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Vegan Pasta Salad with Creamy Tahini Sauce
This easy vegan pasta salad is full of healthy ingredients like broccoli, tomatoes and basil all topped off with a creamy tahini dressing. It's perfect served cold for a summer picnic!
Course
Main Course
Cuisine
Mediterranean
Prep Time
5
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
15
minutes
minutes
Servings
4
servings
Calories
545
kcal
Author
Amy Fulwood
Ingredients
1
head
Broccoli
chopped into florets
300
g
Pasta
250
g
Tomatoes
sliced
Small bunch
Basil
20
g
Pine Nuts
Tahini Dressing
3
tablespoon
Olive Oil
3
tablespoon
Tahini
3
tablespoon
Lemon Juice
2
tablespoon
White Wine Vinegar
1
clove
Garlic
crushed
1
teaspoon
Dijon Mustard
1
teaspoon
Maple Syrup
Water
as needed
Salt and Pepper
UK Measures
-
US Measures
Instructions
Whisk together all the dressing ingredients, season well and add water as needed until you reach a pouring consistency.
Cook the pasta according to packet instructions in salted water, add the broccoli for the last 3 minutes of cooking. Drain and rinse under cold water.
Toss together the pasta and broccoli, cherry tomatoes, basil and pine nuts. Drizzle over the dressing and toss again.
Notes
Nutrition information is an estimate and will vary depending on the ingredients used.
Nutrition
Calories:
545
kcal
|
Carbohydrates:
74
g
|
Protein:
17
g
|
Fat:
22
g
|
Saturated Fat:
3
g
|
Sodium:
77
mg
|
Potassium:
889
mg
|
Fiber:
8
g
|
Sugar:
8
g
|
Vitamin A:
1468
IU
|
Vitamin C:
149
mg
|
Calcium:
109
mg
|
Iron:
3
mg