Broccoli Tahini Pasta Salad
INGREDIENTS
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3 cups small broccoli florets
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1 cup cut green beans
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2 cups uncooked gluten free fusilli pasta
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1 small zucchini, thinly sliced and cut into half moons (or spiralized)
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1 cup sliced cherry tomatoes
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4 sun-dried tomatoes, chopped
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8 fresh basil leaves, thinly sliced
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1/4 cup pine nuts
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sea salt and freshly ground black pepper
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3 tablespoons extra-virgin olive oil
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3 tablespoons tahini
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3 tablespoons fresh lemon juice
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2 tablespoon white wine vinegar
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1 garlic clove, minced
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1/2 teaspoon Dijon mustard
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1/2 teaspoon maple syrup
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1/4 teaspoon sea salt
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3 tablespoons water
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