Tahini Noodles with Green Beans, Carrots, Red Onion

Delectable tahini noodles, easy to make, good-for-you, and super flavorful

This twist on your usual pasta salad with heart-healthy tahini, fresh green beans, carrots, and red onion make this recipe popular at any potluck.

A really simple crowd-pleasing pasta salad. The original recipe on Food52.com called for spaghetti noodles, but I prefer funkier shaped pasta, or rice or soba noodles. It’s also good with celery instead of green beans. Sugar snap peas also work well. I blanch my beans, and then dunk them in ice water so they stay crisp and bright green. 

Tahini Noodles with Green Beans, Carrots, and Red Onion
Serves 6
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
  1. ½ cup tamari, Bragg's Liquid Aminos, or reduced-sodium soy sauce
  2. ½ cup tahini
  3. 1 tablespoon grated fresh ginger
  4. 3 cloves garlic, minced
  5. 2 tablespoons agave or maple syrup
  6. ¼ cup unseasoned rice wine vinegar
  7. 1 tablespoon Sriracha
  8. Freshly ground black pepper
Pasta Salad
  1. 1 pound dried pasta
  2. 2 carrots, grated
  3. 2 cups fresh green beans, blanched in salted water, chopped
  4. 1/2 medium red onion, thinly sliced
  5. 2 scallions, white and green parts thinly sliced on the bias, for garnish
  1. Boil a large pot of salted water and cook the pasta until al dente, about 8 to 10 minutes.
  2. While pasta cooks, combine dressing ingredients in a blender or processor and pulse until creamy. Add the dressing to the warm, drained pasta, carrots, onion, and blanched green beans.
  3. Garnish with scallions.
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