"This is loaded with summer produce and an incredible parsley dressing with NO MAYO for a light and healthy plant based meal. Perfect for meal prep, pot-luck, picnics, lunch or dinner. "
- Debra Klein
Make Green Tahini Sauce. You can do this up to 5 days in advance. The easy recipe can be found here and made in just 5 minutes. Put all ingredients in food processor and process until smooth.
Cook the pasta and prepare the remaining ingredients. Thinly slice shallot and halve the tomatoes. Make the dressing if you haven't already.
Combine pasta, sauce, spinach, peas, chick peas, sunflower seeds and shallots. Mix well. It's OK if the spinach gets a bit wilted.
Serve warm or room temp. Pasta salad will stay good in the fridge for up to 5 days. Bring to room temp before eating for best taste.
Hi, I'm Debra. I’m a health coach and culinary instructor, dedicated to making nourishing food taste incredible and inspiring healthy choices with easy plant-based recipes. I’m so glad you’re here. I’m ready to meet you on your journey where healthy meets delicious.