Middle Eastern Inspired Pasta Salad with Tahini Dressing Vegan
Ingredients
- SALAD:
- 8 oz. penne pasta (I used whole wheat)
- 2 cups shredded purple or green cabbage
- 1/2 cup chickpeas
- 1/2 cup grape tomatoes, halved
- 1/2 cup sliced cucumber
- 1/2 cup pickled turnips*
- 5 pickled hot chili peppers, sliced into rings (Mezzetta is my favorite)
- DRESSING:
- 2 tablespoons tahini
- 2 tablespoons red wine vinegar
- 1 tablespoon olive oil
- Juice of half a lemon
- 1 tablespoon chopped fresh dill, or 2 teaspoons dried dill
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
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