Creamy Tahini Tuna Pasta Salad with Herbs

Nothing screams classic summer fare more than pasta salad, am I right? Tasty, easy to make (and even better if made the day before) it’s a crowd pleaser. Growing up ours had elbow macaroni, mayo, celery, and not much else. While I’m one for minimalism I’m also one for big flavor. This version bumps up the flavor factor with a lemony and nutty tahini mayonnaise dressing, the tangy toasted touch of za’atar and lots of fresh parsley and dill for that bright herbaceous kick.

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Serves 4

INGREDIENTS

8 oz orecchiette or other dry short pasta
7 oz canned white tuna, packed in water, drained
1 cup frozen defrosted or fresh peas
3 mini cucumbers, thinly sliced
½ cup mayonnaise
⅓ cup tahini
1½ tbsp lemon juice (about half a lemon)
1 tsp lemon zest
¼ tsp dry mustard powder
½ tsp kosher salt
¼ tsp ground black pepper
1 tbsp za’atar
¼ cup flat leaf parsley, roughly chopped
¼ cup fresh dill, roughly chopped

METHOD

Make pasta according to package instructions until al dente. If using fresh peas, add them to the boiling pasta 2 minutes before pasta is ready and then drain together.

While pasta is cooking, make the dressing. In a large bowl combine mayonnaise, tahini, lemon zest and juice, salt, pepper, and mustard powder until smooth. Add cooked pasta to bowl along with tuna, peas, cucumbers, parsley, dill and za’atar. Mix until combined. Pasta salad is best if made the day before, but can be made up to two days in advance and stored in a tightly sealed container in the fridge.