Summer Pasta Salad

Summer Pasta Salad

I brought a pasta salad to my sister-in-law’s for the 4th of July and it was delicious.  I picked a salad with radish because I had leftovers from the Thai chicken tacos I made earlier in the week (and highly recommend).  The picture is from the original recipe but I doctored it up a bit.  If you want the recipe from the picture follow the link; otherwise, my recipe is below.

This pasta is very simple to make and great for a party because there is no mayonnaise.  It was served chilled at the BBQ without meat and we decided to add lamb for a more satisfying dinner the next day.  One night we ate the pasta cold with warm lamb. The following day, I heated up the pasta and lamb.  There is a lot of flexibility to do what you’d like.

Lamb, Radish and Fennel Pasta
Servings (8-10)

    • Box of whole wheat rotini pasta
    • 1 teaspoon salt
    • 1/4 cup lemon juice
    • 3 tablespoon olive oil
    • 1 tablespoon Dijon mustard
    • 1/2 teaspoon pepper
    • 3/4 cup diced fennel
    • 1 cup radish
    • 2 tablespoons chopped fresh mint
    • 3 tablespoons minced green onion
    • 1 pound ground lamb
  1. Cook pasta according to package.  Drain and rinse with cold water and set aside.
  2. In a large bowl combine salt, lemon juice, olive oil, mustard and pepper; mix well.  Add fennel, radish mint, and onion; mix well.  Add cooled noodles and thoroughly coat with mixture.  
  3. It’s a matter of preference if/when you cook the lamb.  It can be added warm to cooled noodles or chilled with pasta.  The pasta can also be eaten warm.

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