Broccoli Tahini Pasta Salad

Broccoli Tahini Pasta Salad

This is not your regular pasta salad. In fact, Jack (who is not the biggest fan of pasta salads) said “holy crap, this pasta salad is SO good!” It’s of course heavy on the veggies – it’s packed with broccoli, zucchini, tomatoes, sun dried tomatoes, and other good things. Unlike a lot of pasta salads, it’s light on the mayonnaise – in that it has none. With Memorial Day coming up, I figure you may need a packable pot luck salad that won’t spoil if it sits out for awhile. This one, made with creamy tahini, is just right for that.

Broccoli Tahini Pasta Salad

The key to healthy pasta salad is to go with a high ratio of veggies to pasta. Blanched broccoli, crunchy green beans, and thinly sliced (or spiralized) zucchini add tons of texture and flavor here. The dressing is made with lemon, tahini, olive oil and a bit of dijon mustard. It’s creamy, tangy, and well, lemon-y – just the way I like things to be.

Broccoli Tahini Pasta Salad Broccoli Tahini Pasta Salad

I used gluten free fusilli so this salad is entirely vegan and gluten free. I find that everyone has some sort of dietary restriction these days (raising my hand just a little) so it’s just easier to bring something delicious everyone can enjoy.

Or you just can do what I did – make a big batch of this and eat it for lunch a few days in a row.

Broccoli Tahini Pasta Salad Broccoli Tahini Pasta Salad Broccoli Tahini Pasta Salad

4.9 from 14 reviews
Broccoli Tahini Pasta Salad
Serves: 4-6 as a side
  • 3 cups small broccoli florets
  • 1 cup cut green beans
  • 2 cups uncooked gluten free fusilli pasta
  • 1 small zucchini, thinly sliced and cut into half moons (or spiralized)
  • 1 cup sliced cherry tomatoes
  • 4 sun-dried tomatoes, chopped
  • 8 fresh basil leaves, thinly sliced
  • ¼ cup pine nuts
  • sea salt and freshly ground black pepper
Lemon Tahini dressing: (can be made ahead)
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons tahini
  • 3 tablespoons fresh lemon juice
  • 2 tablespoon white wine vinegar
  • 1 garlic clove, minced
  • ½ teaspoon Dijon mustard
  • ½ teaspoon maple syrup
  • ¼ teaspoon sea salt
  • 3 tablespoons water
  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. 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. Sprinkle with the pine nuts and chill for 15 minutes. Can be stored in the refrigerator for up to 2 days.
I used Delallo's Gluten-Free Fusilli which is awesome.


If you make this, let us see! Tag your photo with #loveandlemons on Instagram.


  1. Linda K on said:

    In my opinion, sun-dried tomatoes are the work of the devil. Is there a replacement ingredient that you would suggest? Or will the salad still be delicious if I simply omit them without a replacement? Thank!

    • Jane Triplett on said:

      I thought I was the only one who felt that way about sundries tomatoes. Glad I’m not along!!!

      • Jessica Baker from on said:

        You are not alone! I’m one of the least picky eaters (growing up in a Russian household will do that to a girl), but this is one of three foods I won’t touch… preach, girls.

        Can’t wait to try this recipe (sans evil sundried tomatoes) as a nice cold summer dinner!

  2. Amy from on said:

    Wow – all kinds of deliciousness going on in this pasta salad! And so beautiful. Who could resist this??

  3. Roxana from on said:

    That lemon dressing sounds delicious!

  4. Jocelyn on said:

    I just made this and the dressing is SOOOO good that I want to bathe in it. I used GF fusilli, but didn’t have all of the same veggies, so I subbed asparagus for zucchini, snap peas for green beans and lemon thyme for basil. I actually love a good quality, moist sundried tomato, but was out so I skipped those, too. You could throw an old shoe in the mix with this dressing and it would still be a winner. THANKS!!

    • ha, I’m so glad you liked the dressing 😉

  5. What a perfect picnic salad. I like things to be lemony too. Also love the extra tartness and chewiness the sun-dried tomatoes give in this.

  6. Mollie Sweet from on said:

    I had no idea I was craving pasta salad until I saw this….looks AMAZING! I’ve been making mine similarly for years, lots of veggies, dijon and olive oil dressing, but never found a creamy sub for mayo (can’t stand the stuff). I can’t wait to try this!

  7. pastel6036 on said:

    This salad is delicious!! The dressing is light and flavorful. Paired it with grilled chicken for a wonderful dinner.

      • Az on said:

        Paired it with a Giada recipe for grilled chicken with basil dressing and did the marinade but not the dressing and it is phenomenal. Thanks.

  8. Bonita on said:

    I just made this for lunch & it was amazing…love the dressing & how beautiful it looked, thanks for such a great recipe…Bonita

  9. becky on said:

    Thanks for the recipe! It was a hit with my family, including 1 and 4 yr olds! We’re adding this to our list of adaptable recipes for csa season.

  10. Elaine from on said:

    Do you need to cook the zucchini?

  11. Chris on said:

    This has inspired me to do a pasta salad. I’m going to change it up a bit though. I’m going to roast the broccoli instead of steaming/boiling (add another layer of flavour), I’m going to steam the green beans (because I don’t like raw green beans), I’m going to add some thinly sliced red onion, sub the zucchini for cucumber (again, don’t love raw zucchini), add some sliced radish for crunch, sub the sun dried tomatoes for some homemade roasted red peppers I have in the freezer and sub the maple syrup for honey (because I’m fresh out of maple syrup). I’m also going with regular pasta because I’m not gluten free! I think this will be a great riff on your recipe!

  12. Stefanie on said:

    Hello, thank you so much for this recipe. I am eating it for lunch right now and it tastes amazing!

  13. kristi on said:

    I made this recipe for my meal prep this week. I subbed spaghetti squash for the pasta and added chicken. It was divine. I love this blog! All the recipes are so fresh and healthy. Thank you for all the ideas!

  14. Line on said:

    Sounds like a great recipe, especially with the dressing 🙂 Green beans are, however, poisonous if not cooked long enough- 10-15 minutes are usually recommended and it can be especially dangerous for children to eat undercooked beans. Please be careful should you bring the salad to a party!

    • Nina on said:

      I don’t believe green beans are poisonous uncooked. I’ve never heard that. I’ve been eating them out of the garden since I was a child. Has anyone else heard this?

    • Hailey on said:

      Raw green beans are poisonous? 🙂 I don’t think so… I’ve eaten a million straight off the vine with no side effects

  15. Ralph on said:

    I made this last night. There are no words to describe how delicioous this salad is.
    It was so good that at one point, I put down the fork and started eating directly from the salad bowl…with my FINGERS!

  16. Tori on said:

    Can anyone reccomend a substitution for the tahini? I want to share this with a friends whose child has nut and sesame allergies as the rest of the would be perfect for them. It looks delicious!

  17. Jackie on said:

    Delicious recipe! I skipped the zucchini because I’m not crazy about the stuff. I will definitely make again but I think I will use all sun-dried tomatoes instead of the fresh tomatoes, which didn’t taste so great the next day.

  18. Samantha on said:

    I made this for meal prep for my husband and I. He’s never been a huge fan of pasta salads and he loved it! Great recipe!

  19. Not a fan of pasta but gotta try this..looks yummy!

  20. Allie on said:

    This was amazing! My husband absolutely loved it as well. The dressing was so creamy, it made the whole dish seem decadent. Loved blanching the veggies too, gave them such a nice texture. We will definitely be making this again….

  21. Green is the main color in every repice, i love it, that lemon dressing sounds delicious!

  22. Lisa Cox on said:

    I am a vegetable lover, especially fresh ones in pasta dishes. This is wonderful.

  23. Rachelle on said:

    this is literally one of the most delicious things I have made! thank you for the stellar recipe!!

    • You’re welcome, I’m glad you loved it!! Thanks for commenting!

  24. If only pasta were low in carbs. I’m going to have to try these with spaghetti squash.

  25. M on said:

    Which brand of Tahini do you use? The salad looks very yummy.


  26. on said:

    Its Look very healthy recipe. its yummmy. <3

  27. Valerie on said:

    I’ve made this twice for potlucks and both times was asked for the recipe. Both times I’ve added edamame. I love the lemon tahini sauce – easy to make and delicious. I’ve used this sauce in salads and veggie bowls – delicious!

    • So happy to hear this one was a hit as well!

  28. Tim from on said:

    I love tahini salad.
    Lets make it!
    Also I read about many benefits of veggies on
    hope you take a look.

  29. ashesandrubies on said:

    Deelish! Used only half the garlic and regular pasta, definitely going into the easy weekday rotation for the family and definitely using the dressing in different applications, so creamy and zingy!

  30. Courtney on said:

    Thank you for the delicious recipe! I made this because my boyfriend bought a large jar of tahini (despite me not being a super fan of the stuff) and we needed something to make with it. This recipe was perfect! The sauce is very tasty and is the perfect amount for the veggies and pasta: not dry and not drenched.

    • Hi Courtney, I’m so glad you both loved it!!

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  32. Joan Pugh on said:

    If i were to make this as a main meal, how would you recommend increasing the ingredients? I think it’d make an excellent mason jar meal for lunches for the week!

    • Hi Joan, I wouldn’t change anything – depending on your lunch appetite, I’d say this would make 3 to 4 prepped lunches. I hope you love it!

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