Tahini Pasta Salad
with cherry tomatoes
The quantities provided above are averages only.
Ingredients
1 sachet(s)
Tahini
(Contains: Sesame)
250 grams
Cherry Tomatoes
5 grams
Mint
10 grams
Sesame Seeds
(Contains: Sesame)
2 sachet(s)
Middle Eastern Style Spice Mix
(Contains: Sesame, Mustard)
1 unit(s)
Cucumber
2 unit(s)
Scallion
180 grams
Dried Rigatoni
(Contains: Wheat, Cereals containing gluten May be present: Mustard, Soya)
75 grams
Yoghurt
(Contains: Milk)
100 grams
Greek Style Cheese
(Contains: Milk)
1 pack(s)
Chickpeas
1 unit(s)
Garlic
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Utensils
Cooking steps
Boil a large pot of salted water for the rigatoni. TIP: If you’re in a hurry you can boil the water in your kettle.
When boiling, add the rigatoni to the water and bring back to the boil. Cook until softened, 10-12 mins. Once cooked, drain in a colander and cool with cold water and pop back in the pot, off the heat. Drizzle with oil and stir through to prevent sticking.
Meanwhile, Quarter the cherry tomatoes. Peel and grate the garlic (or use a garlic press). Trim the cucumber, then halve lengthways. Thinly slice widthways. Trim and thinly slice the scallions. Finely chop the mint. Drain and rinse the chickpeas using a sieve.
In a small mixing bowl, add the tahini,yoghurt, Middle Eastern spice, garlic, sesame seeds and mint. Loosen the dressing by adding oil and stirring. Season to taste with salt and pepper.
Toss the cooled pasta, chickpeas and veg with the dressing and divide between two bowls. Crumble the Greek Style chese over the top.
