Tina’s still off galavanting in the City That Never Sleeps, so you’re stuck with me for the rest of the week. Fortunately, I’ve been hoarding some good stuff and now it’s time to share it!
This salad is so colorful, which is one of my favorite characteristics of a meal. (yes, Matt makes fun of me for it. But what’s more depressing than a plate full of blah looking food? Not much, I’d say.) I had never used a radish before – and can’t recall ever trying one, actually – but it was a spicy, delicious addition to this salad. The original recipe calls for you to blanch spinach to include but something about that just didn’t sound very good to me so I left it out.
This would be a lovely addition to a summertime supper; grill some chicken and prepare some fruit and you’ve got a great meal!
Pesto Pea Pasta Salad
adapted from Soup Addict
12 ounces dried pasta (wagon wheels!)
1/2 cup prepared basil pesto
1/2 cup greek yogurt (light is fine)
2 heaping tablespoons mayonnaise (light is fine)
1 squeeze lemon juice
salt & pepper to taste
1 cup freshly shucked peas (or frozen)
4-5 radishes, trimmed and thinly sliced
Prepare pasta according to package instructions, adding peas to final 2 minutes of cooking. Drain, rise and set aside to cool.
Combine pesto, yogurt, mayo, lemon juice and salt and pepper.
Pour pasta and peas in serving dish, add radishes. Pour dressing over top, being careful not to over-dress salad. (I thought this was too much dressing). Toss, and season with salt and pepper to taste.
Serve immediately, or refrigerate until time for supper!
I’m whooped after staying up for that game… Go Cocks anyway!