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

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6
Author Tania Van Pelt



  • 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


  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.