Tahini and Greens Pasta Salad
User Reviews
5
Tahini and Greens Pasta Salad
Description
The salad uses pasta varieties like orecchiette, fusilli, or penne, cooked together with trimmed green beans and asparagus pieces to achieve tender-crisp vegetables integrated with al dente noodles. An ice bath immediately cools the pasta and veggies, preserving their texture and color.
The lemon-tahini sauce blends tahini, lemon zest and juice, olive oil, salt, pepper, and water with canned chickpeas and finely chopped fresh dill, basil, and parsley. This combination provides a nutty, tangy base brightened by herbal freshness. Toasted pine nuts add a crunchy texture contrast and enhance the salad's nutty character.
Best served chilled or at room temperature, this salad works well as a side dish alongside grilled proteins or as a stand-alone vegetarian light meal. The complex herbal and citrus notes complement the hearty pasta and crisp vegetables.
Salting the pasta water generously and slightly extending pasta cooking time ensures the vegetables are tender yet retain firmness. Toast pine nuts in a dry skillet for 3 to 5 minutes until golden to fully develop their flavor.
Ingredients
- 8 ounces pasta short-to-medium varieties such as orecchiette, fusilli, or penne; can use gluten-free pasta
- 4 ounces asparagus trimmed and cut into 2-inch pieces
- 4 ounces green beans trimmed and cut into 2-inch pieces
Lemon-Tahini Sauce
- 1/3 cup tahini
- 1 lemon zested, small
- 2 ½ lemon about 1 medium lemon, fresh juice
- 1 tablespoon extra virgin olive oil
- ½ teaspoon kosher salt plus more to taste
- black pepper freshly cracked, to taste
- 4 tablespoons water to thin
- 1 chickpeas canned, drained and rinsed
- 1 cup parsley soft tender herbs, chopped finely
- 1 cup dill
- 1 cup basil
- ¼ cup 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 generously since the vegetables are cooked with the pasta to enhance overall flavor.
- Cook the pasta about one minute longer than the maximum time on the box, as combined cooking of veggies requires slightly more time.
- Toast pine nuts over medium heat in a dry skillet for 3 to 5 minutes, tossing occasionally, to achieve a golden color and richer flavor.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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