Description
This vibrant broccoli pasta salad is packed with color and flavor, featuring fresh vegetables and a creamy lemon tahini dressing that elevates it to the next level.
Ingredients
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
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
Instructions
- 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 process. Keep in the ice water long enough to cool completely, about 15 seconds. Then, drain 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.
Notes
Feel free to customize the vegetables based on what you have on hand. This salad can be made ahead for meal prep.
- Prep Time: 20
- Cook Time: 30
- Category: Salad
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 10 mg
Keywords: broccoli pasta salad, gluten free salad, vegetable pasta salad, healthy pasta salad, tahini dressing