Print Recipe
5 from 9 votes

Curried Tahini Pasta Salad

Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: main dish, quick and easy, Side Dish
Cuisine: gluten free, no oil, soy free, tree nut free, vegan
Servings: 6 servings
Author: Gena Hamshaw


For the pasta salad:

  • 1 lb pasta of choice I use gluten-free fusilli
  • 2 cups chopped broccoli florets
  • 1 1/2 cups green peas fresh or defrosted
  • 1 cup chopped green beans
  • 1 cup chopped fresh or roasted red bell pepper
  • 1/2 cup finely chopped cilantro or parsley or a mixture
  • 1/4 cup chopped green onion tops
  • Optional mix-ins: chickpeas black beans, sliced almonds, golden raisins

For the sauce:

  • 1/3 cup heaping tahini
  • 1/4 cup water
  • 2 tablespoons apple cider vinegar
  • 1 1/2 tablespoons freshly squeezed lime juice
  • 1 teaspoon agave or maple syrup
  • 2-3 teaspoons curry powder to taste; adjust based on flavor preference and how spicy your curry powder is
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon fine salt
  • 1/4 teaspoon freshly ground pepper
  • 1 clove garlic finely minced or grated


  • Bring a pot of well salted water to boil and cook the pasta according to package instructions. When the pasta is ready, drain it and rinse it under cold, running water.
  • While the pasta cooks, bring another pot of water to boil and fit it with a steamer attachment. Steam the broccoli, peas, and cut green beans till the broccoli is tender but still has some crunch (about 5-7 minutes).
  • Whisk together the dressing ingredients. The mixture should be slightly thicker than a regular salad dressing, but if it's very thick, add water by the tablespoon until it's easy to stir.
  • When the pasta is ready, transfer it to a large mixing bowl. Add the peas, green beans, broccoli, pepper, cilantro or parsley, and chopped green onion tops, along with any other mix-ins you like. Add the tahini dressing and mix everything really well. Then taste the pasta and add salt, black pepper, and extra lime juice or vinegar as desired. Serve.


Pasta can be prepared a day in advance and kept in an airtight container in the fridge. Leftovers will also keep for 2-3 days in the fridge. Recipe can be halved.