Tahini White Bean Pasta Salad

In my opinion, the best thing about summer is the food. [Do I say this at the beginning of every season?]

I pee my pants every time I go to the farmers’ market and see that new things have popped up. I am growing my first real vegetable garden and I am starting to see tiny strawberries show their ugly little green faces and I am THRILLED. If I didn’t have a job, I would very likely spend all day sitting and watering them every hour and watching them grow. I may have spent half of this morning doing that. #yolo

 

DSC_0320unnamed

With new, fresh produce growing every minute (okay, I measured: every few hours), I am constantly looking for new ways to use veggies. If you receive a CSA, I’m sure you’re already up to your eyebrows in turnips, mustard greens, and lettuce. I like a good olive oil, garlic, sea salt and greens du jou sauté as much as the next broad, but it can grow tiresome after the fifth straight day of kale salad in a kale dressing with a side of kale.

That’s why my new obsession is this pasta salad. It can take just about any chopped up vegetable or herb, and has a hearty base which does not involve a cruciferous vegetable. I like tahini as a base for a salad because it adds creaminess without getting weighed down by the richness of mayonnaise or dairy substitutes. Plus, it delightfully nutty, and the lemon juice/vinegar combo adds a bit of a zing. This recipe is easily adapted to whatever herbs or veggies you had on hand (I detail a list of my favorites below).

 

DSC_0316

 

Vegan Tahini White Bean Pasta Salad

  • 1/2 lb of your favorite noodles (I recommend elbows or bowties )
  • 1/2 red onion, chopped finely
  • 1 can canellini beans, drained and rinsed
  • 1 green bell pepper, chopped finely
  • 1 scallions, sliced
  • 1/4 cup or so of cilantro

Optional additions (all finely chopped):

  • carrots (grated)
  • halved cherry tomatoes
  • basil
  • broccoli
  • snap peas
  • cucumber
  • cabbage

Tahini dressing

  • 1/4 cup tahini
  • 2-3 tablespoons tamari or soy sauce
  • 3 tablespoons water
  • 1 tablespoon maple syrup, agave nectar, or sugar
  • 1 tablespoon rice vinegar
  • 1 teaspoon chili sauce
  • 3 teaspoons dijon mustard
  • salt and pepper to taste

1. Cook pasta according to package instructions. Set to cool.

2. Whisk together all of the tahini dressing ingredients in a bowl. In a large bowl, combine the cooked pasta, white beans, veggies, and herbs. Stir in the tahini dressing and serve room temperature or chilled.

 

This entry was posted in Uncategorized and tagged , , , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post. Both comments and trackbacks are currently closed.