Summer Pasta Salad with Fennel

10 May

Summer Pasta Salad with Fennel


* 4 oz uncooked whole-wheat pasta, corkscrew shape (about 1 ½ cups)
* 4 oz uncooked whole-wheat pasta, shell shape (about 1 ½ cups)
* 1/3 cup olive oil
* ¼ cup fresh lemon juice
* 1 tsp dried oregano
* 1 Tbsp Dijon mustard
* ½ tsp table salt
* ¼ tsp black pepper
* 2 medium garlic cloves, minced
* 1 large can black olives, drained
* 1 medium orange pepper, chopped (about 1 cup)
* 1 medium sweet red pepper(s), chopped (about 1 cup)
*1 cup grape tomatoes
* 1 medium yellow summer squash, halved lengthwise and sliced (about ½ cup)
* 1 fennel bulb chopped
* 1 cup frozen green peas, thawed


* Cook pasta according to package directions; drain. Rinse pasta with cold water; drain again and set aside.

* Meanwhile, in a large bowl, prepare salad dressing by mixing together oil, lemon juice, oregano, mustard, salt, black pepper and garlic.

* Combine cooked pasta with vegetables and dressing in the bowl; toss thoroughly to coat. Cover and chill about 2 hours.

One Response to “Summer Pasta Salad with Fennel”

  1. Lisa Palermo May 12, 2012 at 3:18 am #

    Looks fresh and yummy! 🙂

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: