Tahini-Parmesan Pasta Salad

Ingredients

  • Kosher salt and black pepper

  • 1

    pound ridged or curly pasta, such as fusilli or gemelli

  • 2

    tablespoons extra-virgin olive oil, plus more for serving

  • 2

    pints cherry or grape tomatoes (about 1 1/4 pounds)

  • cup tahini

  • ¾

    cup finely grated Parmesan, plus 1/4 cup chopped or shaved

  • ½

    cup packed mint leaves, torn if large

  • 3

    scallions, thinly sliced

  • 2

    tablespoons toasted sesame seeds

Preparation

  1. Bring a large pot of salted water to a boil. When the water’s boiling, add the pasta and cook according to package directions. Reserve 1 cup of pasta water, then drain.
  2. Meanwhile, in a large skillet, heat the olive oil over medium-high. Add the tomatoes, season with salt, and cook, shaking occasionally, until charred and wrinkly, 4 to 6 minutes. Transfer to a large bowl to cool.
  3. In a measuring cup, stir together the tahini and grated Parmesan; season with salt and pepper. (Mixture will be thick.) When the pasta is drained, add 1/2 cup pasta water to the dressing and stir until smooth. Add the pasta to the bowl with the tomatoes, then stir in enough dressing to coat. (You won’t use all of it just yet.) Let cool for 15 minutes or up to 3 hours at room temperature.
  4. When ready to eat, stir the rest of the dressing into the pasta. Stir in pasta water as needed until the pasta is glossy and creamy. Stir in the mint, scallions, sesame seeds and chopped Parmesan, reserving a little for garnish if desired. Season to taste with salt, pepper and a drizzle of olive oil.