Start by boiling your pasta in generously salted water until al dente (1 minute before the cooking time stated on the pacakge). Dress with a little oil so it doesn't stick and set aside.

While the pasta cooks, slice zucchini lengthwise and grill until tender with char marks. If you don't have a grill, a hot skillet with a touch of olive oil will do just fine. Slice into bite-size pieces once cooled.

In a mixing bowl, combine tahini, lemon juice, a drizzle of olive oil, and a splash of water. Whisk until smooth and creamy. Add water as needed to thin the dressing-it should be pourable but not too runny. Season with salt and freshly cracked black pepper.

In a large bowl, toss the cooked pasta with the chickpeas, grilled zucchini, halved tomatoes, and chopped artichoke hearts. Pour the dressing over and mix until everything is evenly coated.

Taste the salad and adjust the seasoning if needed. You can add more lemon for brightness or a pinch of salt for balance.

While this pasta salad tahini dressing combination tastes amazing fresh, letting it chill in the fridge for 30 minutes to an hour helps meld the flavors beautifully.