Summer Pasta Salad With Tahini Lime Dressing

by Recipe Contributor | August 5, 2019

Looking for a way to incorporate all of your favorite fresh summer ingredients into one meal?

This recipe from plant-based food-guru Pia, of blog Balanced & Real is a simple yet refreshing pasta salad full of whole plant foods. It’s also vegan, gluten-free, oil-free, nut-free, and an excellent source of protein.

Try this recipe today to pack heaps of fresh summer ingredients, and let’s not forget pasta, into one satiating meal.

Summer Pasta Salad with a Tahini Lime Dressing

Ingredients:

Salad:

• 320 g pasta of choice (Edamama azuki bean used)
• 2 tsp salt
• 150 g arugula
• 1 medium onion, finely chopped (optional)
• 250 g cherry tomatoes, quartered
• 1/2 large cucumber, quartered lengthwise then thinly sliced
• 130 g cooked or canned corn kernels, drained and rinsed
• 10 radishes, very thinly sliced
• 1 large avocado, diced into bite-sized pieces
• toasted sesame seeds for serving

Dressing:

• 3 tbsp tahini
• 1 1/2 tsp salt
• Pepper to taste
• Sriracha or hot sauce to taste (optional)
• 1/2 cup + 2 tbsp lime juice
• 1/4 cup water

Instructions:

1. Bring a large pot of water to a boil over medium-high heat.
2. Once boiling, add the noodles and salt, stir, and cook according to the package directions until al dente.
3. In the meantime, prepare the dressing. To a medium bowl, add the tahini, salt, a few cracks of pepper, sriracha (if using), lime juice, and water, and stir until smooth.
4. Taste and adjust flavors as desired, adding more tahini for creaminess, salt for saltiness, lime juice for acidity, or pepper or hot sauce for heat. Set aside.
5. To a large mixing bowl add the arugula, onion (if using), cherry tomatoes, cucumber, corn, radishes, and avocado, and toss to combine.
6. As soon as the pasta has finished cooking, take it off the heat, drain it, and rinse it under cold water.
7. Add the cold pasta to the bowl containing the vegetables, then pour over the dressing and toss everything together thoroughly, making sure both the pasta and dressing are evenly dispersed.
8. Divide the pasta salad evenly among 4 plates or bowls and sprinkle with some toasted sesame seeds.
9. Enjoy and store leftovers in an airtight container in the fridge for up to 3 days.

You can find this recipe and more at the Balanced & Real blog as well as on Pia’s Instagram.

What is your favorite vegan pasta recipe? Let us know in the comments below.

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