Middle Eastern-Inspired Pasta Salad With Tahini Dressing (Vegan)

• 8 ounces penne pasta I used whole wheat
• 2 cups green cabbage or shredded purple
• 1/2 cup chickpeas
• 1/2 cup grape tomatoes halved
• 1/2 cup sliced cucumber
• 1/2 cup turnips pickled
• 5 hot chili peppers pickled, sliced into rings, Mezzetta is my favorite
• 2 tablespoons tahini
• 2 tablespoons red wine vinegar
• 1 tablespoon olive oil
• 1/2 lemon
• 2 teaspoons dried dill
• 1 tablespoon fresh dill
• 1 tablespoon fresh dill
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• salt
• pepper

1. Bring a large pot of salted water to a boil and cook the pasta for 10-12 minutes. Drain and run under cold water to cool.
2. In a large bowl, combine all of the ingredients for the salad.
3. In a small jar or tupperware container, combine the ingredients for the dressing minus the salt and pepper. Close the lid tightly and shake until combined. If you want it less thick, add more vinegar to thin it out. Add salt and pepper to taste.
4. Pour the dressing over the salad and toss thoroughly. Eat at room temperature, or chill in the refrigerator for 2 hours.

penne pasta, green cabbage, chickpeas, grape tomatoes, cucumber, hot chili peppers, tahini, red wine vinegar, olive oil, lemon, dill, fresh dill, fresh dill, cumin, garlic, salt, pepper

Taken from www.yummly.com/recipe/Middle-Eastern-Inspired-Pasta-Salad-with-Tahini-Dressing-_Vegan_-1665574 (may not work)