Tahini Pasta Salad - Cancer Nutrition Consortium

Ingredients

• 1 Lb Broccoli
• 1 Lb Cauliflower
• 3 Carrots
• 4 Stalks Asparagus
• 1 Red Pepper
• 1 Cup Pea Pods
• 1 Tbsp Garlic Chopped
• 1 Shallot Chopped
• 1 Onion Diced
• 1 Tbsp Olive Oil
• 2 Scallions Large
• 8 Oz Brown Rice Spiral Pasta
• 1/4 Cup Tahini
• 1/4 Cup Water
• 1/4 Cup Lemon Juice
• 1 Tbsp Sesame Oil
• Cut broccoli and cauliflower into florets; sliver carrots and asparagus; cut red pepper into 1/2” strips; take strings off pea pods and cut in half.
• Steam broccoli, cauliflower, carrots and asparagus for 5 minutes.
• Bring a large pot of spring water to boil. Cook the brown rice spiral pasta for 8 minutes, drain and rinse with cold water.
• Add rest of vegetables and pasta.
• Tahini Sauce: mix tahini with water, stir in bowl until mixed thoroughly, add more water if necessary; then add lemon juice and toasted sesame oil, mix and taste; add garlic to taste.
• Pour tahini sauce over pasta.
• Top with 4 chopped up scallions and sprinkle paprika for color if desired.