WAIT! Before you start folding up the picnic table and packing away the lawn darts, let’s pretend like it’s still summer for just a little bit longer, please? While everyone else rushes to embrace the new pumpkin-infused season, plenty of warm, sunny days remain in the forecast yet, with much of the west coast in particular still due for a solid heatwave soon. Despite what the calendar may tell you, take a look outside before donning that heavy sweater. Let’s party like fall is but a distant concept for later days, concerning only overly cautious weathermen determined to throw shade on our fun.
My encouragement is of course entirely self-serving, but you see, it would be a shame to sit on this great pasta salad for another full year. Inspired by a trip to Baia Pasta, my neighbors in Oakland that I never knew lived next door all along, such incredible noodles need little ornamentation to shine on any table.
These small-batch artisan noodles are making a big splash nationwide thanks to an obsessive level of passion for every detail. Obvious considerations are the specific amounts of protein, moisture, type of flour, but what about the drying temperature and time? Procuring the unique shapes and the obscure dies to extrude them? Determining the types of wheat that can endure such a demanding process without breaking, dissolving, or crumbling under the pressure? That’s to say nothing of the unconventional seasonings blended into some of the more colorful pastas, giving rise to a full rainbow of bright, bold flavors.
Organic durum, whole durum, spelt, whole spelt, and whole khorasan wheat are the foundations of each charming twist, twirl, and tube. Pale, limp spaghetti strands are no where to be seen here, and you’d never miss them in the first place.
To fully celebrate such an exquisite yet uncomplicated staple, the greatest (and most challenging) task for the cook is to simply not mess with perfection. It’s already great as is- What more could one add?
In this case, my inclusions are more like additional refrains of the chorus, echoing and underscoring what already got the crowd off their feet to sing. Beautiful Organic Durum Wheat Flavored Soup Radiatori (Dynamos) are infused with beets, spinach, and tomatoes, which are exactly the same guests I invited to harmonize. Yes, that’s why it’s the BeST pasta salad, but for more than that cute pun alone. Accented with an invigorating punch of fresh basil, savory yet subtle white miso, and a light kiss of buttery avocado oil, it might very well be best dish of the season altogether, if we can sneak this last ode to summer in, right under the wire.
Smothering any of the superlative pastas from Baia with a heavy sauce seemed a crime, though I’ll readily admit, later experiments with mac and cheese were a stunning success…
But that can wait for colder days. For now, let’s revel in the fading sunlight, the last call of summer, until we reach the very bottom of the bowl.
- 2 Cups Grape or Cherry Tomatoes, Halved
- 1 Medium Gold Beet, Peeled and Spiralized
- 8 Ounces Rainbow Radiatori Pasta, Cooked, Rinsed in Cold Water, and Thoroughly Drained
- 4 Cups Baby Spinach
- 3 Scallions, Thinly Sliced
- 1 Clove Garlic, Very Finely Minced
- 1/4 Cup Avocado Oil
- 3 Tablespoons Sherry Vinegar
- 2 Tablespoons White Miso Paste
- 1/2 Cup Fresh Basil, Roughly Chopped
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Ground Black Pepper
- As you might imagine, this pasta salad comes together very quickly and easily. If you’ve gone through the trouble of prepping the ingredients as listed, you probably aren’t even reading this instruction right now. That’s okay; I wouldn’t bother either. Simply toss everything together until well blended, and either enjoy immediately, or chill for up to 4 hours. Savor a taste of summer all over again.
Amount Per Serving: Calories: 150 Total Fat: 7g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 0mg Sodium: 312mg Carbohydrates: 19g Fiber: 2g Sugar: 7g Protein: 3g