Lemon Tahini Pasta Salad
Quick and easy, minimal cooking recipes are sometimes just what I need on a hot summer day! Enter this Lemon Tahini Pasta Salad with a rainbow of veggies and fresh basil.
Quick cook on the noodles, and everything else is just chopping, squeezing, measuring, and stirring. Simple, easy, and delicious! Combining some of my summer favorites, lemon and basil, for a refreshing and light dressing.
A few notes before you get started:
Feel free to swap in your favorite veggies. Cucumber, carrots, and cauliflower would be great swaps! Even add some cooked beans, if you desire!
White balsamic vinegar is not the same as regular balsamic vinegar. It’s much lighter and adds a sweet touch to this dressing. If you don’t have white balsamic vinegar, feel free to omit and add more lemon or a touch of water (if needed) to thin the dressing.
1-8 oz package bean noodles or whole grain pasta
2 cup chopped celery
2 cups diced or halved cherry tomatoes
3 cups chopped broccoli
2 bell peppers, chopped and seeded
1/2 cup chopped fresh basil, or more as desired
2 cups shredded purple cabbage
1/3 cup lemon juice
1/4 cup tahini + 1 Tbsp
2 Tablespoons white balsamic vinegar
1/2 teaspoon black pepper
1/2 teaspoon garlic
1/2 teaspoon onion powder
1 Tablespoon white miso paste
- Prepare the pasta according to the directions on the package. Once finished rinse with cool water and set aside in a large bowl.
- Wash and chop the veggies and basil. Add to the bowl with the pasta.
- In a small bowl, combine the dressing ingredients. Whisk together until well mixed (you can also use a blender here if you prefer).
- Pour the dressing over the pasta and veggies. Stir everything together until well mixed. Adjust the flavors if desired. Enjoy right away or allow it to sit for the flavors to come together more.