Tahini-Parmesan Pasta Salad

Name: Tahini-Parmesan Pasta Salad
Total time: 45 min
Yield: 4 servings
Ingredients: Kosher salt and black pepper; 1 pound ridged or curly pasta, such as fusilli or gemelli; 2 tablespoons extra-virgin olive oil, plus more for serving; 2 pints cherry or grape tomatoes (about 1 1/4 pounds); 1/3 cup tahini; 3/4 cup finely grated Parmesan, plus 1/4 cup chopped or shaved; 1/2 cup packed mint leaves, torn if large; 3 scallions, thinly sliced; 2 tablespoons toasted sesame seeds

By Ali Slagle

Updated May 21, 2021

Tahini-Parmesan Pasta Salad — Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne

Total Time: 45 minutes
Rating: 4(2,289)
Comments: Read comments

Many traditional pasta salad recipes call for a heavy mayonnaise-based dressing, but this one combines tahini and Parmesan for a lighter, umami-packed dressing that can be used on noodles, salad greens, asparagus, grilled chicken or grains. Tahini and Parmesan may be a surprising duo, but they naturally work well together because tahini, which is made from sesame seeds, amplifies the cheese’s rich, nutty flavor. To add even more complexity, cherry tomatoes are blistered in a skillet to concentrate their sweetness and acidity. As with any good pasta salad, this one benefits from adding fresh scallions and mint right before serving, plus toasted sesame seeds and shards of Parmesan.

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Ingredients

Yield:4 servings

Kosher salt and black pepper
1pound ridged or curly pasta, such as fusilli or gemelli
2tablespoons extra-virgin olive oil, plus more for serving
2pints cherry or grape tomatoes (about 1¼ pounds)
⅓cup tahini
¾cup finely grated Parmesan, plus ¼ cup chopped or shaved
½cup packed mint leaves, torn if large
3scallions, thinly sliced
2tablespoons toasted sesame seeds

Ingredient Substitution Guide

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Preparation

Step 1
Bring a large pot of salted water to a boil. When the water’s boiling, add the pasta and cook according to package directions. Reserve 1 cup of pasta water, then drain.
Step 2
Meanwhile, in a large skillet, heat the olive oil over medium-high. Add the tomatoes, season with salt, and cook, shaking occasionally, until charred and wrinkly, 4 to 6 minutes. Transfer to a large bowl to cool.
Step 3
In a liquid measuring cup, stir together the tahini and grated Parmesan; season with salt and pepper. (Mixture will be thick.) When the pasta is drained, add ½ cup pasta water to the dressing and stir until smooth. Add the pasta to the bowl with the tomatoes, then stir in enough dressing to coat. (You won’t use all of it just yet.) Let cool for 15 minutes or up to 3 hours at room temperature.
Step 4
When ready to eat, stir the rest of the dressing into the pasta. Stir in water (reserved pasta water or tap) as needed until the pasta is glossy and creamy. Stir in the mint, scallions, sesame seeds and chopped Parmesan, reserving a little for garnish if desired. Season to taste with salt, pepper and a drizzle of olive oil.

Ratings

4 out of 5

2,289 user ratings

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Comments

Sabra4 years ago

It appears that this recipe may benefit from the addition of some acidity. Some lemon juice will brighten up the tahini.

Lili4 years ago

Added lemon juice and zest from one lemon to brighten it up. Used almost a whole cup of reserved pasta water, which smoothed it out and kept it from becoming too sticky. Came out great! The tomatoes were tasty but next time I might use sun-dried tomato halves from a jar, and have one less pan to clean.

M4 years ago

Might you be able to provide an approximate weight for the parmesan? I find measuring grated cheese so variable.

Emma5 months ago

I second everyone who says it needed lemon juice. That helped significantly. Used sundried tomatoes which also worked well and I think for a full dinner meal it would be great with a chicken breast or tofu.

Erin.7 months ago

Made this for a work lunch & was surprised to realize that it's much better warm than cold. Otherwise, the nutty tahini and parmesan meld seamlessly, it's a good combo

BLT910 months ago

I adore this! It’s so good and so easy. If you want to simplify it even more, skip the mint and use everything seasoning instead of toasting sesame seeds. It’s also nice with lemon juice added as someone else suggested.

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