The festival of Lag BaOmer is coming up, a time when it’s traditional to light bonfires, and many people make barbecues as well. What goes perfectly with grilled hot dogs and hamburgers? A nice cold pasta salad! This is an easy one to throw together, and not only delicious, but pretty as well.

Serve the salad immediately, or you can refrigerate it for a couple of days and it will still taste great.

Salad Ingredients:
- 1 (1 lb.) box pasta, cooked
- 2 yellow bell peppers, diced
- 2 large carrots, peeled and diced
- 4 celery stalks, diced
- 6–8 radishes, sliced
Dressing Ingredients:
- ¾ cup mayonnaise
- 2 tbsp. mustard
- 3 tbsp. sugar
- 1 tsp. salt
- 1 tsp. garlic powder
- 1 tbsp. vinegar
Directions:
- Cook the pasta according to packet directions. Be careful not to overcook it. Pasta should be cooked, but still firm. Rinse and let cool.
- Dice the pepper, carrots and celery, and slice the radishes.
- Toss the pasta and veggies.
- In a small bowl, mix the all the dressing ingredients together, except the vinegar. Then add the vinegar slowly, mixing in one direction to avoid lumps.
- Serve immediately or refrigerate for a couple of days.
Serves: 12 (as a side dish)

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