Curry Tahini Pasta Salad
Delicious Curry Tahini Pasta Salad packed with chopped veggies, chicken, and a homemade curry tahini dressing. Perfect for meal prep, healthy, and is a packed lunch you can get excited about!
This recipe came out of a need for a make-ahead, veggie-packed, and sustainable lunch. My dad and I go hiking in the mountains every weekend, and the best part of the entire hike is sitting under the pine trees devouring the picnic lunch I’ve made for us. I love that this pasta salad checks all the boxes– healthy fats from tahini and feta cheese, protein from chicken and the chickpea pasta, and has chopped bell pepper, carrots, and green onions.
How do I make pasta salad?
It is SO EASY! All you do is boil a box of pasta, chop the bell pepper, cooked chicken, green onions, and apple, toss in the feta, shredded carrots, and dried cranberries. Then whip up the Curry Tahini dressing and toss to combine. Yummy, healthy, meal-prep at its finest really.
Let me know if you give this recipe a try in the comments section below or on Instagram!
Curry Tahini Pasta Salad
Ingredients
- chickpea rotini pasta
- 1 bell pepper chopped
- 1 cup shredded carrots
- 3/4 cup cooked, shredded chicken
- 1 honey crisp apple chopped
- 1/4 cup dried cranberries
- 1 bundle green onions chopped
- 1/4 cup crumbled feta cheese
Curried Tahini Dressing
- 1/4 cup tahini
- 1/4 cup water
- 1 lemon
- 1 tsp curry powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
Instructions
- Boil the pasta for one minute less than package directions if using chickpea or lentil based pasta. Rinse the cooked pasta under cold water after draining.
- Toss the pasta with the chopped bell pepper, green onions, apple, shredded carrots, feta, chicken and cranberries. Pour the Curry Tahini Dressing over the pasta and toss.
Curry Tahini Dressing:
- Mix the tahini, water, lemon juice, garlic powder, salt, and pepper until smooth. Taste and adjust seasoning as needed. Store in fridge.