| Level: | Easy |
| Total: | 10 min |
| Active: | 10 min |
| Yield: | about 1 1/2 cups |
Ingredients
- 1/2 cup tahini
- 1/2 cup olive oil
- 1/2 cup kalamata olives, minced
- 1/4 cup red wine vinegar
- 2 tablespoons minced fresh parsley
- 1 tablespoon Dijon mustard
- 1 tablespoon minced shallot
- 1 tablespoon fresh thyme leaves
- 1 orange, zested
- Kosher salt and freshly ground black pepper
Instructions
- Combine the tahini, olive oil, olives, vinegar, parsley, mustard, shallot, thyme and orange zest in a mixing bowl and whisk until evenly incorporated. Season with salt and pepper.
Nutrition Facts
| Serving Size | 1 of 3 servings |
| Calories | 615 |
| Total Fat | 60 g |
| Saturated Fat | 8 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 6 g |
| Sugar | 5 g |
| Protein | 8 g |
| Cholesterol | 0 mg |
| Sodium | 405 mg |
Reviews
This was delicious! I love tahini and olives, so combining both of those in a dressing is a game-changer. I use this dressing for regular salads, not just pasta salad.
Mixed all ingredients together, tasted,..thought, pretty good. Then realized that I had omitted the red wine vinegar,…added it, and it became gooky, and had a disgusting texture. I remade the dressing, left out the red wine vinegar, added fresh garlic, 1 tbs of agave nectar, and it is now,….Fabulous!
What was in the pasta salad? Not a fan of dressing but others said it was bland.
This is delicious – I’ve made t several times and it’s fantastic.
I’ve gotten many wonderful recipes from The Kitchen … this was not one of them. The “vinaigrette” is thick and gloppy. Tastes very strange. Sorry – this one went straight into the trash as inedible.
I made this to take to a BBQ. The flavors are quite blah and the orange zest gives it a strange flavor. Needs to be eaten at room temperature otherwise looked unappealing. Will not make this again.