Vegan Pasta Salad with Tangy Tahini Dressing and Colorful Veggies Recipe
A vibrant and healthy vegan pasta salad perfect for picnics and light meals, featuring colorful vegetables and a creamy, tangy tahini dressing without mayo.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 6 to 8
- Category: Salad
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Vegetables & Pasta
- 1 cup haricots verts, sliced in half lengthwise and cut into 1-inch pieces
- 8 ounces short curly pasta
- 2 medium yellow squash, spiralized or very thinly sliced
- 1 (14-ounce) can artichoke hearts, drained and sliced into quarters
- ¾ cup cooked navy beans, drained and rinsed
- 1 heaping cup halved cherry tomatoes
- scant ¼ cup thinly sliced red onion
- ¼ cup Kalamata olives, sliced in half
Herbs & Seeds
- ½ cup chopped parsley
- ½ cup chopped basil
- 2 tablespoons sunflower seeds
Seasonings
- ½ teaspoon sea salt, more to taste
Dressing
- ¼ cup tahini
- ¼ cup almond milk or water
- 2 tablespoons lemon juice
- 2 tablespoons apple cider vinegar
- ½ tablespoon Dijon mustard
- ¼ teaspoon maple syrup
- ½ teaspoon sea salt
- Freshly ground black pepper, to taste
Instructions
- Blanch Haricots Verts: Bring a medium pot of salted water to a boil and place a bowl of ice water nearby. Add the haricots verts to the boiling water and blanch for 1 minute, then quickly transfer them to the ice water to stop cooking. Drain and pat dry thoroughly.
- Cook Pasta: In a large pot of salted boiling water, cook the short curly pasta according to package instructions until just past al dente. Drain and rinse with cold water to cool and prevent sticking.
- Make Dressing: In a small to medium bowl, whisk together the tahini, almond milk (or water), lemon juice, apple cider vinegar, Dijon mustard, maple syrup, sea salt, and freshly ground black pepper until smooth and creamy.
- Combine Salad Ingredients: In a very large bowl, add the cooked pasta, blanched haricots verts, spiralized yellow squash, artichoke hearts, navy beans, halved cherry tomatoes, thinly sliced red onion, and sliced Kalamata olives.
- Toss with Dressing: Pour the prepared tahini dressing over the salad ingredients and toss gently until everything is well coated.
- Add Herbs and Seeds: Mix in chopped parsley, chopped basil, and sunflower seeds for added flavor and texture. Taste and season with additional sea salt if needed, about ½ teaspoon more.
- Serve or Store: Serve the pasta salad at room temperature or refrigerate for up to 2 days. Before serving, season again to taste if needed.
Notes
- This salad is best enjoyed within 2 days when stored in the refrigerator.
- You can substitute almond milk with any other plant-based milk or water as desired.
- For extra crunch, toast the sunflower seeds lightly before adding.
- The pasta can be replaced with gluten-free pasta to suit dietary needs.
- Make sure to pat dry the blanched haricots verts to avoid watery salad.
