Eid Golden Turmeric Pasta Salad with Roasted Vegetables

Name: Eid Golden Turmeric Pasta Salad with Roasted Vegetables
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 1 lb (454 g) penne pasta; 4 medium carrots, peeled and cut into ¾-inch (2 cm) pieces; 1 small head (600 g) cauliflower, cut into 1-inch (2.5 cm) florets; 3 tbsp (45 ml) extra-virgin olive oil; 1 tsp (5 g) ground turmeric; 1 tsp (5 g) ground cumin; ¾ tsp (4 g) kosher salt; ½ tsp (1 g) freshly ground black pepper; ½ cup (120 ml) tahini (sesame paste); ¾ cup (180 ml) plain Greek yogurt; 4 tbsp (60 ml) fresh lemon juice; 2 garlic cloves, minced; ½ tsp (2 g) ground cumin; ½ tsp (3 g) kosher salt; ¼ cup (60 ml) warm water; ¾ cup (150 g) pomegranate seeds (arils) (optional); ½ cup (20 g) fresh flat-leaf parsley, roughly chopped (optional); ¼ cup (10 g) fresh mint, roughly chopped (optional)

From the MyKitchenBank Kitchen

A vibrant, warm-spiced pasta salad that brings Middle Eastern flavors to the table for Eid celebrations. Tender penne is tossed with roasted carrots and cauliflower seasoned with turmeric and cumin, then dressed in a creamy tahini-yogurt sauce brightened with lemon and garlic. Serve warm or at room temperature, topped with pomegranate seeds and fresh herbs for festive flair.

Prep: 20 min
Cook: 35 min
Wait: 10 min
Total: 1 hr 5 min
Makes: 6 servings (about 8 cups total)

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Ingredients

6 servings

1 lb (454 g) penne pasta
For the roasted vegetables
4 medium carrots, peeled and cut into ¾-inch (2 cm) pieces
1 small head (600 g) cauliflower, cut into 1-inch (2.5 cm) florets
3 tbsp (45 ml) extra-virgin olive oil
1 tsp (5 g) ground turmeric
1 tsp (5 g) ground cumin
¾ tsp (4 g) kosher salt
½ tsp (1 g) freshly ground black pepper
For the tahini-yogurt dressing
½ cup (120 ml) tahini (sesame paste)
¾ cup (180 ml) plain Greek yogurt
4 tbsp (60 ml) fresh lemon juice
2 garlic cloves, minced
½ tsp (2 g) ground cumin
½ tsp (3 g) kosher salt
¼ cup (60 ml) warm water
For serving
¾ cup (150 g) pomegranate seeds (arils) (optional)
½ cup (20 g) fresh flat-leaf parsley, roughly chopped (optional)
¼ cup (10 g) fresh mint, roughly chopped (optional)

Equipment (6)

Two large baking sheets (18×13-inch / 45×33 cm)
Large pot for pasta
Large mixing bowl
Small bowl for dressing
Whisk
Cutting board and knife

Steps

Before you start

Preheat your oven to 425°F (220°C)
Line two large baking sheets with parchment paper
Bring a large pot of salted water to a boil for the pasta

1
Prepare the vegetables
- On a cutting board, peel the carrots and cut them into ¾-inch (2 cm) pieces.
- Trim the cauliflower and cut it into 1-inch (2.5 cm) florets, discarding the tough core and outer leaves.
- Place all vegetables on your lined baking sheets, dividing evenly.
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Tip: Cut vegetables to a uniform size so they roast at the same rate and don't burn.
2
Season and roast vegetablesOven 425°F / 220°C
- Drizzle the vegetables with 3 tablespoons olive oil.
- In a small bowl, whisk together 1 teaspoon turmeric, 1 teaspoon cumin, ¾ teaspoon salt, and ½ teaspoon pepper.
- Sprinkle this mixture over the vegetables and toss well to coat evenly.
- Spread in a single layer on both baking sheets.
- Roast at 425°F (220°C) for 25–28 minutes, stirring halfway through, until the vegetables are tender and lightly caramelized at the edges.
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Ready when: Vegetables are fork-tender and edges are lightly golden brown
Tip: Stir halfway through to ensure even roasting; don't overcrowd the pan or they'll steam instead of roast.
3
Cook the pasta
- While the vegetables roast, bring a large pot of salted water to a boil.
- Add 1 pound (454 g) penne pasta and cook according to package directions until al dente, about 10–12 minutes.
- Drain well in a colander and set aside.
- Do not rinse.
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Ready when: Pasta is tender but still has a slight bite when chewed
Tip: Save 1 cup of pasta water before draining—it helps loosen the dressing if needed later.
4
Make the tahini-yogurt dressing
- In a small bowl, whisk together ½ cup tahini and ¾ cup Greek yogurt until smooth.
- Add 4 tablespoons fresh lemon juice, 2 minced garlic cloves, ½ teaspoon ground cumin, and ½ teaspoon salt.
- Whisk until well combined.
- Slowly add ¼ cup warm water, whisking constantly, until the dressing reaches a pourable consistency (slightly thicker than heavy cream).
- Taste and adjust lemon juice or salt as needed.
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Ready when: Dressing is smooth, pourable, and free of lumps
Tip: Whisk the tahini and yogurt first before adding other ingredients to avoid lumps. If the dressing is too thick, add warm water a tablespoon at a time.
5
Combine and dress the salad
- Transfer the cooked pasta to a large mixing bowl.
- Remove the roasted vegetables from the oven and add them to the pasta while still warm (this helps the flavors meld).
- Pour the tahini-yogurt dressing over the pasta and vegetables, and toss gently but thoroughly until everything is evenly coated.
- If the salad seems too thick, loosen it with a tablespoon or two of reserved pasta water.
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Ready when: All ingredients are evenly coated with dressing and mixed throughout
Tip: Toss the warm vegetables with the pasta first before adding dressing—the warmth helps the pasta absorb flavors.
6
Rest and serve
- Let the salad sit for 10 minutes at room temperature to allow the flavors to meld and the pasta to fully absorb the dressing.
- Transfer to a serving platter or large bowl.
- If desired, top with pomegranate seeds, chopped fresh parsley, and fresh mint for a festive presentation.
- Serve warm or at room temperature.
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Ready when: Flavors are fully melded; salad is at serving temperature
Tip: The pomegranate seeds add a burst of tartness and festive color—add them just before serving so they don't bleed into the dressing.

Good to know

Tips

Toast whole cumin and turmeric seeds in a dry pan for 1 minute before grinding for deeper, fresher spice flavor—this is especially lovely for a special Eid meal.
The dressing is best made just before serving for the smoothest texture, but it can be prepared up to 2 days ahead and whisked again with a splash of water if it thickens.
This salad bridges warm and cool serving: enjoy it straight from assembly while the vegetables are still warm, or chill it and serve cold with fresh herbs and pomegranate on top.
If your tahini is very stiff or separated, whisk it with a tablespoon of warm water first to loosen it before mixing with yogurt.

Make ahead

"Yes: Prepare the dressing up to 2 days ahead and refrigerate in an airtight container. Roast the vegetables up to 6 hours ahead and store in an airtight container at room temperature. Cook the pasta up to 4 hours ahead and store in an airtight container, lightly coated with a bit of olive oil to prevent sticking. Assemble the salad no more than 30 minutes before serving to keep the pasta from absorbing too much liquid."

Storage & reheating

"Room temperature: Keep for up to 2 hours before serving. Refrigerator: Store in an airtight container for up to 3 days; the dressing will thicken as it cools. To serve chilled, let sit at room temperature for 10 minutes and loosen with a splash of water or lemon juice if needed. Freezer: Not recommended, as the pasta texture and dressing consistency will not hold. Best enjoyed fresh."

Substitutions

tahini (sesame paste) → sunflower seed butter or almond butter. Use an equal amount; the flavor will shift slightly, but the creamy texture is maintained. Sunflower seed butter works especially well if anyone has a sesame allergy.
plain Greek yogurt → sour cream or labneh. Use ¾ cup total. Labneh (strained yogurt) will make a richer, thicker dressing. Sour cream is tangier—reduce the lemon juice slightly.
cauliflower → broccoli florets or zucchini cut into chunks. Broccoli roasts similarly. Zucchini will be faster and softer; reduce roasting time by 5 minutes. Both work well with the turmeric and cumin seasoning.
pomegranate seeds (arils) → toasted pine nuts or dried cranberries. Pine nuts add richness; toast lightly in a dry pan first. Cranberries add tartness similar to pomegranate but less festive. Both should be added just before serving.