Tahini Recipes For Salad: Chicken and Arugula Pasta Salad With Tahini

Tossing hot pasta with a few ounces of creamy Brie makes for a light, luscious, and flavorful sauce to coat this abundant chicken and arugula pasta salad with tahini dish.

Have This!

• 6 ounces uncooked whole-wheat fusilli pasta
• 1 medium shallot, thinly sliced
• 3 teaspoon tahini
• 1 garlic clove, thinly sliced
• 3 ounces Brie cheese, rind removed and finely chopped
• 8 ounces shredded skinless, boneless rotisserie chicken breast (2 cups)
• 2 teaspoons cider vinegar
• 3/8 teaspoon freshly ground black pepper, divided
• 3/8 teaspoon kosher salt
• 2 teaspoons extra-virgin olive oil
• 5 ounces fresh baby arugula
• 1 large heirloom tomato, chopped

Do This!

• Cook pasta according to package directions, omitting salt and fat. Drain pasta, reserving 1/4 cup cooking liquid.
• Place shallot and garlic in a small bowl. Pour 1/4 cup reserved pasta cooking liquid over shallot mixture; steep 5 minutes.
• Place pasta and cheese in a large bowl; toss to combine. Stir in chicken, tahini, vinegar, shallot mixture, 1/4 teaspoon pepper, and salt.
• Combine oil and arugula. Add arugula mixture to pasta mixture; toss to combine. Sprinkle with remaining 1/8 teaspoon pepper and tomato.
• Combine remaining 2 tablespoons oil, remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, vinegar, sugar, and cheese.
• Divide vegetables and tomatoes among 4 plates. Cut steak into thin slices; top with vegetables and vinaigrette.