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Jalapeno Tahini Vegan Pasta Salad

Jalapeno Tahini Vegan Pasta Salad is a flavorful yet satisfying meal for any time of the week as well as for any time of the day. Its an easy 15 minute dish with a make ahead dressing.
Course Salad
Cuisine American
Keyword pasta salad with tahini dressing, tahini pasta salad, tahini salad dressing, vegan pasta salad
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 3
Calories 364kcal
Author Gunjan


For the dressing

  • 1/2 cup vegan plain yogurt (almond based)
  • 2 tbsp tahini paste
  • 1 tsp dried garlic
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 whole chopped jalapeno
  • 1 tbsp lemon juice
  • 2 tbsp water
  • 1/2 tsp salt
  • Pinch of sugar

For the salad

  • 3 cups cooked pasta (whole grain)
  • 1 cup broccoli florets (steamed/blanched)
  • 1/4 cup finely chopped red onion
  • 1/4 cup caned sweet corn (rinsed and drained)
  • 1/4 cup sliced black olives
  • 1/2 cup julienned carrots
  • 1/2 cup thinly sliced red bell pepper


  • In a blender combine all the ingredients of the dressing and blend it smooth until thick and creamy.
  • In a large salad bowl combine all the salad ingredients.
  • Lastly, toss in the dressing, adjust the salt and serve immediately.


For this recipe, I did not remove the seeds because we like our salads little spicy. However, you may remove seeds from jalapeno if desired.


Calories: 364kcal | Carbohydrates: 55g | Protein: 9g | Fat: 11g | Saturated Fat: 1g | Sodium: 404mg | Potassium: 206mg | Fiber: 4g | Sugar: 1g | Vitamin A: 189IU | Vitamin C: 29mg | Calcium: 42mg | Iron: 2mg