This is part of my "real life recipes" series on youtube, where I share recipes that I genuinely cook in my home on a regular basis. Basically these are our go-to recipes that are in regular rotation, not just for special occasions.
What I like about this recipe is you don't need every ingredient. I had intended on making it with the veggies shown PLUS artichokes and red onion. But when I didn't have those two, I made it anyway and it was delicious! I personally would've added kalamata olives too - but some of the pickier eaters in my family don't like them. Plus the exact amounts don't REALLY matter. Like olives? Add as much as you want. Hate cucumber? Leave it out!
Mediterranean Pasta Salad
- 10-14 oz pasta, cooked, drained, and rinsed
- 2 small cans of black olives
- 1 chopped bell pepper
- 1 chopped cucumber
- 1 can of great northern beans (drained and rinsed)
- ¼ cup chopped pepperoncini peppers
For the dressing:
- Juice from 2 lemons
- 2+ tbsp tahini
- 1 tsp garlic (or more)
- Salt to taste (add water if necessary to thin)
Start by boiling the pasta. While it's cooking, chop the veggies and mix up the dressing. For the dressing, just combine the ingredients (lemon juice, tahini, garlic, and salt) and mix very well until a thick dressing forms. If it is TOO thick and you're unable to stir it well, just add a little water. Once the pasta has cooked, drain it and rinse it. Toss all ingredients together and serve cold.