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

Author: Tania Van Pelt
Total Time: 30 minutes
Yield: 6 1x

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Ingredients

Scale

Dressing

½ cup tamari (Bragg’s Liquid Aminos, or reduced-sodium soy sauce)
½ cup tahini
1 tablespoon grated fresh ginger
3 cloves garlic (minced)
2 tablespoons agave or maple syrup
¼ cup unseasoned rice wine vinegar
1 tablespoon Sriracha
Freshly ground black pepper

Pasta Salad

1 pound dried pasta
2 carrots (grated)
2 cups fresh green beans (blanched in salted water, chopped)
1/2 medium red onion (thinly sliced)
2 scallions (white and green parts thinly sliced on the bias, for garnish)

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Instructions

Boil a large pot of salted water and cook the pasta until al dente, about 8 to 10 minutes.
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.
Garnish with scallions.

Prep Time: 15 minutes
Cook Time: 15 minutes