This curried tahini pasta salad is bright, flavorful, and easy to make. A perfect plant-based lunch dish. The pasta salad makes great leftovers, so it’s a great dish to incorporate into weekly meal prep!
Since #tahinioneverything is pretty much my motto, I guess it was only a matter of time before I put tahini on pasta! This curried tahini pasta salad has quickly become a new favorite of mine: fast, flavorful, and a showcase for my favorite condiment.
The upside of finishing exams each semester is returning to the kitchen with enthusiasm. Even so, I try to make my exam week meals as tasty as they can be, given the time constraints and stress level. Curried tahini pasta salad is easy to prepare, which made it ideal for busy students (and busy people). The leftovers keep well, which is also a plus And it’s great for sharing, which means you can bring it to whatever summery gatherings you’ve got in store.
The pasta here is a tender, light gluten free Italian fusilli from Nuts.com. I love trying new products from Nuts.com, which is my go-to online source of pantry staples. And I’m so glad to have sampled this pasta! While I’m not gluten free myself, I do plenty of cooking for clients who are. I’m always for good GF and vegan products.
This fusilli is a corn and rice blend, and it’s one of the best I’ve tried. The downside of a lot of GF pastas is gummy texture, but this one holds its shape perfectly through cooking. I’d easily have mistaken it for regular pasta had I not known that it was gluten-free.
I use a number of different tahini brands at home in my kitchen. I prefer roasted tahini to raw (raw can be a little bitter), and I like tahini that’s a little “looser” (i.e. easy to pour, rather than thick like nut butter). Any tahini will work in this recipe; it’s really just a question of what you have and like.
The team at Nuts.com specialize in nuts (of course!), dried fruit, grains, legumes, condiments, and spices. In this recipe, I relied not only on the new, gluten-free pasta, but also on the company’s turmeric and curry, both of which are staple spices in my kitchen. The spices give this dish extra flavor, elevating it from something really simple into something bold.
This curried tahini pasta salad is one of many pasta salads that I love and make often in the summer. My tahini pesto pasta salad, avocado macaroni salad, and butternut zucchini pasta salads are all regulars in my recipe rotation. Pasta salad is filling, a fun alternative to whole grain salads, and it keeps well in the fridge.
When I make pasta salad, I usually boil and rinse the pasta before putting all of the components together. I rinse it under cold, running water. I think that this prevents the pasta from sticking together and ensures that all of the ingredients remain cold (it can be nice to fold warm and cool ingredients together, too, but not always).
It’s important to cook the vegetables for this pasta salad (and others) till they’re tender, but not mushy. For most of the vegetables I used in this recipe, including broccoli and green beans, that was about 5-7 minutes of steaming. If you like, you can also rinse the vegetables under cool, running water right after steaming. This will keep them cool, just like the pasta, and help to stop the cooking process. They’ll remain crisp and bright green.
This pasta salad is easy to prepare in advance, either in steps or altogether. You can cook the pasta a day or two ahead of time and store it in the fridge. Likewise for the sauce. On the day you’re ready to eat, you can simply steam your vegetables and fold everything together.
Once the pasta salad has been prepared, you can store the leftovers for up to 3 days in an airtight container in the fridge. The recipe makes about six servings, so feel free to cut it in half if you’re only meal prepping for one or two! Personally, I never mind having some extra leftovers 😉
I love how turmeric adds bright golden color to this already vibrant dish. I also love sneaking turmeric and black pepper into recipes for their combined anti-inflammatory properties!
When you make the curried tahini pasta salad, you can adjust the curry as needed. If you love curry or prefer a hot curry powder, go for it. If you’re like me and prefer a milder flavor, use a mild curry and stick to the 2-3 teaspoons specified.
Of course, you can try using different vegetables here, like carrots, zucchini or eggplant. The dish will come together particularly quickly if you use a frozen veggie blend, in which case you can just eyeball the quantities (about 5 cups of veggies is good).
I’m eager to spend lots of quality time here on the blog this summer, sharing my food. I’ll be taking a full summer course load right now, but in spite of the compressed schedule, I find summer classes a little more manageable than their academic year counterparts. Here’s to more food in this space very soon. See you this weekend for the customary roundup!
This post is sponsored by Nuts.com. All opinions are my own, and I love this family-owned and friendly business! Thanks for your support.