Skip to content
My debut cookbook Savoring is now available for purchase!
Murielle Banackissa
Closeup of pasta salad with microgreens, peas, and fresh herbs

Spring Inspired Pasta Salad with Lemon Tahini Dressing

Print recipe
50 mins Prep: 10 mins Cook: 10 mins Refrigeration Time: 30 mins
Serves 4

Bright and lemony, this Spring Inspired Salad is packed with delicious spring veggies such as peas, snap peas and arugula. Finished off with a tangy lemon tahini dressing and some fresh dill, it is wonderful as a side dish or as a main!


Creamy Tahini Dressing

  • 3 tbsp lemon juice
  • 2 tbsp olive oil
  • 2 tbsp runny tahini
  • 2 tbsp fresh dill , washed and chopped
  • 1 tsp whole grain Dijon mustard
  • 1 tsp maple syrup
  • 1 garlic clove , grated using a microplate grater
  • ½ tsp sea salt
  • ½ tsp freshly cracked black pepper
  • Zest of half a lemon

Pasta Salad

  • ½ pound rotini pasta (wheat or gluten free)
  • cup frozen peas
  • 1 cup snap peas (about 100g), halved
  • ½ cup arugula


  1. Step 1

    Prepare the dressing by adding all the dressing ingredients into a bowl. Give it a stir and set aside.

  2. Step 2

    To a saucepan, add water and 1 teaspoon of salt. Bring to a boil.

  3. Step 3

    Once boiling, add the pasta. Cook until al dente.

  4. Step 4

    Before draining, add frozen peas and cook for 30 more seconds.

  5. Step 5

    Drain and add to a bowl along with a 1/2 of the dressing. Stir to coat and let cool for 30 minutes.

  6. Step 6

    After 30 minutes, add the remaining dressing, the snap peas and arugula and stir.

  7. Step 7

    Give the salad a taste and adjust the seasoning if desired. Add more salt for extra saltiness, more pepper for more heat and lemon for acidity.

  8. Step 8

    Keep for up to 2 days in the fridge, covered.

Common Questions & Swaps

  • Can I replace the tahini with another nut or seed butter? I think almond butter and cashew butter would both work great in this recipe as their flavour is rather mild.
  • Can I use smooth dijon mustard instead of the whole grain type? Yes absolutely!

  • Can I use a gluten free pasta or another shape of pasta? Yes totally. My suggestions for pasta salads are: fusilli, orecchiette, macaroni and penne.

  • Can I replace the peas with another frozen vegetable? Yes; I think edamame and corn would work well here. Simply add them in the last 30 seconds of cooking of the pasta, as the recipe indicates.

Closeup of pasta salad with microgreens, peas, and fresh herbs
Overhead of pasta salad surrounded by microgreens, peas, and a glass of water.
Pasta salad in a plate
Closeup of pasta salad on fork