Serves 4 to 5


  • Salt
  • 8 ounces (or 5 cups cooked) small whole grain pasta, such as mini penne, elbow macaroni or fusilli
  • 1/2 cucumber, cut into 1/4" to 1/2" dice
  • 1/2 red bell pepper, cut into 1/4" to 1/2" dice
  • 1/3 cup plain yogurt
  • 1 Tbsp. lemon juice
  • 1 ripe avocado, peeled, pitted and cut into 1/2" dice (optional)

    For Tahini Dressing:
  • 1/3 cup tahini
  • 1/3 cup extra-virgin olive oil
  • 1/3 cup water
  • 1 Tbsp. soy sauce
  • 1 tsp. honey
  • 1 garlic clove, crushed


    Total time: 35 minutes

    In a large pot of boiling salted water, cook pasta according to package instructions. In a large bowl, combine cooked pasta, cucumber and bell pepper.

    To make Tahini Dressing: In a blender, combine tahini, olive oil, water, soy sauce, honey and garlic. Puree until smooth. Store covered in refrigerator for up to 2 weeks.

    In a medium bowl, mix Tahini Dressing, yogurt, lemon juice and 1/4 tsp. salt, then stir into pasta mixture. Carefully fold in avocado (if using). Refrigerate, covered, if not serving immediately. Serve cold or at room temperature. Note: If using avocado, serve within 24 hours.

    Adapted from 100 Days of Real Food by Lisa Leake.

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