Recipe Review

Why You Should Be Putting Tahini in Your Pasta Salad

updated May 1, 2019
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Post Image
(Image credit: Love and Lemons)

When it comes to pasta salad, I’m firmly in the no-mayonnaise camp. In an effort to avoid the whole mayo-laden dish sitting out in the hot sun conundrum, I usually dress my pasta salad in a light vinaigrette before serving it at a barbecue.

But what if you want something a little creamier? That’s where tahini comes in.

Tahini lends a little extra heft and substance to pasta salad without weighing it down. It also stands up to heat better than its mayo counterpart when left out on a sunny picnic table a little too long.

Mix the tahini with other traditional vinaigrette ingredients, like olive oil, lemon juice, white wine vinegar, garlic, honey, and Dijon mustard, and you’ve got a creamy vegan dressing that’ll set you up for pasta salad success all summer long.

Get the Recipe: Broccoli Tahini Pasta Salad from Love and Lemons

Want More?

Get the Kitchn Daily in your inbox.