Vegan Pasta Salad Recipe
Recipe By Love and Lemons
A picnic-perfect vegan pasta salad recipe It's full of colorful veggies and tossed in a tangy, no-mayo creamy tahini dressing.
4.2
26 Rating -
Rate
30minstotal
15minsPrep
15minsCook
30m.total
15m.Prep
15m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Vegan Pasta Salad Recipe
- 0.17 inch Cup haricots verts, sliced in half lengthwise and cut into 1 s
- 1.33 ounce Short curly pasta
- 0.33 Medium yellow squash, spiralized or very thinly sliced
- 0.17 can Artichoke hearts, drained and sliced into quarters
- 0.13 cup Cooked navy beans, drained and rinsed
- 0.17 cup Heaping halved cherry tomatoes
- 1/25 cup Scant thinly sliced red onion
- 1/25 cup Kalamata olives, sliced in half
- 0.08 cup Chopped Parsley
- 0.08 cup Chopped basil
- 0.33 tablespoon Sunflower Seeds
- 0.08 teaspoon Sea salt, more to taste
- 1/25 cup Tahini
- 1/25 cup Almond milk or water
- 0.33 tablespoon Lemon juice
- 0.33 tablespoon Apple cider vinegar
- 0.08 tablespoon Dijon mustard
- 1/25 teaspoon Maple syrup
- 0.08 teaspoon Sea salt
Nutrition
value
value
238
calories per serving
13 g Fat8 g Protein36 g Carbs4 g FiberOther
Current Totals
- Fat13g
- Protein8g
- Carbs36g
- Fiber4g
MacroNutrients
- Carbs36g
- Protein8g
- Fiber4g
Fats
- Fat13g
Vitamins & Minerals
- Calcium95mg
- Iron2mg
- Vitamin A447mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B31mg
- Vitamin B6< 1mg
- Vitamin B945mcg
- Vitamin B12< 1mcg
- Vitamin C26mg
- Vitamin E3mg
- Copper< 1mcg
- Magnesium79mg
- Manganese< 1mg
- Phosphorus156mg
- Selenium2mcg
- Zinc1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Love and Lemons