Strawberry Summer Pasta Salad with Mint Tahini Dressing

Enjoy this delicious salad as an appetizer or a large serving as a main, it will not disappoint! With refreshing summer flavours of strawberries and mint, this salad is not only filling but will also help you beat the heat. Add some hazelnuts for a little crunch and you're good to go! This recipe is also a great meal-prep option.

Strawberry Summer Pasta Salad with Mint Tahini Dressing

Gluten-free | Vegan - Your go-to summer salad has arrived!


My Kale Kitchen

10 Minutes
20 Minutes
30 Minutes
Serves 2-4


Pasta Salad: 

  • 225 g uncooked gluten-free vegan pasta
  • Pinch of salt
  • Drizzle of olive oil
  • 20 fresh strawberries (or as per preference), halved and stems off.
  • 1 handful of salad greens
  • 1/2 cup cucumber, chopped
  • 1/4 – 1/3 cup crushed hazelnuts

Mint Tahini Dressing: 

  • 2 tbs pasta water
  • 1/4 cup fresh mint leaves
  • 1 garlic clove
  • 1 heaped tbs tahini
  • 1/3 cup plant milk
  • 1/4 tsp paprika
  • 1/2 tsp salt


  1. Follow package instructions and cook pasta in salted water. Once ready, save 2 tbs pasta water for the dressing and drain the rest. Drizzle some olive oil onto the pasta and set aside for 5-10 minutes.
  2. Blend all dressing ingredients together until well combined. Set aside.
  3. In a large bowl, combine cooked pasta and all other salad ingredients. Mix in mint tahini dressing and serve immediately.
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