1 cup green beans, sliced in half lengthwise and cut into 1-inch pieces
8 ounces short curly pasta
2 medium yellow squash, spiralized or very thinly sliced
1 (14-ounce) can artichoke hearts, drained and sliced into quarters
¾ cup cooked navy beans, drained and rinsed
1 cup halved cherry tomatoes
¼ cup thinly sliced red onion
½ cup chopped parsley
½ cup chopped basil
2 tablespoons sunflower seeds
½ teaspoon sea salt, more to taste
For the dressing
¼ cup tahini
¼ cup almond milk or water
2 tablespoons lemon juice
2 tablespoons apple cider vinegar
½ tablespoon Dijon mustard
¼ teaspoon maple syrup
sea salt and black pepper, to taste
Bring a large pot of salted water to a boil. Prepare the pasta according to the instructions on the package, cooking just past al dente. Drain and rinse with cold water.
Make the dressing: In a small-medium bowl, whisk together the milk, tahini, lemon juice, apple cider vinegar, mustard, maple syrup, salt, and pepper.
In a very large bowl, combine the pasta, green beans, yellow squash, artichoke hearts, navy beans, cherry tomatoes, red onion, olives (optional). Toss with the dressing. Mix in the parsley, basil, and sunflower seeds. Season to taste with salt and black pepper.
Serve at room temperature or store in the fridge for up to 2 days. Season to taste before serving.