Vegan Pasta Salad with Creamy Lemon Tahini Dressing

Ingredients

• Tahini

  Dips and Spreads - Wegmans

  4 tblsp or 60g

• Yogurt

  Greek, Low Fat, Coconut - Yoplait

  25g

• Dijon mustard

  Grey poupon

  2 tsp or 10g

• Lemons

  Raw, with peel

  200g

• Apple Cider Vinegar

  Great Value - Great Value

  1 tbsp or 15g

• Garlic powder

  Spices

  ½ tsp or 2g

• Cayenne pepper

  Spices, red or cayenne

  ¼ tsp or 0.5g

• Salt

  Table

  ¼ tsp or 2g

• Yeast

  Leavening agents, baker's, active dry

  1 tbsp or 12g

• Water

  Plain, clean water

  200g

• Oregon Herb (Onion Dill Rye) Bread

  Great Harvest Bread Co

  100g

• Orecchiette Pasta

  Trader Joe's

  16 oz or 454g

• Cucumber

  Peeled, raw

  2 medium or 402g

• Cherries

  Sweet, canned, pitted, heavy syrup, drained

  ½ cup or 90g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Prepare dressing by whisking all dressing ingredients together except the water in a large mixing bowl. Slowly pour in your water and whisk until desired creamy consistency is reached. tahini plain vegan yogurt Dijon mustard Juice of lemon apple cider vinegar garlic powder cayenne salt or to taste nutritional yeast (optional) cold water fresh chopped herbs of choice, I used fresh dill
2. Cook pasta in salted water according to the package then drain out pasta and rinse under cold water.
3. Once rinsed, add to the bowl of dressing along with cucumber and cherry tomatoes and gently fold together until fully combined.
4. Serve at room temperature with fresh cracked pepper or store in the fridge for 2-3 days.
5. Recipe by: Catherine Perez (source: https://plantbasedrdblog.com/2021/06/vegan-pasta-salad-with-creamy-lemon-tahini-dressing/)