Great hot or cold, this vegan whole grain pasta salad is made with stir-fried broccoli and sugar snap peas and is tossed in a green goddess tahini dressing. Great for parties, picnics, and to-go lunches!
Course entree, Salad
Cuisine Picnic, summer, vegan
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Total Time 25 minutesminutes
Servings 6-8
Author Stephanie McKercher, RDN
Ingredients
3cupsdry whole wheat fusillior pasta of choice
2tablespoongrapeseed oil
½oniondiced
2cupsbroccolichopped into florets
2cupssugar snap peas
2tablespoontahinimy tahini is thin, you may need to add more water to reach a dressing-like consistency
1lemonzest and juice
3clovesgarlicminced
¼teaspooncayenne pepperoptional
2tablespoonwater
1-15ozcan chickpeasdrained and rinsed
2cupsbaby spinachroughly chopped
¼cupfresh parsleychopped
¼cupnutritional yeastoptional
Salt and pepper to taste
Extra virgin olive oil for drizzlingoptional
Instructions
Add pasta to pot of boiling water and cook until al dente, 9-10 minutes. Once cooked, drain and set aside until ready to mix.
In the meantime, heat oil in wok or large skillet over medium-high heat. Add onion and cook until translucent, 4-5 minutes. Add broccoli and snap peas and cook an additional 6-8 minutes.
In a small bowl or jar, whisk together tahini, lemon, garlic, cayenne, and water.
Add cooked pasta, chickpeas, spinach, parsley, nutritional yeast, and tahini sauce to wok and stir until mixed. Add salt to taste. Transfer to serving bowl, top with black pepper, and drizzle with extra virgin olive oil if desired.