Easy Summer Pasta Salad



"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


Pasta Ingredients: - Dried Pasta - Baby Spinach - Cherry Tomatoes - Frozen Peas - Chick Peas - Sunflower Seeds - Shalot Dressing Ingredients: - Tahini - Lime Juice - Parsley - Olive Oil - Jalapeños - Garlic - Crushed Red Pepper

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Make The Dressing

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.

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Prepare The Ingredients

Cook the pasta and prepare the remaining ingredients. Thinly slice shallot and halve the tomatoes. Make the dressing if you haven't already.

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Combine The Ingredients

Combine pasta, sauce, spinach, peas, chick peas, sunflower seeds and shallots. Mix well. It's OK if the spinach gets a bit wilted.

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Serve & Enjoy

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.

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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.