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Tahini Pasta Salad

A healthy twist on your typical pasta salad. Brown rice spiral pasta, broccoli, cauliflower, carrots, asparagus, red pepper, and pea pods tossed in Tahini.

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

Total Fat:
Saturated Fat:
Dietary Fiber: