Broccoli Pasta Salad with Lemon Tahini Dressing and Pine Nuts
A vibrant gluten-free pasta salad featuring blanched broccoli, zucchini, cherry tomatoes, and sun-dried tomatoes tossed in a zesty lemon tahini dressing with crunchy pine nuts and fresh basil. Perfect for picnics and meal prep.
Ingredients
- 3 cups small broccoli florets
- 1 cup cut green beans
- 2 cups uncooked gluten free fusilli pasta
- 1 small zucchini, thinly sliced
- 1 cup sliced cherry tomatoes
- 4 oil-packed sun-dried tomatoes, chopped
- 8 fresh basil leaves, thinly sliced
- 1/4 cup pine nuts
- Sea salt and freshly ground black pepper
- tahini paste
- Juice of 1 lemon
- 1/4 cup olive oil
- 1 clove garlic, minced
- 1 tbsp honey
- Pinch of red pepper flakes (optional)
Instructions
- Bring a large pot of salted water to a boil. Blanch broccoli florets and green beans separately for 1-2 minutes until bright green. Transfer to ice water to cool; drain.
- Cook gluten-free fusilli according to package instructions until al dente; drain.
- In a bowl, combine zucchini and cherry tomatoes. Add cooled blanched broccoli and green beans.
- To make dressing: whisk tahini, lemon juice, olive oil, minced garlic, honey, salt, pepper, and red pepper flakes (if using).
- Toss cooked pasta with dressed vegetables. Fold in basil and sun-dried tomatoes.
- Chill salad for 15 minutes to allow flavors to meld. Top with toasted pine nuts just before serving.
Notes
Blanching vegetables preserves color and crunch
Chilling salad enhances flavor development
Pine nuts can be substituted with almonds/walnuts
Use a light-rimmed bowl to prevent salt residue
Store in airtight container for up to 2 days
Chilling salad enhances flavor development
Pine nuts can be substituted with almonds/walnuts
Use a light-rimmed bowl to prevent salt residue
Store in airtight container for up to 2 days
Nutrition
Serving: 1gCalories: 410kcalCarbohydrates: 50gProtein: 12gFat: 22gSaturated Fat: 3gSodium: 300mgFiber: 6gSugar: 5g
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