Description
A vibrant, no-cook pasta salad reimagining the classic BLT. Features crisp romaine, ripe tomatoes, toasted sesame seeds, and a zesty herb-vinaigrette dressing. Halal and vegetarian-approved with a balance of crunch, tang, and creamy avocado or yogurt.
Ingredients
8 oz pasta (shell, fusilli, or orzo), cooked al dente
4 cups chopped romaine lettuce
2 cups diced tomatoes
1/3 cup toasted white sesame seeds
1 cup herb vinaigrette (olive oil, apple cider vinegar, dill, parsley, salt, pepper)
1 medium avocado, diced (optional; substitute 1/2 cup Greek yogurt)
1 tsp lemon zest
Instructions
Cook pasta al dente (1–2 minutes less than package time for firmness) and chill in an ice bath until thoroughly cooled
Chop romaine lettuce into 1-inch pieces and add to a large bowl
Dice tomatoes into medium pieces; remove excess juice if desired
Toast 1/3 cup sesame seeds in a dry skillet at 350°F (175°C) for 3–4 minutes, watching closely to avoid burning
Whisk olive oil, apple cider vinegar, dill, parsley, salt, and pepper to make herb vinaigrette
Add chilled pasta, tomatoes, and sesame seeds to romaine mixture. Toss gently to combine
Drizzle with herb vinaigrette, then fold in avocado or Greek yogurt if using
Sprinkle with lemon zest. Toss again to blend flavors
Cover and refrigerate salad for at least 10 minutes before serving
Notes
Use gluten-free pasta if needed
Cherry tomatoes add bursts of sweetness
Substitute spinach or arugula for romaine
Omit sesame seeds for a seed-free option
Greek yogurt yields vegan option
Store in an airtight container for up to 24 hours
Lemon-lime zest can replace lemon for variation
- Prep Time: 15
- Cook Time: 5
- Category: Lunch
- Method: No-cook
- Cuisine: American-vegan
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 3g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg