Mista Pasta Salad with Radishes

Mista Pasta Salad with Radishes

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This pasta salad is fresh and full of flavor. With crunchy radishes and mista pasta, this salad brings a fun and aesthetic approach to traditional pasta salad. We've got all the colors of the rainbow, all of the beautiful Mediterranean flavors under the sun, and everything you need to brighten up your dinner or party.

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Chicago, IL

Time needed

20 min preparation

Serving Size / Yield

10 servings

Ingredients

  • 1 pound of pasta mista (if you can't find this type of pasta, sliced lasagna noodles work just as well!)
  • 1 cup frozen peas
  • 1 cup Italian dressing
  • 1 chopped yellow bell pepper
  • 1 small red onion
  • 1 container, about 1-2 cups, grape tomatoes
  • 1 chive
  • 2 carrots, peeled
  • 1/2 pound pancetta, chopped and crisped
  • 1 cup marinated olives
  • 1 cup sliced radishes

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Directions

Start off by boiling your pasta in salted water. While the pasta is boiling, chop up your veggies. You can chop as big or small as you like, in our version we finely sliced the carrots and left the grape tomatoes and olives alone because they're already bite sized. Do whatever fits your occasion!

As soon as your pasta is al dente, drain and allow it to cool.

In a large bowl, toss together all of your veggies, reserving a small part of the radishes for garnishing. Take your noodles and cut into quarters lengthwise. Add the noodles to the bowl and toss. Pour in your salad dressing and pancetta and toss everything once more.

Garnish with some radishes on top, and serve!


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