Garden Picnic Pasta Salad with Veggies, Herbs, and Orange-Miso Tahini Dressing
[Vegan, Gluten-Free]

For the Salad:

• 2 small zucchinis, thinly sliced into half-moons
• 2 cups bite-sized broccoli florets
• 1 cup coarsely diced onion
• 3 cups lightly packed bite-size, hand-torn kale (rinsed and cleaned)
• 1 pound whole-grain or gluten-free fusilli pasta, cooked and rinsed
• 1 14-oz can chickpeas, drained and rinsed
• 1 cup halved cherry tomatoes
• 1/4 cup lightly toasted pine nuts
• 1/4 cup lightly packed coarsely chopped parsley
• 1/4 lightly packed coarsely chopped basil
• 1 tablespoon minced garlic
• 1 1/2 cups orange-miso tahini dressing (recipe below)

For the Orange-Miso Tahini Dressing:

• 1 cup tahini
• 1/2 cup fresh orange juice (from 2-3 oranges)
• 1/2 cup warm water
• 1/4 cup white miso
• Juice of 1 lime
• 1 teaspoon minced garlic
• 1/2 teaspoon crushed red chili flakes
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon onion powder
• 1/4 cup finely chopped parsley