Pasta Salad with Roasted Cauliflower, Chickpeas and Creamy Roasted Garlic Tahini Dressing
Pasta,  Recipe's,  Salads,  Vegan,  Veggies

Pasta Salad with Roasted Cauliflower, Chickpeas and Creamy Roasted Garlic Tahini Dressing

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This Pasta Salad with Roasted Cauliflower, Chickpeas and Creamy Roasted Garlic Tahini Dressing Is bursting with yummy flavor! And it’s Vegan, making it the perfect Meatless Monday option.

I just love salads during the spring and summer. They are so fresh and inviting after a long hot day at work or play.

Pasta Salad with Roasted Cauliflower, Chickpeas and Creamy Roasted Garlic Tahini Dressing

While there are a few fresh ingredients in this salad, most of the items are available right out of your pantry. Making it a breeze to throw together after a long Monday at work. Or anyday, really.

Actually, you could prepare it the day before and then dinner is ready when you get home. I like to make up a few different salads on the weekend then I have some handy grab and go food throughout the week. It can be a total life saver!

Pasta Salad with Roasted Cauliflower, Chickpeas and Creamy Roasted Garlic Tahini Dressing

To make this Pasta Salad with Roasted Cauliflower, Chickpeas and Creamy Roasted Garlic Tahini Dressing:

  • Start by first cooking the pasta according to package directions in boiling salted water. It’s super important to give the water plenty of salt as this is the only way to season the pasta.
  • While the pasta is cooking, cut up the cauliflower, toss with oil and seasoning and roast in the oven until tender crisp. About 15-20 minutes @ 400 degrees F. Then set aside to cool.
  • Once the pasta is cooked, drain and cool under cold water. toss with a little oil to prevent sticking. Place in a large bowl.
  • Drain and rinse the chickpeas (Garbanzo Beans) and add to the bowl with the pasta.
  • Add the cooled cauliflower, quartered artichoke hearts, sun-dried tomatoes, diced roasted red peppers and the chopped fresh basil.
  • In a blender, add all of the dressing ingredients and blend until smooth and creamy
  • Pour the dressing into the salad and toss gently until all the ingredients are evenly coated.
  • Taste and season with more salt and pepper to your desired taste
  • Enjoy!

Tahini:

What is Tahini? Tahini is a ground sesame seed paste that is commonly used in Hummus. So, if you love hummus, you will most likely love the flavor of tahini. It has an earthy and nutty flavor similar to a nut butter but not the sweetness of a nut butter.

Where can I find Tahini? Most grocery stores carry tahini. Check the asian section. Or it is readily available online through this link Tahini Paste.

If you like tis recipe, here are a few more veggie inspired dishes to try: Grilled Polenta and Vegetable Stacks and Roasted Cauliflower Tabbouleh.

Pasta Salad with Roasted Cauliflower, Chickpeas and Creamy Roasted Garlic Tahini Dressing

This Pasta Salad with Roasted Cauliflower, Chickpeas and Creamy Roasted Garlic Tahini Dressing Is bursting with yummy flavor! And it's Vegan, making it the perfect Meatless Monday option.

Course: Brunch, Dinner, Lunch, Main Course, Salad, Side Dish
Cuisine: American, vegan
Keyword: meatless monday, pasta, salad, vegan recipes, vegetarian
Servings: 6
Author: angela@eatlivehappy
Ingredients
  • 8 ounces dry pasta spirals
  • 1 head cauliflower
  • 1 teaspoon minced fresh garlic
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 can chickpeas (garbanzo beans) drained and rinsed
  • 1 6 ounce jar marinated , quartered artichoke hearts
  • 1/2 cup roasted red peppers, diced
  • 1/2 cup julienned sun-dried tomatoes (marinated in oil)
  • 5-6 large fresh basil leaves chopped
Roasted Garlic Tahini Dressing
  • 2 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • 2 tablespoons tahini
  • 1 teaspoon grain mustard
  • 1 tablespoon honey
  • 4-5 cloves roasted garlic
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground tummeric
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 cup extra virgin olive oil
Instructions
  1. Preheat oven to 400 degrees F.

  2. Cook the pasta according to package directions in boiling salted water. Drain, rinse under cold water and then toss with a bit of oil to prevent from sticking together. Place into a large bowl and set aside.

  3. Cut up the cauliflower, toss with oil, minced garlic and seasoning and roast in the oven until tender crisp. About 15-20 minutes @ 400 degrees F. Then set aside to cool

  4. Drain and rinse the chickpeas (Garbanzo Beans) and add to the bowl with the pasta.

  5. Add the cooled cauliflower, quartered artichoke hearts, sun-dried tomatoes, diced roasted red peppers and the chopped fresh basil

  6. In a blender, add all of the dressing ingredients and blend until smooth and creamy

  7. Pour the dressing into the salad and toss gently until all the ingredients are evenly coated.Taste and season with more salt and pepper to your desired taste.

  8. Enjoy!

Pasta Salad with Roasted Cauliflower, Chickpeas and Creamy Roasted Garlic Tahini Dressing

 


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