Ingredients

• 1 cup dry pasta
• 1 cup frozen peas
• 1 cup of radishes, chopped
• 1/2 a large seedless cucumber, cubed
• 4 oz of feta cheese, cubed
• 1/2 cup fresh herbs of choice, chopped (more if desired)
• salt and pepper to taste

for the dressing:

• 1 tbsp white miso paste
• 1 1/2 tbsp tahini
• juice of 1/2 lemon
• 1 tsp honey
• 2 tsp soy sauce
• 2 tsp olive oil

Instructions

1. Bring a medium pot of water up to a boil. Cook the pasta according to package instructions. Using a slotted spoon, remove the pasta from the water and into a serving bowl.
2. Add the peas to the pasta water to blanche for about 30 seconds. Drain the peas and add to the serving bowl.
3. Let the peas and pasta cool completely before adding the rest of the ingredients.
4. Add the radishes, cucumber, feta, and herbs to the bowl. Toss the ingredients together.
5. To make the dressing, add all of the ingredients to a small mason jar and shake to combine until smooth. Taste and adjust flavor as desired.
6. Pour the dressing over the pasta and veggies, toss to combine.* Salt and pepper to taste.
7. Place pasta salad in fridge for 30 minutes to an hour to let the flavors combine. Enjoy cold.

*I recommend doubling the amount of dressing, you can dress the salad with extra dressing or save the extra dressing for other salads.