Lightly drizzle a pan with olive oil and fry the turkey for 5-6 minutes each side, or until cooked through to an internal temperature of 165F. Set aside to cool.
Cook the pasta according to packet instructions. Set aside, and drizzle with a little olive oil to help prevent it from sticking together.
Shred the turkey with two forks or use a mixer to do so.
Make the tahini dressing by combining the tahini and water and stirring until it forms a creamy dressing. Then add the other dressing ingredients and stir again. Adjust with more water to thin, or more tahini to thicken, to taste preference.
Combine the turkey, pasta, vegetables and herbs in your bowl and stir through the tahini dressing. Season with salt, and black pepper, if using.