add herbs: Fresh parsley is great, but you can also try mint or dill for different flavors.

Mix gently: Toss the salad lightly so you don’t crush the veggies or pasta.

What to Eat with Greek Tahini Pasta Salad ??

This salad is delicious as a side dish with grilled chicken. Sometimes we have it for breakfast with a dollop of Greek yogurt. It may sound strange, but trust me. My husband loves it with a beef sandwich, but sometimes I just eat it straight from the plate. Last time we served it for brunch, it was gone almost before the egg made it to the table.

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