My idea for the above subline was either “hot GRILL summer” or “pasta salad is not a side chick,” but I think both (don’t) work beautifully. Plus, I figured this dairy-free recipe needed a little cheese (I’ll stop now before you all unsubscribe). In all things recipe seriousness, the tahini cashew alfredo is every bit as creamy and rich as the classic version, tossed with quinoa fusilli and finished with charred asparagus and sweet corn straight off the grill. Plus, it works hot or cold and won’t leave you questioning “how long can this mayo-containing xyz salad stay outside in the hot sun?” at the BBQ.
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