1 pound chunky pasta (like fusilli)
1 large tomato, seeded and diced
1/2 cucumber, diced with or without skin
1 avocado, diced
juice of 1/2 lemon
1/2 cup Spanish olives, chopped
1/4 cup red onion, chopped
1/4 cup tahini
1 cup red wine vinegar, to taste
2-3 tablespoons olive oil
salt and pepper, to taste
1. Boil pasta according to package directions. Drain and rinse well with cold water when tender. Set aside. Sprinkle avocado with lemon juice.
2. Place vegetables in a large salad bowl. Make dressing by combining tahini, vinegar, oil, and lots of salt and pepper in a small bowl. Whisk until smooth.
3. Add cooled pasta to vegetables in bowl, then add dressing. Mix gently until well combined. Serve with a bit of salt and pepper on top. Leftovers should be refrigerated (there are never any at my house).
I like my pasta salad tangier, but if you like creamier, increase tahini and decrease vinegar.