loveandlemons5.0
Broccoli Tahini Pasta Salad
This healthy broccoli pasta salad is made with a tangy, vegan no-mayo tahini dressing - perfect for summer picnics!
👥 6 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 30 min🔥 Cook: 10 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●pot
📝 Preparation Steps
1
In a small bowl, whisk together the olive oil, tahini, lemon juice, vinegar, garlic, mustard, maple syrup, salt and water. Set aside.
tahini3 tablespoonsfresh lemon juice, more for squeezing at the end3 tablespoonswater3 tablespoons
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.
water3 tablespoons
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.
water3 tablespoons
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.
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