Dill Pasta Salad with Tahini Dressing

Cook the fusilli pasta (3 cup) per packaging instructions until al dente, about 8 minutes. Then drain and set aside. Start 8m timer

Meanwhile, chop the bell pepper (2 red), cucumber (0.5), fresh dill (0.75 cup), kalamata olives (0.5 cup), and mince the red onion (0.25 medium).

Add the tahini (0.5 cup), water (0.333 cup), lemon (1.25) (juiced), clove (2 garlic) (crushed), olive oil (1 tbsp), red wine vinegar (1 tbsp), ground cumin (1 tsp), sweet paprika powder (1 tsp), and salt (0.25 tsp) to a bowl and whisk. If the dressing is too thick, add a splash of [water]. Taste test, and add more [lemon juice], [garlic], or [salt] if desired.

In a large bowl, combine all the salad ingredients: cooked [fusilli pasta], chopped [red bell pepper], [cucumber], [fresh dill], [kalamata olives], minced [red onion], and cooked chickpeas (1.5 cup). Pour over the dressing and toss to coat. Garnish as desired with [fresh dill] and [lemon slice]. Enjoy!