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

• 8 ounces, weight Penne Pasta
• 2 cups Shredded Purple Or Green Cabbage
• 1/2 cups Chickpeas
• 1/2 cups Grape Tomatoes, Halved
• 1/2 cups Sliced Cucumber
• 1/2 cups Pickled Turnips
• 5 Pickled Hot Chili Peppers, Sliced Into Rings
• 2 Tablespoons Tahini
• 2 Tablespoons Red Wine Vinegar
• 1 Tablespoon Olive Oil
• 1/2 Lemon, Juiced
• 1 Tablespoon Chopped Fresh Dill (or 2 Teaspoons Dried Dill)
• 1 teaspoon Cumin
• 1 teaspoon Garlic Powder
• Salt And Pepper, to taste

1. Bring a large pot of salted water to a boil and cook the pasta for 1012 minutes.
2. Drain and run under cold water to cool.
3. In a large bowl, combine all of the ingredients for the salad.
4. In a small jar or tupperware container, combine ingredients for the dressing minus the salt and pepper.
5. Close the lid tightly and shake until combined.
6. If you want it less thick, add more vinegar to thin it out.
7. Add salt and pepper to taste.
8. Pour the dressing over the salad and toss thoroughly.
9. Eat at room temperature, or chill in the refrigerator for 2 hours.

pasta, purple, chickpeas, grape tomatoes, cucumber, peppers, tahini, red wine vinegar, olive oil, lemon, fresh dill, cumin, garlic, salt

Taken from tastykitchen.com/recipes/special-dietary-needs/middle-eastern-inspired-pasta-salad-with-tahini-dressing-vegan/ (may not work)