Description
This vegan broccoli pasta salad with tahini sauce is creamy, fresh, and deeply satisfying. Made with tender pasta, lightly steamed broccoli, and a silky lemon tahini dressing, it’s perfect for meal prep, gatherings, or a nourishing everyday meal.
Ingredients
Scale
- 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
Instructions
- Cook pasta in salted water until al dente and drain.
- Steam broccoli until tender-crisp and bright green.
- Whisk tahini, lemon juice, and garlic until thick.
- Slowly add warm water and olive oil until creamy.
- Season with salt and pepper.
- Combine pasta and broccoli in a large bowl.
- Toss gently with tahini sauce.
- Garnish and serve.
Notes
Store in the fridge for up to 3 days. Add chickpeas or seeds for extra protein. Loosen sauce with water or lemon before serving if needed.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling, Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 2.5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 7g
- Protein: 13g
- Cholesterol: 0mg