Dinner for 4

Dill Pasta Salad

Name: Dill Pasta Salad
Total time: 20 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 3 cup fusilli pasta; 2 red bell pepper; 1/2 cucumber; 3/4 cup fresh dill; 1/2 cup kalamata olives; 1/4 red onion; 1 1/2 cup cooked chickpeas; 1/2 cup tahini; 1/3 cup water; 1 1/4 lemon; 2 clove garlic; 1 tbsp olive oil; 1 tbsp red wine vinegar; 1 tsp ground cumin; 1 tsp sweet paprika powder; 1/4 tsp salt

Fusilli, vegetables, chickpeas, olives, and dill are tossed with a creamy tahini dressing for a fresh meal or side.

$1.63per serving $

20 minstart to table

4servings

Middle Eastern Vegetarian Vegan Dairy-free Budget Family Side dishes Lunches Dinners Back to school Summer

Ingredients

3 cup fusilli pasta
2 red bell pepper
1/2 cucumber
3/4 cup fresh dill
1/2 cup kalamata olives
1/4 red onion
1 1/2 cup cooked chickpeas
1/2 cup tahini
1/3 cup water
1 1/4 lemon
2 clove garlic
1 tbsp olive oil
1 tbsp red wine vinegar
1 tsp ground cumin
1 tsp sweet paprika powder
1/4 tsp salt

Steps

Boil the fusilli in salted water until tender, about 8 minutes, then drain and rinse with cold water.
Chop the bell peppers, cucumber, red onion, dill, and olives while the pasta cooks.
Whisk the tahini, water, lemon juice, garlic, olive oil, vinegar, cumin, paprika, and salt in a large bowl.
Add the pasta, vegetables, chickpeas, and olives to the bowl.
Toss everything with the dressing and serve immediately or chill for a few minutes.

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