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Mediterranean Dill Pasta Salad with Tahini Vinaigrette Dressing
Ingredients
  • subheading: INGREDIENTS: Salad:
  • 3 cups (300 g) dry fusilli pasta (GF if desired)
  • ½ cup (80 g) cooked chickpeas
  • 2 red bell peppers, chopped
  • ½ large English cucumber, chopped into small pieces
  • ½ cup (5 g) packed fresh dill, stems removed, roughly chopped
  • 1 small red onion, peeled, finely chopped
  • ½ cup (70 g)  kalamata olives, pitted and halved
  • subheading: INGREDIENTS: Dressing:
  • ½ cup (125 mL) tahini (sesame seed butter)
  • 1 lemon, juiced (~2 Tbsp or 30 mL)
  • ½ cup (125 mL)  water
  • 1 Tbsp (15 mL)  olive oil
  • 1 Tbsp (15 mL) red wine vinegar, or sub other vinegar
  • 1 clove garlic
  • ½ tsp ground cumin
  • ½ tsp paprika powder
  • ⅛ tsp salt
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