Pear & Radish Basil Pesto Pasta Salad
Bright, colourful and utterly delicious, this pasta salad is not your regular pasta recipe. It's a Soulfully Tasty Signature Dish made to impress with its flavours, textures and presentation.
Summer on a plate! I don't even know how to describe this fantastic salad and make it justice. I genuinely feel I'd like to make it for you, and set up a stand at farmer's market so you can all come and taste test it. :) You'd fall in love with it and the very first bite!
So, what's so special about this pasta salad? First off, the combination of flavours. Basil is one of the fragrant aromatic herbs that elevates a dish. It's minty, slightly sweet but also peppery. Such a complex herb that brings freshness and brightness to a plate of food.
To balance the basil's minty and peppery notes, the addition of sweet ingredients is welcome, hence the pear choice. Pears bring a unique crunchy texture to the plate, on top of subtle nutty and vanilla-like notes that go so well with the basil's fragrance. I suggest you choose slightly underripe pears rather than ripe. This salad is all about the balance of flavours and textures.
One veggie that pairs well with the sweetness of the pears is the radish. Even if the radishes are more of a spring-summer root vegetable, they complement each other so well. Radishes are also slightly hot, spicy but not always. You can choose whichever type of radishes you find at your local market.
Now, ask me about my basil pesto. There is a traditional way of making basil pesto, but this is no classic recipe for pesto. It's better! Yes, I'm that confident. Try it, and let me know if you agree. Instead of pine nuts, I went for pumpkin seeds. They're cost-effective and a good source of zinc, magnesium, and healthy fats that we all need for optimal health.
The best tip to obtain a creamy pesto is to soak the pumpkin seeds previously to adding to the recipe. I usually soak my seeds overnight in the fridge. I find it's the easiest way. After experimenting with this pesto, I've lastly decided to add coconut aminos to brings more richness to the sauce. And it indeed does. One suggestion, though – add the coconut aminos first and taste test it before adding the indicated amount of salt. You might find the pesto too salty for your taste. The overall recipe doesn't call for any additional salt. The basil pesto brings most of the flavour punch.
Another best part of this salad is that you can enjoy it cold, so there is no pressure to keep the pasta warm. It's a summer salad that is meant to be served at room temperature or served cold. After refrigeration, the veggies are not as fresh, of course, but it's still an enjoyable salad.
The second tip that makes this salad a hit is that you can cook small amounts at a time. The basil pesto can be kept refrigerated for up to a week, so you can prepare a fresh batch of pasta any day of the week and add the fresh cut pears and radishes to the salad. Food is best when served fresh.
This pasta salad is such a good option for dinner. Trust me, make it, and you'll fall in love with it. It's a spectacular dish! :)
Until next time,
T
