In a small bowl whisk all Tahini Dressing ingredients until smooth. Set aside, or refrigerate for later.
Prepare pasta as per package direction, cooking until al dente. Drain and rinse with cold water. Set aside, or refrigerate for later.
In a large pot of boiling salted water, blanch the broccoli and green beans for 2 minutes. Remove and immediately run under very cold water to stop the cooking process. Continue under the water for 1 minute until veggies are completely cool.
In a large salad bowl toss turkey, pasta, broccoli, green beans, cherry tomatoes, basil and sun-dried tomatoes with the Tahini Dressing. Season to taste. Chill for 15 minutes, then serve topped with pumpkin seeds and additional sliced basil.