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Baked Lemon Mediterranean Pasta Salad

Prep Time 5 minutes
Cook Time 15 minutes


  • 1 lb pasta, lentil or chickpea
  • 1 lemon, sliced
  • 2 cups chickpeas
  • 1 onion, red; thinly sliced
  • 1 cup tomatoes, cherry; halved
  • 1/2 cup parsley, chopped
  • 1/2 cup tahini
  • 1 tbsp lemon juice
  • 2 tbsp olive oil
  • salt and pepper


  • Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions.
  • While the pasta boils, pre-heat the oven to 425. Line a baking sheet with parchment paper and spread the lemon slices evenly on the paper. Bake for 15 minutes until edges are starting to brown.
  • Place the cooked pasta in a large bowl with the baked lemons, red onion, cherry tomatoes and parsley.
  • In a measuring cup, combine the tahini, lemon juice, and olive oil. Season to taste then pour over pasta mixture. Toss until all ingredients are coated.