Lemon-Garlic Tahini Rainbow Pasta Salad

Lemon-Garlic Tahini Rainbow Pasta Salad

Tahini Dressing

1/4 cup tahini (Simple Truth brand from Kroger-find it near the peanut butter)

1 tsp lemon zest

2 Tbs fresh lemon juice

1 Tbs red wine vinegar 

1 tsp salt 

1/2 tsp pepper

1 garlic clove minced

1 tsp Dijon mustard 

1-4 tablespoons water-use enough to reach desired consistency for a pourable dressing. 

8 ounces cooked pasta (I like mini farfalle or small elbow noodles)

1/2 cup chopped tomato 

1/2 cup orange pepper

1/2 cup corn kernels 

1/2 cup diced cucumber (English for less seeds/liquid)

1/2 cup diced red onion

Optional— add other chopped favorite vegetables 

Stir together dressing-can be made ahead and refrigerated-flavors will build.

In a large bowl, add the cooked and drained pasta. Add the vegetables—I like to add them in a colorful pattern around the edge of bowl.  Just before serving, drizzle the lemon-garlic tahini dressing and stir to coat pasta and vegetables.

Add additional salt and pepper to taste.  Can be made ahead covered and refrigerated until ready to serve.

My favorite corn peeler… it makes quick work of taking corn kernels off the cob.  Affiliate Link: Corn Peeler. Affiliate links may earn a small commission. 

Variation: used roasted vegetables-broccoli, carrots, squash, zucchini and onion-for a different flavor profile.