Bring a large pot of water to a boil. Add the pasta and cook until al dente according to package directions. Using a large slotted spoon, scoop out the cook pasta and place in a colander. Rinse under cold water and set aside.
Prep an ice bath by placing ice cubes and water into a large bowl.
With the same pot of water as the pasta was cooking in, add the broccoli and zucchini and cook for 1-2 minutes until bright green. Transfer the vegetables immediately into the ice bath bowl and let sit until cool to the touch. Drain in the same colander as the pasta.
Prep the rest of the vegetables: chop the pepper and remove the kernels from the cob of the corn with a knife. Since sweet corn is in season right now and so tender, I call for it raw. If your corn is more mature, then feel free to steam it before removing the kernels.
Place all of the vegetables and cooked pasta into a large bowl.
Make the dressing: whisk together the tahini, lemon juice, mustard, garlic, maple syrup, salt and pepper together. Slowly whisk in the olive oil and continue to whisk until very smooth. The tahini may break before it starts to become smooth, and that’s OK. Keep whisking. If the dressing it too thick, add a tablespoon or two of hot water to thin it out.