The Best Creamy Pasta Salad

What you need:

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

What you do:

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.

Preparation Time:

30 mins

Cooking Time:

Servings:

6-8

Recipe Category:

Pasta Salad