Side Dishes

September 3, 2021

Veggie Pasta Salad with a Lemon Tahini Dressing

This pasta salad isn’t your typical pasta salad. It’s full of vegetables and tossed in a tangy tahini dressing. This dish will be something your BBQ or backyard gathering will love. It’s a delicious side dish that doesn’t require a lot of prep work.

Cassava noodles soak up any excess liquid, so it’s important not to add the dressing to the salad until right before you serve it. This dressing is delicious; I recommend doubling it, so you can add extra or have more to add if there are any leftovers.

Veggie Pasta Salad with a Lemon Tahini Dressing

This is a fun, flavorful spin on a pasta salad. It's packed with vegetables and tossed in a lemon tahini dressing. It's Paleo and gluten-free.



  • 1-8oz package Jovial Cassava Fusilli
  • 2 C broccoli, cut into small florets
  • 2 C green beans, cut into 1-2 inch pieces
  • 1/2 small zucchini, thinly sliced and then rounds cut in half
  • 1/4 C basil, chiffonade
  • 12oz jar artichoke hearts, drained
  • 3 T avocado oil
  • 3 T tahini
  • 3 T lemon juice
  • 1/2 T maple syrup
  • 1 T water
  • 1 garlic clove, minced
  • 1/2 tsp Dijon mustard
  • 1/2 tsp sea salt
  • 1/2 T coconut aminos
  1. Prepare the pasta according to the directions on the box. When it is cooked, drain, rinse and set it aside.
  2. Bring a medium pot of water to a boil and blanch the green beans for 3-4 minutes. When they are tender, drain and place them in an ice bath.
  3. In a small bowl, whisk the avocado oil, tahini, lemon juice, minced garlic, maple syrup, water, Dijon mustard, sea salt, and coconut aminos. Set the dressing aside.
  4. Toss the broccoli, green beans, zucchini, artichoke hearts, basil, and pasta in a large bowl.
  5. Right before serving the pasta, drizzle the dressing over the salad and gently toss everything together. The cassava noodles will soak up the dressing, so do not add it until right before serving.


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