This healthy broccoli pasta salad is made with a tangy, vegan no-mayo tahini dressing - perfect for summer picnics!
Author: Jeanine Donofrio
Recipe type: Salad
Serves: 4 to 6
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 oil-packed 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, more for squeezing at the end
2 tablespoon white wine vinegar
1 garlic clove, minced
½ teaspoon Dijon mustard
½ teaspoon maple syrup
½ teaspoon sea salt
3 tablespoons water
In a small bowl, whisk together the olive oil, tahini, lemon juice, vinegar, garlic, mustard, maple syrup, salt and water. Set aside.
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.
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.
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.