Tahini Pasta Salad-light and easy for a summertime BBQ or easy weeknight meal. Great on pasta or zucchini noodles for a lower calorie, lighter meal!
Ingredients
2 boxes (24 total oz) of cooked gluten free pasta (or spiralized zucchini noodles "zoodles"-sliced to be able to eat easily)-or if using zoodles/zucchini noodles, I made half the dressing for 5½ pounds of zucchini
2 cups cubed cucumbers
¼ cup toasted sesame seeds or sunflower
½ cup minced parsley or basil
½ cup scallions if desired
Tahini Sauce (Great for a stir fry sauce, summer roll dip, or fresh veggies!)-can make half if using zucchini noodles (it doesn't use as much as regular pasta)
¾ cup tahini
½ cup soy sauce
½ cup rice vinegar
3 tbsp hot sauce
6 cloves garlic (about 3 tbsp)
2-3 inch piece of peeled fresh ginger, about 3 tbsp
Instructions
Boil water and cook pasta according to directions or spiralize a bunch of zucchini
Place all tahini sauce ingredients into a blender, and blend
When pasta is done, drain, rinse, and toss with 1½ cups sauce, reserving some for another time. Wait until cooled slightly and toss with cucs, parsley, and sesame seeds.
If using spiralized noodles, place zoodles in a bowl and massage dressing onto zoodles, using as much as looks right based on the amount of zoodles you've made. Then add in remaining ingredients or just top with scallions, basil, and sunflower seeds.
Serve as a side or main dish-we served our with some BBQ tofu and grilled veggies
Recipe by Garden Fresh Foodie at https://gardenfreshfoodie.com/side-dishes/tahini-pasta-salad/