Ingredients:

For the Salad:

• 8 oz gluten-free pasta (such as rice or quinoa pasta)
• 2 medium summer squash, thinly sliced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh basil leaves, chopped
• 1/4 cup fresh parsley leaves, chopped
• Salt and pepper to taste

For the Tahini Dressing:

• 1/4 cup tahini
• 2 tablespoons fresh lemon juice
• 2 tablespoons water (adjust for desired consistency)
• 1 clove garlic, minced (optional)
• 1 teaspoon pure maple syrup or honey (adjust to taste)
• Salt and pepper to taste

Instructions:

1. Cook the gluten-free pasta according to the package instructions. Once cooked, drain and rinse with cold water to stop the cooking process. Set aside.
2. In a large mixing bowl, combine the cooked pasta, sliced summer squash, halved cherry tomatoes, chopped red onion, basil, and parsley.
3. In a separate bowl, prepare the tahini dressing by whisking together the tahini, fresh lemon juice, water, minced garlic (if using), maple syrup or honey, salt, and pepper. Adjust the water quantity to achieve your desired dressing consistency.
4. Pour the tahini dressing over the pasta and vegetables. Toss everything together until the pasta and vegetables are well coated with the dressing.
5. Taste the salad and adjust the seasoning with additional salt, pepper, or lemon juice if needed.
6. Chill the pasta salad in the refrigerator for about 30 minutes before serving to allow the flavors to meld.
7. When ready to serve, give the pasta salad a final toss and garnish with additional fresh basil and parsley leaves.
8. Serve the gluten-free dairy-free summer squash pasta salad as a refreshing and flavorful side dish for your summer gatherings or as a light meal on its own.