loveandlemons5.0
Vegan Pasta Salad
A picnic-perfect vegan pasta salad recipe! It's full of colorful veggies and tossed in a tangy, no-mayo creamy tahini dressing.
👥 6 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min🔥 Cook: 15 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
- ●whisk
📝 Preparation Steps
1
Bring a medium pot of salted water to a boil and place a bowl of ice water nearby. Blanch the haricots verts for ⏱️ 1 minute, then transfer to the ice water. Drain and pat dry.
haricots verts, sliced in half lengthwise and cut into 1-inch pieces1 cup
2
Bring a large pot of salted water to a boil. Prepare the pasta according to the instructions on the package, cooking just past al dente. Drain and rinse with cold water.
3
Make the dressing: In a small-medium bowl, whisk together the milk, tahini, lemon juice, apple cider vinegar, mustard, maple syrup, salt, and pepper.
lemon juice2 tablespoonsapple cider vinegar2 tablespoons
4
In a very large bowl, combine the pasta, haricots verts, yellow squash, artichoke hearts, navy beans, cherry tomatoes, red onion, and olives. Toss with the dressing. Mix in the parsley, basil, and sunflower seeds. Season to taste with more salt (I add ½ teaspoon).
haricots verts, sliced in half lengthwise and cut into 1-inch pieces1 cupmedium yellow squash, spiralized or very thinly sliced2artichoke hearts, drained and sliced into quarters1 (14-ounce) cansunflower seeds2 tablespoons
5
Serve at room temperature or store in the fridge for up to 2 days. Season to taste before serving.
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