Catelli Bistro Rainbow Pasta Salad With Lemon Tahini Dressing Food

LEMON TAHINI DRESSING

Lemon Tahini Dressing image

This tangy, classic dressing with a hint of sesame is ready in 5 minutes. Not only tasty on a salad, but drizzle it over roasted or grilled veggies, just about any side dish.

Provided by lutzflcat

Categories Salad Dressings

Time 5m

Yield 6

Number Of Ingredients 7

Ingredients

½ lemon, juiced
3 tablespoons tahini paste
2 tablespoons olive oil
2 tablespoons water
1 clove garlic, roughly chopped
½ teaspoon salt
¼ teaspoon freshly ground black pepper

Steps:

Combine lemon juice, tahini, olive oil, water, garlic, salt, and pepper in a mini food processor or blender; process until pureed and smooth.
If dressing is too thick, add 1 teaspoon water and blend to thin. Continue adding water by the teaspoon until you reach your desired consistency.

Nutrition Facts : Calories 85.4 calories, Carbohydrate 1.8 g, Fat 8.5 g, Fiber 0.7 g, Protein 1.3 g, SaturatedFat 1.2 g, Sodium 171.2 mg

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 Catelli®

Time 25m

Yield 8

Number Of Ingredients 16

Ingredients

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

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