Broccoli Tahini Pasta Salad
 
Prep time
Cook time
Total time
 
This healthy broccoli pasta salad is made with a tangy, vegan no-mayo tahini dressing - perfect for summer picnics!
Author:
Recipe type: Salad
Serves: 4 to 6
Ingredients
Lemon Tahini dressing: (can be made ahead)
Instructions
  1. In a small bowl, whisk together the olive oil, tahini, lemon juice, vinegar, garlic, mustard, maple syrup, salt and water. Set aside.
  2. Prepare a large pot of salted boiling water and a large bowl of ice water. Drop the broccoli and green beans into the boiling water and blanch for 1-2 minutes, until tender but still bright green. Remove and immediately immerse in the ice water to stop the cooking processing. Keep in the ice water long enough to cool completely, about 15 seconds. Then, drain and and place on a kitchen towel to dry.
  3. In a large pot of salted boiling water, prepare the pasta according to the instructions on the package, cooking until al dente. Drain and rinse with cold water.
  4. In a large bowl, combine the broccoli, green beans, zucchini, tomatoes, basil and the pasta. Drizzle with the dressing and toss. Season to taste with salt, pepper, and squeezes of lemon, if desired. Sprinkle with the pine nuts and chill for 15 minutes. Can be stored in the refrigerator for up to 2 days.
Notes
I used Delallo's Gluten-Free Fusilli which is awesome.
Recipe by Love and Lemons at https://dailycove.info/broccoli-pasta-salad/%3C/div%3E%3Cdiv class=endeasyrecipe title=style002 style="display: none">3.4.3177