Step 1

Chop the green onions and basil for easier blending. Wash and dry cilantro and parsley. Small tender stems are ok.

Step 2

Combine herbs and onions in a blender with the olive oil, tahini, and lemon juice. Blend until smooth.

Step 3

Add water as needed to reach a thick, creamy dressing. Add salt and pepper to taste.

Step 4

Cook the pasta to al dente in a pot of salted water. Drain immediately. Allow to cool slightly.

Step 5

Chop the cucumber into small pieces.

Step 6

In a large bowl, combine the pasta, white beans, chopped cucumber, olives, and pumpkin seeds. Add all the dressing and toss to coat.

Step 7

Best served the same day but can be stored for up to 2 days. Bring to room temperature before serving.