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Snap Pea and Radish Pasta Salad

June 5, 2011

It is BBQ season, so time to pull out those classic recipes for picnics or parties. Here are a few links to past recipes that I have made that would work well,

This weekend, I decided to try a few new recipes, and this one is a bit of an odd duck. Yesterday morning, I tried to pull together a pasta salad purely from ingredients in our fridge. It was an eclectic bunch, which I cross checked with a few recipes, and kept it healthy with light sour cream. Enjoy!

Snap Pea and Radish Pasta Salad

  • 1 lb whole wheat rotini
  • 3/4 cup light sour cream
  • Juice of 1/2 a lemon
  • 2 tb chives, chopped
  • 2 tb dill, chopped
  • 1/2 cup of Italian parsley, chopped
  • 3 cups sugar snap peas, ends trimmed then cut in half crosswise
  • 1 bunch spring radishes, sliced and chopped
  • 1/3 cup of red onion, diced
  • Salt and Pepper to taste

1. Boil a pot of water, salt it, and cook rotini. With one minute left on the rotini, throw the snap peas in. Let cook, and drain. Let your pasta and peas cool.

2. In a bowl, whisk the sour cream, parsley, chives, lemon juice, salt and pepper. Stir until the ingredients appear to be even.

3. Once the pasta is room temp, toss together your pasta, onions, and radishes. When you are about to serve the dish, stir in the dressing. Note: It is important to add this right before serving so that the pasta doesn’t soak up the dressing.

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