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Spring Salad with Penne and Tahini Dressing

Toss together market-fresh veggies, al dente penne (or bow tie pasta, fusilli, or even macaroni), homemade dressing, and a sprinkle of love. Swap in your favorite seasonal vegetables to customize an easy side dish or add some extra protein (like chicken, tofu, or chickpeas) for a delicious meal-size salad. The salad comes together with just 11 ingredients, then sliced almonds and fresh mint tie all the flavors together.

Ingredients

Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

For dressing
⅓ cup olive oil
¼ cup tahini
2 tablespoons Kikkoman® Rice Vinegar
2 tablespoons honey
¼ teaspoon garlic, minced
¼ teaspoon sea salt

For salad
2 cups whole wheat penne pasta, uncooked
6 ounces asparagus, trimmed into 2 inch pieces, ends discarded
1 cup English peas
½ cup radishes, sliced
4 cups baby kale

For garnish
2 tablespoon almonds, sliced
2 large mint leaves, finely chopped

Instructions

  1. Combine ingredients for dressing in a small mixing bowl. Whisk until smooth. Refrigerate in a small jar until ready to be used.
  2. Cook pasta according to package directions.
  3. While pasta cooks, bring 4 cups of water to a boil in a medium saucepan. Add asparagus and boil for 3 minutes. Add peas and boil for 2 minutes longer. Strain and immediately add asparagus and peas to an ice bath for 5 minutes.
  4. Drain pasta and rinse with cold water. Add pasta, asparagus, peas, radishes and baby kale to a large mixing bowl. Pour dressing on top and gently toss to coat. Transfer to a serving platter and top with sliced almonds and mint.

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