Though I cherish my Texan roots, the summer vibes in Minnesota are truly exceptional. This year, I'm missing our usual lakeside cookouts and weekend barbecues. My friends are opting for smaller get-togethers with socially distanced picnics and virtual hangouts, along with this vibrant vegetarian pasta salad.

Different settings don't mean we have to give up our beloved summer dishes. I still intend to savor juicy watermelon, grilled burgers, charred veggies, and an abundance of fresh salads featuring the season's finest produce.

I'm all in for summer salads! While a classic pasta or potato salad slathered in mayo has its charm, I prefer fresh, light flavors during this warm season. To celebrate summer, I've created a delightful vegetarian pasta salad, perfect for enjoying fresh or packing for a picnic.

Now, let's break down this pasta salad.

I used elbow-shaped chickpea pasta, which I believe is essential for pasta salads, but feel free to substitute any short pasta you have. During a FaceTime cooking session with my brother, he emphasized that for a great pasta salad, the pasta should be cooked just beyond the al dente stage. Our family has strong opinions about pasta salad!

Don't forget to load up on fresh herbs; they're a true summer treasure. Mint, basil, green onions, dill, or any herbs you have on hand will enhance the freshness of this salad. As for the veggies, I recommend keeping it simple. Use a few select vegetables to let the dressing and herbs shine. I love the combination of cucumbers, radishes, and peas for their mildness and great crunch.

Now, let's talk about the dressing. This is my go-to weekly dressing that I use on salads, roasted veggies, and sandwiches. While I love mayo, many of my friends avoid it, which I don't quite understand. However, I respect their preferences, and my creamy tahini-miso dressing fits the bill perfectly. With its umami richness, it adds flavor without overpowering the other ingredients.

If you're not familiar with tahini, it's a fantastic pantry addition. Popular in Mediterranean and Middle Eastern dishes, it's a key element in hummus. I appreciate tahini for its subtle flavor, which serves as a great base for various seasonings. In this recipe, tahini provides creaminess, while miso adds a wonderful depth of flavor. Like tahini, miso is essential in my kitchen for enhancing broths and dips with savory notes. Don't skimp on this dressing — trust me!

Pasta salad is one of my favorite summer staples, and even with our new normal, there's still plenty of room for delicious summer dishes that bring joy!

Description

This pasta salad is a summer delight, featuring fresh vegetables and a miso tahini dressing that elevates the dish.

Ingredients

  • 1 cup dry pasta
  • 1 cup frozen peas
  • 1 cup chopped radishes
  • 1/2 large seedless cucumber, diced
  • 4 ounces feta cheese, cubed
  • 1/2 cup chopped fresh herbs (more if desired)
  • Salt and pepper to taste

For the dressing:

  • 1 tablespoon white miso paste
  • 1 1/2 tablespoons tahini
  • Juice of 1/2 lemon
  • 1 teaspoon honey
  • 2 teaspoons soy sauce
  • 2 teaspoons olive oil

Instructions

  1. Bring a medium pot of water to a boil. Cook the pasta according to package directions. Use a slotted spoon to transfer the pasta to a serving bowl.
  2. Add the peas to the boiling pasta water for about 30 seconds, then drain and mix them into the serving bowl.
  3. Allow the pasta and peas to cool completely before adding the remaining ingredients.
  4. Add the radishes, cucumber, feta, and herbs to the bowl. Toss everything together.
  5. For the dressing, combine all ingredients in a small mason jar and shake until smooth. Adjust flavors as needed.
  6. Pour the dressing over the pasta and veggies, and mix well. Season with salt and pepper.
  7. Chill the pasta salad in the fridge for 30 minutes to an hour to meld the flavors. Serve cold.

Notes

*I suggest doubling the dressing amount. Use extra dressing for this salad or save it for future salads.