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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

Ingredients

  • 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

Instructions

  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