Broccoli Pasta Salad
A vibrant broccoli pasta salad with a zesty vegan tahini dressing, perfect for refreshing summer meals or picnics, combining fresh vegetables and gluten-free pasta.
Equipment
- 1 large pot for boiling vegetables and pasta
- 1 large bowl for mixing salad
- 1 small bowl for whisking dressing
- 1 kitchen towel for drying blanched vegetables
Ingredients
- 3 cups small broccoli florets
- 1 cup cut green beans
- 2 cups uncooked gluten-free fusilli pasta
- 1 small zucchini thinly sliced and halved or spiralized
- 1 cup sliced cherry tomatoes
- 4 oil-packed sun-dried tomatoes chopped
- 8 fresh basil leaves thinly sliced
- ¼ cup pine nuts
- Sea salt and freshly ground black pepper to taste
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons tahini
- 3 tablespoons fresh lemon juice plus extra for squeezing
- 2 tablespoons white wine vinegar
- 1 garlic clove minced
- ½ teaspoon Dijon mustard
- ½ teaspoon maple syrup
- ½ teaspoon sea salt
- 3 tablespoons water
Instructions
- Whisk together olive oil, tahini, lemon juice, white wine vinegar, garlic, Dijon mustard, maple syrup, salt, and water in a small bowl; set aside.
- Bring a large pot of salted water to a boil and prepare a large bowl of ice water.
- Blanch broccoli florets and green beans in boiling water for 1-2 minutes until tender and bright green.
- Immediately transfer vegetables to ice water to cool, then drain and dry on a kitchen towel.
- Cook fusilli pasta in salted boiling water according to package instructions until al dente; drain and rinse with cold water.
- In a large bowl, combine broccoli, green beans, zucchini, cherry tomatoes, sun-dried tomatoes, basil, and pasta.
- Drizzle the dressing over the mixture and toss to combine thoroughly.
- Season with salt, pepper, and additional lemon juice to taste.
- Sprinkle pine nuts on top and chill the salad for at least 15 minutes before serving.
- Store leftovers in the refrigerator for up to two days.
Notes
- Use fresh, organic vegetables for best flavor.
- Substitute pine nuts with walnuts or almonds if preferred.
- The dressing can be prepared days ahead and stored refrigerated.
- Ideal for meal prep and keeps well up to 2 days.