Lemon Herb Pasta Salad
Lemon Herb Pasta Salad combines fresh mint, basil, parsley, tossed in a simple zesty lemon tahini dressing finished with toasted pine nuts.
Servings: 4 servings
Equipment
- 1 small blender or food processor
- 1 large mixing bowl
Ingredients
- 225 grams farfalle pasta or pasta similar in size
- 3 tbsp fresh parsley chopped fine
- 3 tbsp fresh basil chopped fine
- 3 tbsp fresh mint chopped fine
- 1/3 cup toasted pine nuts
- 1 tbsp lemon zest
Dressing
- 1/4 cup + 2 tbsp olive oil extra virgin
- 1 small lemon juiced, 2-3 tbsp to taste
- 2 tbsp sesame tahini
- 2 tsp maple syrup
- 1 tsp grainy dijon mustard
- 1 garlic clove minced
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Prepare the pasta: to a large pot of generously salted water, cook the pasta according to package directions. Drain and toss with a generous splash of olive oil to prevent the pasta from sticking. Sammy's tip: allow the pasta to cool before adding the dressing and herbs to avoid the herbs from wilting.
- Make the dressing: while the pasta is cooking, prepare the dressing by combining all of the ingredients in a small blender or food processor. Mix until smooth.
- Chop the herbs: finely chop the parsley, basil and mint.
- Assemble: to a large bowl, add the cooked pasta, fresh herbs, lemon zest and dressing. Gently toss to combine, ensuring each piece of pasta is coated.
- Garnish: with toasted pine nuts and fresh cracked pepper.
Video
Nutrition
Calories: 466kcal | Carbohydrates: 47g | Protein: 9g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Sodium: 314mg | Potassium: 219mg | Fiber: 3g | Sugar: 4g | Vitamin A: 499IU | Vitamin C: 8mg | Calcium: 47mg | Iron: 2mg
