Lemon Pasta Salad
Learn to prepare this lemon pasta salad using pantry staples in a few easy steps. Bursting with flavor, this zesty recipe will be hard to resist at the dinner table!
Ingredients
- 2 cups Pasta I used Buckwheat Spirals
- 2 small Broccoli trimmed and chopped
- 3/4 cup Green Beans chopped
- 1 cup Cherry Tomatoes halved
- 8 Basil leaves thinly sliced
- 1/4 cup Parsley chopped
- 1/3 cup Sun Dried Tomatoes drained
- 1 tsp Salt and Pepper to taste
For Tahini Lemon Dressing:
- 4 tablespoons Tahini
- 2 tablespoons Olive Oil
- 1 zest Lemon
- 1/4 cup Lemon Juice
- 1 1/2 tablespoons Apple Cider Vinegar
- 1 teaspoon Dijon Mustard
- 2 1/2 teaspoons Agave Nectar
- 1/3 cup warm Water
- 1 teaspoons Salt to taste
- 1/2 teaspoons pepper
Instructions
- Prepare a large pot of water and bring to a boil. Salt liberally and then blanche your Broccoli and Green Beans for 2 minutes or until just tender. Drain and immerse in a bowl of ice water for 30 seconds. Drain again and set aside.
- Bring another pot of water to the boil and once again, salt liberally. Boil pasta according to directions on packet, until al dente.
- Meanwhile, in a small bowl, whisk all the ingredients for the Tahini Lemon dressing till smooth.
- In a large bowl, combine your cooked and drained Pasta with your Broccoli, Green beans, Cherry Tomatoes, Sun-Dried Tomato strips, Basil and Parsley.
- Pour dressing over and mix well to combine. Taste and adjust for levels of Salt and Pepper.
- Enjoy at room temperature, or leave leftovers in the fridge in an air-tight box for a nice packed lunch at work the next day.
Notes
TO STORE: Store it in your fridge using a food container for up to 4 days.
TO FREEZE: Avoid freezing the salad as it is. You can, however, freeze the pre-cooked pasta.
Nutrition
Serving: 1servingCalories: 205kcalCarbohydrates: 29gProtein: 10gFat: 8gSaturated Fat: 1gSodium: 1286mgPotassium: 1134mgFiber: 9gSugar: 11gVitamin A: 2580IUVitamin C: 293mgCalcium: 165mgIron: 3mg
Tried this recipe?Let us know how it was!