Pasta salad with tahini dressing

Pasta salad with tahini dressing

Photography by Ben Dearnley

Preparation Time

10 minutes

Cooking Time

15 minutes

Ingredients (serves 8)

  • 1 x 200g ctn country-style reduced-fat natural yoghurt (Attiki brand)
  • 2 tbs water
  • 1 tbs tahini
  • 1 tbs fresh lemon juice
  • Freshly ground black pepper
  • 250g penne pasta
  • 2 Lebanese cucumbers, halved lengthways, thinly sliced diagonally
  • 1 x 250g punnet cherry tomatoes, halved
  • 1 large avocado, halved, stone removed, peeled, thinly sliced crossways
  • 1/2 red onion, thinly sliced
  • Spice-crusted lamb cutlets (see related recipe), to serve


  1. Combine the yoghurt, water, tahini and lemon juice in a small bowl. Taste and season with pepper.
  2. Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain. Refresh under cold running water. Drain well. Transfer to a large bowl.
  3. Add the cucumber, tomato, avocado, onion and yoghurt mixture, and gently toss to combine. Divide the pasta salad among serving bowls and serve with spice-crusted lamb cutlets.



Good Taste – April 2005

Good Taste – April 2005, Page 120
Recipe by Kerrie Sun

Nutritional information

This information is per serve.

Protein Dietary Fibre
7.50g 3.50g
Fat Total Energy
8.50g 895kJ
Fat Saturated Sodium
Carbohydrate Total Cholesterol
Carbohydrate Sugars

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