Mediterranean Pasta Salad with Tahini Dressing

This Mediterranean Pasta Salad gets a makeover in this house and there is no going back. Fusilli pasta, shawarma-spiced pan-seared chicken, chickpeas, cucumber, cherry tomatoes, pickles, and red onion all tossed in a creamy tahini yogurt dressing that is so good you will want to eat it with a spoon before it ever reaches the salad.

Save This Recipe! 💌

We'll email this post to you, so you can come back to it later! Plus you'll get great recipes every week!

Email Address *

I agree to be sent email

SAVE THIS RECIPE

Ingredient Notes

Boneless Chicken Thighs: Chicken thighs are perfect and stay nice and juicy. If you want to try the same spices in a rice dish, my One Pot Chicken Shawarma Rice uses the same flavor profile beautifully.

Fusilli Pasta: The perfect shape for this salad. Fusilli spirals trap the creamy tahini dressing in every twist so every bite is fully coated rather than having the dressing pool at the bottom of the bowl. Let it cool fully and the dressing will coat it properly and stay creamy.

The Tahini Yogurt Dressing: The dressing that makes this recipe. The tahini adds a nutty richness and the Greek yogurt adds a creaminess and tang. Together they create a dressing that is thick, creamy, and deeply flavored without being heavy. Start with less water and add more gradually until the dressing is pourable but still thick enough to coat the back of a spoon. If it tastes flat add more lemon. If it tastes too sharp add a small drizzle more of olive oil.

Pickles: They are a fundamental flavor component that cuts through the richness of the tahini dressing and adds a sharp, vinegary crunch that the salad needs. My husband would tell you that pickles belong in everything and after years of cooking together, I am inclined to agree lol.

Chickpeas: Pat them dry if you have a minute so they do not water down the dressing. If you want to take them up a level, toss them in a little olive oil and smoked paprika and roast at 400F for 20 minutes until crispy first. The crispy version adds a wonderful textural contrast that is worth the extra step when you have time.

Persian Cucumbers and Cherry Tomatoes: Both sliced thin so they distribute evenly through the salad rather than sitting in large chunks. Persian cucumbers are less watery than English cucumbers and hold their crunch even after the dressing goes on. Cherry tomatoes are sweeter and less watery than regular tomatoes and add a juicy pop of color and flavor.

⭐️ Recipe

Mediterranean Pasta Salad

Mediterranean Pasta Salad gets a makeover in this house and there is no going back. Fusilli pasta, shawarma-spiced pan-seared chicken, crispy chickpeas, cucumber, cherry tomatoes, pickles, and red onion all tossed in a creamy tahini yogurt dressing that is so good you will want to eat it with a spoon before it ever reaches the salad.

No ratings yet

Print Save Recipe Saved Recipe Rate

Pinterest Facebook Share on X

Share Recipe

Course: Main Course

Cuisine: Mediterranean, Middle Eastern

Keyword: pasta salad

Prep Time: 5 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 20 minutes minutes

Servings: 8

Calories: 571kcal

Author: Lola Jay

Ingredients

Shawarma Chicken

• 2.5 lbs boneless chicken thighs
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• ¼ teaspoon cinnamon
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon kosher salt
• ¼ cup fresh lemon juice
• 2 tablespoon extra virgin olive oil

Salad

• 1 lb fusilli pasta
• 2 tablespoon chicken bouillon
• 1 can chickpeas drained and rinsed
• 1.5 cups Persian cucumbers sliced
• 1.5 cups cherry tomatoes sliced
• ½ cup red onion thinly sliced
• ¾ cup pickles chopped

Tahini yogurt dressing

• ⅓ cup tahini
• ½ cup full fat Greek yogurt
• ¼ cup extra virgin olive oil
• 2 small garlic cloves finely grated
• ⅓ cup fresh lemon juice
• ½ teaspoon cumin
• ½ teaspoon onion powder
• ¼ teaspoon paprika
• ¼ teaspoon salt or to taste
• ¼ teaspoon black pepper
• ⅓ cup water or more until desired consistency

For serving

• Extra virgin olive oil for drizzling
• Smoked paprika for dusting
• Finish and serve

US Customary - Metric

Instructions 

Cook ModePrevent your screen from going dark

Cook and cool the pasta

• Bring a large pot of water to a boil. Add the chicken bouillon if using. If not, make sure to generously salt the water since this is a pasta salad. The water should taste like the ocean. Cook the fusilli according to package instructions until al dente. The pasta should have a slight bite in the center and not be completely soft. Drain and let it cool for 15 minutes.
  1 lb fusilli pasta, 2 tablespoon chicken bouillon

Season and sear the chicken

• Slice the chicken thighs into strips. Add the sliced chicken thighs to a large bowl. Add the cumin, smoked paprika, cinnamon, garlic powder, onion powder, salt, and lemon juice and toss until every piece is evenly and generously coated.
  2.5 lbs boneless chicken thighs, 1 teaspoon cumin, 1 teaspoon smoked paprika, ¼ teaspoon cinnamon, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon kosher salt, ¼ cup fresh lemon juice
  
• Heat the olive oil in a large skillet over medium-high heat. Add the chicken thighs in a single layer. Cook undisturbed for 5 to 6 minutes until deeply golden. Stir and cook for another 5 to 6 minutes until cooked through to an internal temperature of 170F. Remove from the pan and let rest.
  2 tablespoon extra virgin olive oil
  

Make the tahini yogurt dressing

• Add the tahini, Greek yogurt, extra virgin olive oil, grated garlic, lemon juice, cumin, onion powder, paprika, salt, and black pepper to a medium bowl. Whisk together until combined. Add the water a little at a time, whisking as you go, until the dressing is smooth, creamy, and pourable but still thick enough to coat the back of a spoon. Taste and adjust lemon, salt, and garlic as needed. The dressing should be bright, nutty, and well seasoned on its own.
  ⅓ cup tahini, ½ cup full fat Greek yogurt, ¼ cup extra virgin olive oil, 2 small garlic cloves, ⅓ cup fresh lemon juice, ½ teaspoon cumin, ½ teaspoon onion powder, ¼ teaspoon paprika, ¼ teaspoon salt, ¼ teaspoon black pepper, ⅓ cup water
  

Prep the vegetables

• Slice the Persian cucumbers into thin half quarters. Slice the cherry tomatoes. Dice the red onion. Chop the pickles into small pieces. Drain and rinse the chickpeas, then pat them dry with a paper towel.
  1.5 cups Persian cucumbers, 1.5 cups cherry tomatoes, ½ cup red onion, ¾ cup pickles, 1 can chickpeas

Assemble

• Add the completely cooled pasta to a very large bowl. Add the sliced chicken, chickpeas, cucumbers, cherry tomatoes, red onion, and pickles. Pour about two thirds of the dressing over everything and toss well until every piece of pasta and every vegetable is evenly coated. Taste and add more dressing as needed. Save any remaining dressing for reviving the salad the next day.
  

Finish and serve

• Transfer to a serving bowl or platter. Drizzle generously with extra virgin olive oil and dust with smoked paprika. Serve cold or at room temperature. If making ahead, cover and refrigerate. The next day, add a drizzle of olive oil and a squeeze of fresh lemon juice and toss to revive the dressing back to its original creamy consistency.
  Extra virgin olive oil for drizzling, Smoked paprika for dusting

Made this recipe? Click to RATE IT! it helps alot 🙂

Save This Recipe! 💌

We'll email this post to you, so you can come back to it later! Plus you'll get great recipes every week!

Email Address *

I agree to be sent email

SAVE THIS RECIPE

Notes

Nutrition facts are only estimates.

Storage

Store in an airtight container in the refrigerator for up to 3 days. The pasta will absorb the dressing as it sits, and the salad will look dry when you take it out of the fridge. Add a small drizzle of olive oil and a squeeze of fresh lemon juice, and toss to bring the dressing back to life. Taste and adjust seasoning before serving, as cold temperatures mute flavors slightly. Not recommended for freezing, as the pasta texture and the Greek yogurt in the dressing both suffer once frozen and thawed.

Nutrition

Calories: 571kcal | Carbohydrates: 49g | Protein: 35g | Fat: 36g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 112mg | Sodium: 431mg | Potassium: 565mg | Fiber: 3g | Sugar: 4g | Vitamin A: 437IU | Vitamin C: 8mg | Calcium: 72mg | Iron: 3mg

Tried this recipe?Mention @lolajay_yum