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


  1. Cook the pasta according to packet directions. Be careful not to overcook it. Pasta should be cooked, but still firm. Rinse and let cool.
  2. Dice the pepper, carrots and celery, and slice the radishes.
  3. Toss the pasta and veggies.
  4. 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.
  5. Serve immediately or refrigerate for a couple of days.

Serves: 12 (as a side dish)