Fresh Vegan Pasta Salad with Creamy Tahini Dressing

Ingredients

• 1 cup haricots verts, sliced lengthwise and cut into 1-inch pieces
• 8 ounces short curly pasta
• 2 medium yellow squash, spiralized or thinly sliced
• 14 ounces artichoke hearts, drained and quartered
• 3/4 cup cooked navy beans, drained and rinsed
• 1 heaping cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup Kalamata olives, halved
• 1/2 cup parsley, chopped
• 1/2 cup basil, chopped
• 2 tablespoons sunflower seeds
• 1/2 teaspoon sea salt, plus more to taste
• 1/4 cup tahini
• 1/4 cup almond milk or water
• 2 tablespoons lemon juice
• 2 tablespoons apple cider vinegar
• 1/2 tablespoon Dijon mustard
• 1/4 teaspoon maple syrup
• 1/2 teaspoon sea salt
• Freshly ground black pepper, to taste