Cold pasta dishes are perfect for summertime al fresco dining. This one is super creamy but mayo-free, dairy-free and nut-free. I used tahini as the base for a slightly sweet and garlicky dressing. Fresh basil and spring onions make this dish really pop in terms of flavor. It is loaded with fresh veggies: broccoli, zucchini and cherry tomatoes.
With summertime pot lucks in full swing this is a great recipe to keep in your back pocket. It is easy to pull together and you can even make the dressing ahead of time and then throw the pasta salad together last minute. I blanched the broccoli for 2 minutes and left the zucchini raw but thinly sliced. The cherry tomatoes are raw as well and simply sliced in half. So not too much prep work for this colorful, healthy and crowd-pleasing dish.
You can use gluten-free or regular pasta. Either will work well in this recipe. If you give this recipe a try, I would love to see how your pasta salad turns out. Please tag me in your pics on social media: @eatingbyelaine – I love to see your recipe creations!
And don’t forget to follow me on snapchat (eatingbyelaine) to see behind the scenes in my kitchen and what I eat throughout the day to stay healthy and energized.Print