Best Tahini Pasta Recipes

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TAHINI-PARMESAN PASTA SALAD



Tahini-Parmesan Pasta Salad image

Many traditional pasta salad recipes call for a heavy mayonnaise-based dressing, but this one combines tahini and Parmesan for a lighter, umami-packed dressing that can be used on noodles, salad greens, asparagus, grilled chicken or grains. Tahini and Parmesan may be a surprising duo, but they naturally work well together because tahini, which is made from sesame seeds, amplifies the cheese's rich, nutty flavor. To add even more complexity, cherry tomatoes are blistered in a skillet to concentrate their sweetness and acidity. As with any good pasta salad, this one benefits from adding fresh scallions and mint right before serving, plus toasted sesame seeds and shards of Parmesan.

Provided by Ali Slagle

Categories     dinner, lunch, weekday, pastas, main course, side dish

Time 45m

Yield 4 servings

Number Of Ingredients 9

Kosher salt and black pepper
1 pound ridged or curly pasta, such as fusilli or gemelli
2 tablespoons extra-virgin olive oil, plus more for serving
2 pints cherry or grape tomatoes (about 1 1/4 pounds)
1/3 cup tahini
3/4 cup finely grated Parmesan, plus 1/4 cup chopped or shaved
1/2 cup packed mint leaves, torn if large
3 scallions, thinly sliced
2 tablespoons toasted sesame seeds

Steps:

  • Bring a large pot of salted water to a boil. When the water's boiling, add the pasta and cook according to package directions. Reserve 1 cup of pasta water, then drain.
  • Meanwhile, in a large skillet, heat the olive oil over medium-high. Add the tomatoes, season with salt, and cook, shaking occasionally, until charred and wrinkly, 4 to 6 minutes. Transfer to a large bowl to cool.
  • In a liquid measuring cup, stir together the tahini and grated Parmesan; season with salt and pepper. (Mixture will be thick.) When the pasta is drained, add 1/2 cup pasta water to the dressing and stir until smooth. Add the pasta to the bowl with the tomatoes, then stir in enough dressing to coat. (You won't use all of it just yet.) Let cool for 15 minutes or up to 3 hours at room temperature.
  • When ready to eat, stir the rest of the dressing into the pasta. Stir in water (reserved pasta water or tap) as needed until the pasta is glossy and creamy. Stir in the mint, scallions, sesame seeds and chopped Parmesan, reserving a little for garnish if desired. Season to taste with salt, pepper and a drizzle of olive oil.

PASTA WITH VEGGIES IN A TAHINI AND YOGURT SAUCE



Pasta With Veggies In a Tahini and Yogurt Sauce image

A creamy garlic sauce and a medley of vegetables served over egg noodles make a superb one dish meal. Of course if you were looking for something a little more elaborate, a Greek salad, thick slabs of feta cheese, and warm pita bread are wonderful accompaniments.

Provided by Bob Cody

Categories     World Cuisine Recipes     European     Greek

Time 25m

Yield 6

Number Of Ingredients 12

1 (16 ounce) package wide egg noodles
3 tablespoons tahini
1 lemon, juiced
1 ¼ cups water
3 cloves garlic, minced
1 cup yogurt, drained
¼ teaspoon hot pepper sauce
¼ cup olive oil
1 large red bell pepper, thinly sliced
1 zucchini, thinly sliced
salt to taste
ground black pepper to taste

Steps:

  • Cook noodles in a large pot of boiling water until al dente. Drain.
  • Meanwhile, mix together tahini, lemon juice, and water until smooth. Add garlic, yogurt, and pepper sauce.
  • In a medium skillet, heat oil over medium high heat. Saute red pepper and zucchini in oil for 2 to 3 minutes, or until tender crisp. Add tahini sauce, and heat through. Season to taste with salt and pepper. Do not boil or overcook: this sauce curdles easily. Toss noodles with sauce.

Nutrition Facts : Calories 456.2 calories, Carbohydrate 61.4 g, Cholesterol 68 mg, Fat 18.3 g, Fiber 4.9 g, Protein 14.4 g, SaturatedFat 3.6 g, Sodium 46.7 mg, Sugar 5 g

CATELLI BISTRO RAINBOW PASTA SALAD WITH LEMON TAHINI DRESSING



Catelli Bistro Rainbow Pasta Salad with Lemon Tahini Dressing image

Tahini is a sesame seed-based condiment used in Middle Eastern cooking; it has a rich, distinct flavour and is perfect for thickening dressings.

Provided by Catelli®

Categories     Trusted Brands: Recipes and Tips     Catelli®

Time 25m

Yield 8

Number Of Ingredients 16

1 (375 g) package Catelli Bistro® Tri-Colour Rainbows
2 cups baby arugula
1 cup cherry tomatoes, halved
1 cup canned chickpeas, drained and rinsed
1 cup chopped English cucumber
¼ cup sliced pitted kalamata olives
¼ cup finely chopped red onion
½ cup chopped fresh parsley, divided
½ cup crumbled feta cheese, divided
½ cup plain 2% yogurt
⅓ cup tahini
3 tablespoons lemon juice
2 tablespoons water
1 clove garlic, minced
¾ teaspoon salt
¼ teaspoon freshly ground pepper

Steps:

  • Lemon Tahini Dressing: Whisk together yogurt, tahini, lemon juice, water, garlic, salt and pepper.
  • Cook pasta according to package directions. Drain and rinse under cold water; transfer to large bowl.
  • Add arugula, tomatoes, chickpeas, cucumber, Kalamata olives, red onion, half of the parsley and half of the feta to pasta; drizzle with dressing and toss to coat. Sprinkle with remaining parsley and feta cheese. Serve immediately.

Nutrition Facts : Calories 325.1 calories, Carbohydrate 47.4 g, Cholesterol 9.3 mg, Fat 10.3 g, Fiber 5.1 g, Protein 13.2 g, SaturatedFat 2.8 g, Sodium 531.2 mg, Sugar 5.6 g

EASY GREEK PASTA SALAD WITH TAHINI DRESSING



Easy Greek Pasta Salad with Tahini Dressing image

Create fresh deli-like salads in minutes with Betty Crocker™ Suddenly Pasta Salad™!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 6

Number Of Ingredients 10

1 box Betty Crocker™ Suddenly Pasta Salad™ Caesar
1/4 cup olive or vegetable oil
1/4 cup tahini
3 tablespoons fresh lemon juice
2 tablespoons water
2 medium tomatoes, coarsely chopped (1 1/2 cups)
1 cup coarsely chopped cucumber
1 cup fresh baby arugula leaves
1 can (15 oz) Progresso™ chick peas, drained, rinsed
4 oz crumbled feta cheese (1 cup)

Steps:

  • Cook pasta as directed on box. Meanwhile, in large bowl, stir together seasoning mix (from salad box), oil, tahini, lemon juice and water.
  • Drain pasta; rinse with cold water. Shake to drain well.
  • Add drained pasta, tomatoes, cucumber, arugula and chick peas to tahini dressing mixture. Measure out and reserve 2 tablespoons feta cheese. Add remaining feta cheese to pasta; toss to combine. Sprinkle with reserved feta cheese. Serve immediately, or cover and refrigerate until ready to serve.

Nutrition Facts : Calories 340, Carbohydrate 33 g, Cholesterol 15 mg, Fat 3 1/2, Fiber 3 g, Protein 9 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 550 mg, Sugar 5 g, TransFat 0 g

EDAMAME PASTA SALAD WITH TAHINI DRESSING



Edamame Pasta Salad With Tahini Dressing image

A slightly different pasta salad, feel free to double it for potlucks and picnics. I particularly like to use Wacky Mac or tri-color pasta for this!

Provided by the80srule

Categories     Lunch/Snacks

Time 40m

Yield 4 cups, 4-6 serving(s)

Number Of Ingredients 11

8 ounces shell pasta, cooked tender (1 dry cup or just a teensy bit less so to not overpower the edamame)
1 1/2 cups shelled edamame (if using fresh or frozen, or 1 15-oz can edamame rinsed and drained )
1/2 cup frozen corn
1 (15 1/2 ounce) can black beans
1 cup olive oil
2 tablespoons sugar
2 tablespoons tahini
1/3 cup apple cider vinegar
3/4 teaspoon sea salt
3/4 teaspoon mustard powder
1 tablespoon toasted sesame seeds

Steps:

  • Cook the pasta according to package directions, preferably tender. When it's done cooking, rinse with cold water and pour in a large serving bowl or container.
  • Rinse and drain the black beans and edamame.
  • Thaw the corn (and edamame).
  • Mix the corn, edamame, and black beans together with the pasta.
  • Make the dressing by putting all the dressing ingredients in a blender (except the sesame seeds) and pulse until fully mixed.
  • Stir in the sesame seeds.
  • Pour the completed dressing over the pasta, and let chill for about 45 minutes-1 hour then serve. Lasts about 4-5 days fresh and great for brown-bagging lunch; and if your workplace lacks a fridge, don't fear due to the lack of dairy products!

Nutrition Facts : Calories 1047, Fat 67.5, SaturatedFat 9.2, Sodium 462.7, Carbohydrate 85.8, Fiber 14.5, Sugar 7.4, Protein 29.6

TAHINI PASTA



Tahini Pasta image

This was invented and handed down by vegan friends- it's their response to macaroni and cheese. I've perfected the flavors, for my own liking anyway. Be sure to serve with a vinaigrette and lots of salad. It's an easy, creamy, satisfying staple. Mmmmm.

Provided by White Rose Child

Categories     Penne

Time 15m

Yield 1 large serving, 1-2 serving(s)

Number Of Ingredients 8

2/3 cup macaroni (try rotini, corkscrews, alphabets...I like to use rice noodles) or 2/3 cup other shaped pasta (try rotini, corkscrews, alphabets...I like to use rice noodles)
1 tablespoon tahini (more to taste)
1/4 cup tomato juice (I use V8)
1 teaspoon Braggs liquid aminos
1/2 teaspoon apple cider vinegar or 1/2 teaspoon red wine vinegar
1 small garlic clove, minced (optional)
vinaigrette dressing, to serve, see note below
garden salad, to serve (be sure it has lots of juicy tomatoes!)

Steps:

  • Cook the pasta to al dente. Drain well.
  • Reduce heat to low and add the tomato juice, tahini, Bragg's, vinegar and garlic if using. Mix well and partially cover for a minute, to let everything heat up.
  • The serving is very important: Scoop onto a plate, and drizzle a little vinaigrette on the pasta. Then heap salad on top of the pasta and add more vinaigrette.
  • Shamelessly devour!
  • Note on vinaigrettes: the classic with this pasta is recipe#156751, and if you use it, be sure to put the garlic in the dressing! This garlickyness is so important! Another tasty option is recipe#191758.

COOL TAHINI PASTA



Cool Tahini Pasta image

Categories     Ginger     Herb     Pasta     Side     Low Fat     Vegetarian     Sesame     Bon Appétit     Sugar Conscious     Vegan     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     No Sugar Added     Kosher

Yield Serves 2

Number Of Ingredients 10

1/4 cup rice wine vinegar
2 tablespoons water
3 tablespoons low-sodium soy sauce
1 tablespoon tahini (sesame seed paste)*
1 garlic clove, pressed
1 1/2 teaspoons minced peeled fresh ginger
8 ounces spaghetti
3 green onions, thinly sliced
3 tablespoons minced fresh cilantro
Sesame seed paste is available at Middle Eastern and natural foods stores and some supermarkets.

Steps:

  • Combine first 6 ingredients in large bowl. Mix well.
  • Cook spaghetti in large pot of rapidly boiling salted water until tender but still firm to bite. Drain. Rinse under cold water to cool. Drain well. Add to vinegar mixture in bowl. Sprinkle with green onions and cilantro and toss well.

PASTA WITH TAHINI AND BELL PEPPER



Pasta with Tahini and Bell Pepper image

Make this summer pasta dish with our Tahini Dressing; it can be served warm or at room temperature.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 20m

Number Of Ingredients 6

12 ounces spaghetti
Coarse salt and ground pepper
1 1/2 cups frozen shelled edamame (see note)
3/4 cup Tahini Dressing
1 yellow bell pepper, seeds and ribs removed, thinly sliced
4 scallions, thinly sliced

Steps:

  • Cook spaghetti in a pot of boiling salted water until al dente, according to package instructions. Reserve 1/2 cup cooking water; drain pasta, and return to pot.
  • Meanwhile, cook edamame in another pot of boiling water, according to package instructions; drain, and add to pasta.
  • Toss pasta and edamame with Tahini Dressing, reserved pasta water, bell pepper, and scallions. Season generously with salt and pepper. Serve warm or at room temperature.

TAHINI-PARMESAN PASTA SALAD RECIPE



Tahini-Parmesan Pasta Salad Recipe image

Many traditional pasta salad recipes call for a heavy mayonnaise-based dressing, but this one combines tahini and Parmesan for a lighter, umami-packed dressing that can be used on noodles, salad greens, asparagus, grilled chicken or grains Tahini and Parmesan may be a surprising duo, but they naturally work well together because tahini, which is made from sesame seeds, amplifies the cheese's rich, nutty flavor To add even more complexity, cherry tomatoes are blistered in a skillet to concentrate their sweetness a

Provided by @MakeItYours

Number Of Ingredients 9

Kosher salt and black pepper
1 pound ridged or curly pasta, such as fusilli or gemelli
2 tablespoons extra-virgin olive oil, plus more for serving
2 pints cherry or grape tomatoes (about 1 1/4 pounds)
1/3 cup tahini
3/4 cup finely grated Parmesan, plus 1/4 cup chopped or shaved
1/2 cup packed mint leaves, torn if large
3 scallions, thinly sliced
2 tablespoons toasted sesame seeds

Steps:

  • Bring a large pot of salted water to a boil. When the water's boiling, add the pasta and cook according to package directions. Reserve 1 cup of pasta water, then drain.
  • Meanwhile, in a large skillet, heat the olive oil over medium-high. Add the tomatoes, season with salt, and cook, shaking occasionally, until charred and wrinkly, 4 to 6 minutes. Transfer to a large bowl to cool.
  • In a liquid measuring cup, stir together the tahini and grated Parmesan; season with salt and pepper. (Mixture will be thick.) When the pasta is drained, add 1/2 cup pasta water to the dressing and stir until smooth. Add the pasta to the bowl with the tomatoes, then stir in enough dressing to coat. (You won't use all of it just yet.) Let cool for 15 minutes or up to 3 hours at room temperature.
  • When ready to eat, stir the rest of the dressing into the pasta. Stir in water (reserved pasta water or tap) as needed until the pasta is glossy and creamy. Stir in the mint, scallions, sesame seeds and chopped Parmesan, reserving a little for garnish if desired. Season to taste with salt, pepper and a drizzle of olive oil.

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