Mista Pasta Salad with Radishes
Serving Size / Yield
- 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
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!