Tahini and Greens Pasta Salad
User Reviews
5.0
123 reviews
Excellent
Tahini and Greens Pasta Salad
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
- 8 ounces (227g) short-to-medium pasta, such as orecchiette, fusilli, or penne (can use gluten-free pasta)
- 4 ounces (115g) asparagus, trimmed and cut into 2-inch pieces
- 4 ounces (115g) green beans, trimmed and cut into-2 inch pieces
Lemon-Tahini Sauce
- 1/3 cup (75g tahini
- 1 small lemon, zested
- 2 ½ – 3 tablespoons fresh lemon juice, about 1 medium lemon
- 1 tablespoon extra virgin olive oil
- ½ teaspoon kosher salt + more to taste
- Freshly cracked black pepper to taste
- 4 tablespoons water, to thin
- 1 (15-ounce / 440g) can chickpeas, drained and rinsed
- 1 cup (12-15g) soft tender herbs, chopped finely (I used parsley, dill, and basil)
- ¼ cup (30g) pine nuts, toasted
Instructions
- Bring a large pot of water to a boil and salt generously. Add pasta and cook according to the box but add 1 minute to the maximum cook time (e.g., if range is 9-11 minutes, plan to cook the pasta for 12 minutes). When there is 5 minutes of cooking time left, add the green beans and cook for 2 minutes; then add the asparagus and cook for another 3 minutes.
- While the pasta and vegetables are cooking, prepare an ice bath. Fill a large bowl of water with ice and cold water.
- As soon as the pasta is al dente and the veggies are crisp tender, drain immediately and transfer to an ice bath (or use a strainer to directly transfer them from the pot to the ice bath). Drain the pasta and veggies from the ice bath in a colander. Shake off the excess water, but it’s okay if the pasta is still a little damp because it will help bring the sauce together. Lightly sprinkle the drained pasta and veggies with a bit of kosher salt.
- While the pasta and veggies are cooling, make the Lemon Tahini Sauce. In a large bowl, whisk together the tahini, lemon zest, lemon juice, oil, salt, and pepper. Stream in the water, 1 tablespoon at a time, and whisk until pourable yet still somewhat thick.
- Once the pasta and veggies are cooled, add them to the sauce. Toss well to coat. Add the chickpeas, pine nuts, and fresh herbs, then toss to combine. Taste for seasonings, adding more salt and pepper as needed.
Notes
- *Salt the pasta water a bit more generously than usual since we’re cooking pasta and veggies together. Also, cooking the veggies with the pasta usually adds an additional minute of cooking to the pasta. If your pasta box cook time gives a range of 9-11 minutes, plan to cook the pasta for 12 minutes.
- **To toast pine nuts, heat a dry skillet over medium heat for a few minutes. Add the pine nuts and toss occasionally until golden brown, 3 to 5 minutes.
Nutrition Information
Show Details
Calories
534kcal
(27%)
Carbohydrates
68g
(23%)
Protein
19g
(38%)
Fat
23g
(35%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
9g
Monounsaturated Fat
9g
Sodium
601mg
(25%)
Potassium
594mg
(17%)
Fiber
10g
(40%)
Sugar
4g
(8%)
Vitamin A
764IU
(15%)
Vitamin C
21mg
(23%)
Calcium
114mg
(11%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 534 kcal
% Daily Value*
| Calories | 534kcal | 27% |
| Carbohydrates | 68g | 23% |
| Protein | 19g | 38% |
| Fat | 23g | 35% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 9g | 45% |
| Sodium | 601mg | 25% |
| Potassium | 594mg | 13% |
| Fiber | 10g | 40% |
| Sugar | 4g | 8% |
| Vitamin A | 764IU | 15% |
| Vitamin C | 21mg | 23% |
| Calcium | 114mg | 11% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
123 reviews
Excellent
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