Photo: Anna Pelzer
Sesame Yogurt Pasta Salad
27 ingredients
10 min + 10 min
openrecipes
An off-beat pasta salad made with stuffed pasta, seasonal vegetables, and a spice-forward, golden sesame yogurt sauce.
Estimated Nutrition (whole recipe, rough)
1227
Calories
57g
Protein
67g
Fat
107g
Carbs
Counts 21 of 27 ingredients — the other 6 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 21 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Salmon | 100g cooked | 208 |
| Sesame | 1 tbsp (14g) | 120 |
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Tahini | 1 tbsp (15g) | 89 |
| Cherry | 1 cup (138g) | 87 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
| Coriander | not in our table | 0 |
| Water | not in our table | 0 |
| Salad | not in our table | 0 |
| Ravioli | not in our table | 0 |
| Flower | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Sauce:
- 2 tablespoons extra virgin olive oil
- 1 medium garlic clove, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon turmeric
- 1/2 cup / 120 ml warm water
- 1/2 cup / 120 ml tahini (sesame paste)
- 1/2 cup / 120 ml plain or Greek yogurt
- 3 tablespoons fresh lemon juice
- fine grain sea salt
- Salad:
- a big handful of broccoli florets
- a big handful of cauliflower florets
- a big handful of green beans, cut into 1 1/2-inch segments
- 1/2 pound / 8 oz / 225 g stuffed pasta (ravioli, etc)
- a big handful/scoop of cherry tomatoes, raw or roasted
- a small handful torn basil and/or cilantro
- Get a big pot of water started - you are going to want to bring it to a boil.
- While the water is heating, make the sauce. Heat the oil in a small saucepan over medium heat. Add the garlic, cumin, coriander, cayenne, and turmeric. Stir well, and saute for just 15-30 seconds, or until the spices are toasted and fragrant. Transfer this mixture to a medium mixing bowl and stir in
- Salt the pot of water generously, and boil the broccoli, cauliflower, and green beans. Boil just 30 seconds, and quickly fish out with a slotted spoon. Run the vegetables under cold water to stop cooking. Drain well and set aside in a large mixing bowl.
- Return the water to a boil and add the pasta. Cook until al dente, then drain and run under cold water. Really try to shake off any extra water, then add to the vegetables. Add the tomatoes, and toss gently. You can toss with half of the sauce at this point, or serve the salad with dollops of the sa
- Adapted from the Pasta Salad with Tangy Sesame-Yogurt Sauce in Peter Berley's The Modern Vegetarian Kitchen.
- Prep time: 10 min -
- Cook time: 10 min
- Print Recipe
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By 101cookbooks ·
Recipe sourced from
openrecipes