Broccoli Pasta Tahini Salad


  • 3 cups small broccoli florets
  • 1 cup sliced green beans
  • 2 cups gluten-free uncooked fusilli pasta
  • 1 small zucchini, cut into thin slices and cut into half moons
  • 1 tza of sliced cherry tomatoes
  • 4 tomatoes < / span> dried in the sun, chopped
  • 8 fresh basil leaves, thinly sliced
  • ¼ tza of pine nuts
  • < li itemprop = "ingredients"> Sea salt and freshly ground black pepper

  • Lemon Tahini dressing: (recipe below)
  • 3 tbsp extra virgin olive oil
  • 3 tbsp tahini
  • 3 tbsp juice of fresh lemon
  • 2 tbsp white wine vinegar
  • 1 clove chopped garlic
  • ½ Dijon mustard cdta
  • ½ maple syrup cdta
  • ¼ sea salt cdta
  • 3 tbsp water


In a small bowl, whisk together olive oil, tahini, lemon juice, vinegar, garlic, mustard, maple syrup, salt, and water. Set aside.

Prepare a large pot of boiling salted water and a large bowl of ice water. Drop the broccoli and green beans into the boiling water and blanch for 1-2 minutes, until tender but still bright green. Remove and immediately submerge in the ice water to stop the cooking process. Hold in ice water long enough to cool completely, about 15 seconds. Drain and place on a kitchen towel to dry.

In a large pot of boiling salted water, prepare pasta according to package directions, cooking until al dente. Drain and rinse under cold water.

In a large bowl, combine broccoli, green beans, zucchini, tomato, basil, and pasta. Drizzle with dressing and toss. Season to taste. Sprinkle with the pine nuts and chill for 15 minutes. Can be stored in the refrigerator for up to 2 days.

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