Cancer Nutrition Consortium

Tahini Pasta Salad

This can also be made with sautéed chicken or shrimp to make it a balanced meal. Cut chicken into 1” pieces. Heat frying pan with 1 tablespoon olive oil, make sure oil is very hot before cooking. Place chicken in frying pan over medium heat and sauté for 4 minutes a side, season with salt and pepper. Remove and toss with pasta, vegetables and sauce. If using shrimp cook for 2 minutes a side, until shrimp turn pink.

Serves 4.


  • 1 Lb Broccoli
  • 1 Lb Cauliflower
  • 3 Carrots
  • 4 Stalks Asparagus
  • 1 Red Pepper
  • 1 Cup Pea Pods
  • 1 Tbsp Garlic Chopped
  • 1 Shallot Chopped
  • 1 Onion Diced
  • 1 Tbsp Olive Oil
  • 2 Scallions Large
  • 8 Oz Brown Rice Spiral Pasta
  • 1/4 Cup Tahini
  • 1/4 Cup Water
  • 1/4 Cup Lemon Juice
  • 1 Tbsp Sesame Oil


  1. Cut broccoli and cauliflower into florets; sliver carrots and asparagus; cut red pepper into 1/2” strips; take strings off pea pods and cut in half.
  2. Steam broccoli, cauliflower, carrots and asparagus for 5 minutes.
  3. Bring a large pot of spring water to boil. Cook the brown rice spiral pasta for 8 minutes, drain and rinse with cold water.
  4. In stainless steel frying pan add 2 tablespoons olive oil, when hot add chopped garlic, shallots and sauté, and then add 1 diced onion and sauté until very soft. Add handful of pea pods and cook for a couple of minutes.
  5. Add rest of vegetables and pasta.
  6. Tahini Sauce: mix tahini with water, stir in bowl until mixed thoroughly, add more water if necessary; then add lemon juice and toasted sesame oil, mix and taste; add garlic to taste.
  7. Pour tahini sauce over pasta.
  8. Top with 4 chopped up scallions and sprinkle paprika for color if desired.

Nutrition Info

Calories: 480

Total Fat: 17g

Saturated Fat: 2.2g

Sodium: 115mg

Potassium: 933mg

Dietary Fiber: 13g

Protein: 14g