Vegan Lemon Tahini Pasta Salad with Broccoli

Ingredients:

  • 2 cups Pasta of choice (I used Buckwheat Spirals)
  • 2 small heads of Smith's Farm's Broccoli, trimmed and chopped
  • 3/4 cup chopped Green Beans
  • 1 cup Cherry Tomatoes, halved
  • 8 Basil leaves, thinly sliced
  • 1/4 cup chopped Parsley
  • 1/3 cup Sun-Dried Tomato Strips, drained
  • Salt and Pepper, to taste

For Tahini Lemon Dressing:

  • 4 tablespoons Tahini
  • 2 tablespoons Olive Oil
  • Zest of 1 Lemon
  • 1/4 cup Lemon Juice
  • 1 1/2 tablespoons Apple Cider Vinegar
  • 1 teaspoon Dijon Mustard
  • 2 1/2 teaspoons Agave Nectar
  • 1/3 cup warm Water
  • Salt/Pepper, to taste

Directions:

  1. Prepare a large pot of water and bring to a boil. Salt liberally and then Blanche your Broccoli and Green Beans for 2 minutes or until just tender. Drain and immerse in a bowl of ice water for 30 seconds. Drain again and set aside.
  2. Bring another pot of water to the boil and once again, salt liberally. Boil pasta according to directions on the packet, until al dente.
  3. Meanwhile, in a small bowl, whisk all the ingredients for the Tahini Lemon dressing till smooth.
  4. In a large bowl, combine your cooked and drained Pasta with your Broccoli, Green beans, Cherry Tomatoes, Sun-Dried Tomato strips, Basil and Parsley.
  5. Pour dressing over and mix well to combine. Taste and adjust for levels of Salt and Pepper.
  6. Enjoy at room temperature, or leave leftovers in the fridge in an air-tight box for a nice packed lunch at work the next day.

 

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