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Yields 4 large servings at 431 calories.


For the Salad:

Yields 4 large servings

  • -1 Box Banza Chickpea Rotini Pasta (or any pasta you like!)

  • -2 Zucchini

  • -1 Cup Cherry Tomatoes

  • -1/2 cup Feta Cheese

  • -Parsely

For the Tahini Ranch Dressing: (Everything is up to your own tastes so make the recipe according to what you like!)

Recipe credit to Sarah’s Day on YouTube find her video here!

  • -1 cup Tahini (I used Trader Joe’s brand)

  • -Juice from 1/2 a lemon (Or 2 to 3 Tbsp)

  • -2 Tbsp Coarse Mustard (really any mustard should work according to Sarah!)

  • -Almond Milk

  • -Salt & Pepper

*Dressing yields 8 servings, I used 1/2 for the pasta salad leaving 4 servings leftover. If you don’t want leftover dressing, cut this recipe in half.*


  1. Start by adding a pot of water on the stove to boil your pasta, then preheat your oven to 425 degrees.

  2. Chop your zucchini, cherry tomatoes and any other veggie you want to roast for the salad.

  3. Toss your veggies in olive oil, salt, pepper & roast on a sheet pan for 10 to 12 minutes.

  4. Once your water is boiling, add in your pasta and cook according to package instructions, drain then set aside to cool.

  5. While the veggies are roasting make your tahini ranch!

For the Tahini Ranch its easiest to mix it up in a mason jar and store it in the same jar but a bowl will do the trick, too!

  1. Add in your tahini, lemon juice, mustard, salt & pepper and mix together.

  2. Slowly add in your almond milk a couple tablespoons at a time until you reach your desired consistency! I like mine on the thinner side so it easily coats the pasta.

  3. Chill dressing until veggies have roasted and cooled and the pasta is cooled completely.


  1. Add your veggies and chopped parsley into your pasta then slowly add in your Tahini ranch, mix until combined! I used about 1/2 of the total ranch mixture and saved the rest for salads during the week.

  2. Chill in the fridge for 30 minutes then serve! This is also amazing for meal prep!

Yields 4 servings at 431 calories per serving.

Notes: I divide mine into 4 equal servings versus measuring it out and determining the weight of each serving, how you measure is up to you, its your kitchen!

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