Description
Ditch the mayo for a 4-ingredient tahini sauce in this delicious tahini pasta salad. It has all the classic flavors of pasta salad combined with the crunch of a beautiful array of finely diced veggies. Dairy-free, nut-free and ready in 15 minutes!
Ingredients
Units
Scale
Tahini Sauce:
- 1/2 cup tahini - make sure it is runny
- 1/2 cup water
- 2 tablespoons maple syrup
- 2 large cloves garlic, pressed through a garlic press
- 1 teaspoon salt
Pasta Salad:
- 8 ounces pasta of choice (gluten-free if desired)
- 1 head broccoli, florets only
- 1 cup cherry tomatoes, halved
- 1 small shallot, finely diced
- 1/2 yellow bell pepper, stemmed and seeded, finely diced
- 1/2 orange bell pepper, stemmed and seeded, finely diced
- 1/2 cup mixed fresh herbs, finely diced (I use fresh chives, fresh dill, fresh tarragon and fresh basil)
Instructions
- Cook the pasta and broccoli. Begin cooking the pasta in a large pot of water according to package instructions. I like to add ½ tablespoon fine salt to the pasta water for best results. During the last 3 minutes of cooking, add the broccoli florets.
- Shock the pasta and broccoli by plunging in cold water. Use a pasta strainer to ladle the cooked pasta and cooked broccoli over to a large bowl filled with water and ice for a quick ice bath to stop the cooking process. Drain and set aside in a large mixing bowl.
- Prepare the tahini sauce. In a small mixing bowl whisk together the tahini sauce ingredients (tahini, water, maple syrup, garlic and salt). Set aside.
- Add the diced veggies and herbs to the pasta. To the large mixing bowl, add the tomatoes, shallot, bell peppers and fresh herbs.
- Pour the tahini sauce overtop. Stir well to fully coat all the pasta and vegetables evenly with the sauce.
- Enjoy! Serve cold or at room temperature.
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 5
- Cook Time: 10
- Category: Pasta
- Method: Stovetop