Summer Pasta Salad with Lemon-Tahini Dressing
This vibrant Summer Pasta Salad is perfect for warm weather, featuring crunchy vegetables and a creamy lemon-tahini dressing that brings everything together beautifully.
Equipment
- Large pot
- Colander
- Large Bowl
- Whisk
Ingredients
- 16 oz fusilli pasta (or other short noodle)
- 1 head broccoli finely chopped
- 1 bell pepper chopped
- 2 zucchini chopped
- 2 ears fresh sweet corn kernels removed
- ¼ cup tahini paste
- ¼ cup fresh lemon juice
- 1 teaspoon dijon mustard
- 1 garlic clove minced
- 1 tablespoon maple syrup (15ml)
- ½ teaspoon salt
- ¼ teaspoon freshly ground pepper
- ⅓ cup extra virgin olive oil (80ml)
- ¼ cup fresh chopped parsley (15g)
- ¼ cup fresh chopped basil (15g)
Instructions
- Start by boiling your fusilli until it is perfectly al dente, about 8 to 10 minutes. You will know it is ready when it has a slight bite to it. Rinse the pasta under cold water immediately after cooking so it does not stick together.
- While your pasta cooks, chop the broccoli, bell pepper, and zucchini into bite-sized pieces. The colors should pop and look fresh. If you are using fresh corn, cut the kernels off the cob, being careful to avoid stray kernel splatters.
- In a bowl, whisk together the tahini, lemon juice, dijon mustard, minced garlic, maple syrup, salt, and pepper. The mixture will thicken as you combine it. Gradually add the olive oil while whisking to create a smooth consistency. If the dressing is too thick, add a splash of warm water to help.
- In a large bowl, toss the cooled pasta with the chopped vegetables. Pour the dressing over the top and gently combine everything. Make sure to coat all the ingredients evenly to ensure delicious flavor in every bite. Be gentle to avoid mashing the veggies.
- Finish with fresh parsley and basil sprinkled on top for additional flavor and color. If serving immediately, it will look vibrant and inviting. If you choose to let it chill in the fridge to allow the flavors to meld, remember to stir the salad again before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. If you prefer corn cooked, steam it for about 5 minutes before adding. If the dressing seems too thick, a tablespoon of hot water can help achieve the right consistency. Rinse pasta under cold water immediately after cooking to prevent sticking.