Pasta Salad with Roasted Cauliflower, Chickpeas & Creamy Roasted Garlic Tahini Dressing
This vibrant Pasta Salad with Roasted Cauliflower, Chickpeas, and Creamy Roasted Garlic Tahini Dressing is loaded with bold, savory flavor and wholesome ingredients. Roasted cauliflower, tender pasta, briny artichokes, and sun-dried tomatoes are tossed in a rich, garlicky tahini dressing for a satisfying vegan dish that works beautifully for meal prep, picnics, or Meatless Monday dinners.
Servings 6
Calories 354kcal
Equipment
- Equipment
- Large Pot
- Baking sheet
- Parchment paper (optional)
- Large mixing bowl
- Blender or food processor
- Chef’s knife
- Cutting board
Ingredients
Pasta Salad
- 8 ounces dry pasta spirals
- 1 head cauliflower cut into florets
- 1 teaspoon minced fresh garlic
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 15-ounce can chickpeas, drained and rinsed
- 1 6-ounce jar marinated artichoke hearts, quartered
- ½ cup roasted red peppers diced
- ½ 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 or maple syrup for fully vegan
- 4 –5 cloves roasted garlic
- ¼ teaspoon ground cumin
- ¼ teaspoon ground coriander
- ¼ teaspoon ground turmeric
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ cup extra virgin olive oil
Instructions
- Preheat the oven to 400°F (200°C).
- Cook the pasta according to package directions in boiling salted water. Drain, rinse under cold water, and toss with a small amount of olive oil to prevent sticking. Transfer to a large bowl and set aside.
Roast the cauliflower:
- Toss the cauliflower florets with olive oil, minced garlic, salt, and pepper. Spread evenly on a baking sheet and roast for 15–20 minutes, or until tender-crisp and lightly golden. Remove from oven and let cool.
Assemble the salad:
- Add the chickpeas, roasted cauliflower, artichoke hearts, sun-dried tomatoes, roasted red peppers, and chopped basil to the bowl with the pasta.
Make the dressing:
- Add all dressing ingredients to a blender or food processor and blend until smooth and creamy.
Combine:
- Pour the dressing over the salad and toss gently until everything is evenly coated. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve and enjoy!
Notes
- Make it vegan: Swap honey for maple syrup or agave.
- Meal prep friendly: This salad keeps well in the fridge for up to 4 days.
- Extra protein: Add white beans or lentils for an even heartier dish.
- Serving tip: Delicious served chilled or at room temperature — perfect for potlucks and picnics.
Nutrition
Calories: 354kcal | Carbohydrates: 41g | Protein: 8g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Sodium: 810mg | Potassium: 582mg | Fiber: 4g | Sugar: 6g | Vitamin A: 203IU | Vitamin C: 63mg | Calcium: 55mg | Iron: 2mg