Vegan Broccoli Pasta Salad with Tahini Sauce – A Creamy Bowl of Comfort and Freshness

Name: Vegan Broccoli Pasta Salad with Tahini Sauce – A Creamy Bowl of Comfort and Freshness
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 300 g short pasta; 3 cups broccoli florets; 1/2 cup tahini; Juice of 1 lemon; 2 cloves garlic, grated; 3 tbsp olive oil; 1/2 tsp salt; 1/4 tsp black pepper; 3–5 tbsp warm water

INAYA 7 hours ago

0 0 5 minutes read

Vegan Broccoli Pasta Salad with Tahini Sauce – A Creamy Bowl of Comfort and Freshness

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The Story & Intro

Hi, I’m INAYA, 38, from the beautiful island of Crete in Greece. Cooking has been part of my life since I was a child, learning from my grandmother how to make traditional Greek dishes full of love and flavor. I believe food brings people together, especially women who want to share warmth and happiness through cooking.
I like to keep things simple but tasty, mixing classic recipes with a little creativity. Sometimes my kitchen gets messy, but that’s where the fun is! Whether you’re new to cooking or have some experience, I’m here to help you enjoy making delicious meals that feel like home. Cooking is about more than just food it’s about sharing stories and making memories.

This vegan broccoli pasta salad with tahini sauce came into my life during one of those busy seasons when I wanted something nourishing but easy, fresh but comforting. I remember standing in my small Cretan kitchen, windows open, the smell of the sea floating in, boiling pasta while my broccoli steamed gently. That day, I mixed tahini the way my grandmother taught me slowly, patiently, with lemon and garlic and suddenly this vegan broccoli pasta salad with tahini sauce became more than a salad. It became a reminder that plant-based food can still feel deeply satisfying.

I’ve made this vegan broccoli pasta salad with tahini sauce for friends, for family gatherings, and especially for myself on quiet afternoons. It’s one of those recipes that never feels boring. Every bite feels creamy, crunchy, and bright at the same time. If you think salads can’t be comforting, this bowl will gently prove you wrong.

Why I Love Making This Recipe

I love this recipe because it respects my time and my body. This vegan broccoli pasta salad with tahini sauce fills me up without weighing me down. The broccoli stays vibrant and crunchy, the pasta gives comfort, and the tahini sauce wraps everything in a nutty, lemony hug.

I also love how flexible it feels. Some days I add chickpeas, other days toasted seeds. When women come over and we talk for hours, this salad waits patiently in the fridge, getting better as it rests. It’s forgiving, just like good food should be.

Most of all, I love how this dish shows that vegan food doesn’t need to be complicated or strict. It can be joyful, generous, and full of flavor.

Ingredients & Little Kitchen Secrets

I always say ingredients matter, but love matters more. Still, choosing good ingredients makes a difference.

For this vegan broccoli pasta salad with tahini sauce, I use:

– Short pasta like fusilli or penne because the sauce clings beautifully
– Fresh broccoli with tight green florets
– Good-quality tahini, creamy and slightly bitter
– Fresh lemon juice, never bottled
– Garlic, but not too much
– Olive oil, always extra virgin
– Salt and black pepper
– Optional extras like red onion, parsley, or chickpeas

Little kitchen secret: I lightly steam the broccoli instead of boiling it. This keeps the color bright and the texture alive. Another secret is whisking tahini slowly with lemon before adding water. It looks strange at first, but then it becomes silky and smooth like magic.

How I Make It, Step by Step

I start this vegan broccoli pasta salad with tahini sauce by filling a large pot with water. I salt it generously, because pasta deserves respect. While the water heats, I cut my broccoli into small florets and peel the stems. I never waste them.

I cook the pasta until just al dente. I want it tender but strong enough to hold the sauce. When it’s ready, I drain it and let it cool slightly.

While the pasta cooks, I steam the broccoli for just a few minutes. I want it bright green and still crunchy. Then I set it aside.

Now comes my favorite part the tahini sauce. I whisk tahini with lemon juice and grated garlic. It thickens suddenly, and I smile every time. I slowly add warm water and olive oil until it turns creamy. I season it with salt and pepper, tasting as I go.

I combine the pasta and broccoli in a big bowl. I pour the tahini sauce over everything and gently toss. I take my time. This salad likes patience.

How I Serve It at Home

At home, I serve this vegan broccoli pasta salad with tahini sauce slightly chilled or at room temperature. I sprinkle fresh parsley on top and sometimes toasted sesame seeds.

When friends come over, I place the bowl in the center of the table. We serve ourselves, talk, laugh, and go back for seconds. I often pair it with warm bread or grilled vegetables. It’s simple, honest food.

Storage, Reheating & Make-Ahead Tips

This salad keeps beautifully in the fridge for up to three days. I store it in a glass container with a tight lid.

If it thickens too much, I add a spoon of water or lemon juice before serving. I never reheat it fully, but I let it sit out for 15 minutes to lose the chill. This vegan broccoli pasta salad with tahini sauce actually tastes better the next day, when the flavors marry.

100-Word Short Version

This vegan broccoli pasta salad with tahini sauce is creamy, fresh, and comforting all at once. I combine tender pasta, lightly steamed broccoli, and a silky tahini lemon dressing that coats every bite. It’s easy to prepare, perfect for meal prep, and ideal for gatherings. The nutty tahini, bright lemon, and crunchy broccoli create balance and satisfaction without heaviness. This plant-based pasta salad proves that vegan food can be filling, flavorful, and full of love.

Recipe Card

⏱️ Time
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes

🛒 Ingredients
– 300 g short pasta
– 3 cups broccoli florets
– ½ cup tahini
– 1 lemon, juiced
– 2 cloves garlic, grated
– 3 tbsp olive oil
– ½ tsp salt
– ¼ tsp black pepper
– 3–5 tbsp warm water
– Optional: parsley, chickpeas, sesame seeds

👩‍🍳 Instructions

Cook pasta in salted water until al dente and drain.
Steam broccoli until bright green and tender-crisp.
Whisk tahini, lemon juice, and garlic until thick.
Slowly add water and olive oil until creamy.
Season sauce with salt and pepper.
Combine pasta and broccoli in a bowl.
Toss with tahini sauce gently.
Garnish and serve.

📝 Notes
Adjust lemon and water for desired consistency. Add chickpeas for extra protein.

🍽️ Nutrition
Creamy, plant-based, rich in fiber, healthy fats, and comforting energy 🌱

Conclusion

This vegan broccoli pasta salad with tahini sauce reminds me why I love cooking. It’s not about perfection. It’s about feeding ourselves and the people we love with kindness. Every time I make it, I feel grounded, nourished, and calm. I hope this bowl finds a place in your kitchen and your heart, just like it did in mine.