Creamy Summer Pasta Salad (Vegan/GF)

Even with the temperatures rising my love of carbs has remained pretty steady. So lately I have been swapping out the warm pasta for a cold pasta salad that I can have with some bright fresh veggies. This pasta salad is super creamy, but still completely dairy free thanks to tahini!

pasta 3.jpg


  • 3 cups cooked GF pasta of choice - I used Trader Joes 
  • 1 cup cubed cucumber
  • 1 cup cubed tomatoes
  • 1 tbsp tahini
  • 1 tbsp lemon juice
  • 2 tbsp water
  • 1 tbsp dill chopped
  • 1/4 cup parsley chopped
  • 1/4 cup basil chopped
  • Salt and pepper to taste
  • Olive oil for drizzling on pasta


  1. Cook pasta. I always cook mine for less time than the package says especially if it is a grain free or gluten free noodle. The package said 7-9 minutes on mine and I cooked it for about 5 minutes.
  2. When cooked rinse pasta thoroughly and drizzle with olive oil to coat and prevent sticking.
  3. Make the dressing by combining tahini and lemon juice with a whisk. When mixture siezes up slowly add in water until the mixture thins to a dressing consistency. Add in chopped herbs and salt and pepper.
  4. Combine chopped veggies, pasta and tahini dressing.
  5. Store in airtight container in refrigerator for up to 5 days.