Pasta Salad Recipe with Roasted Butternut Squash
A very simple and affordable dish. At first glance, nothing special is used from the ingredients, but the products for the recipe are chosen so harmoniously that it turns out to be a culinary masterpiece!
Equipment
- 1 pot
Ingredients
- 7 oz whole wheat pasta 200 g
- The whole recipe of Roasted Butternut Squash with Kale & Walnuts check notes for the link
- 4-5 Tbsp fresh orange juice
- 2-3 Tbsp tahini
- 1 Tbsp of water
- 1/8 tsp garlic powder
- 1/4 tsp salt or to taste
- 1 can of chickpeas 14 oz
- 1 Tbsp avocado oil or olive oil
- Fresh parsley for garnish
Instructions
- Prepare pasta according to package directions.
- Rinse 1 can of chickpeas in a colander under cold running water and drain.
- Heat 1 Tbsp of oil in a frying pan and fry the chickpeas for 2 minutes. Add the pasta, and the Basic Recipe of Roasted Pumpkin and heat for 2 minutes.
- Prepare the orange tahini dressing by mixing tahini, fresh orange juice and water with garlic powder and salt to the desired consistency.
- Spoon the pasta into deep plates and pour tahini sauce over each plate. Sprinkle with fresh parsley.
Notes
- You can use flakes of parmesan in addition to tahini dressing.
- You can serve this dish warm as pasta, or cold as a pasta salad.
- You may need more tahini or orange juice/water. Depends on how thick your tahini is. My tahini was runny. So, I used 3 Tbsp of tahini and 5 Tbsp of orange juice.
- Use any pasta of your choice.
- Use the whole recipe of Roasted Butternut Squash with Kale & Walnuts.
Tried this recipe?Let us know how it was!