Enjoy this colorful dish warm or chilled; leftovers are perfect for a brown bag lunch the next day. Add grilled shrimp kabobs and a crisp Sauvignon Blanc for a relaxing meal with friends.

Recipe by Southern Living March 2011

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Jennifer Davick; Styling: Lydia DeGaris Pursell

Recipe Summary

total:
30 mins
Yield:
Makes 6 to 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook pasta according to package directions, adding sweet peas and snow peas during last minute of cook time. Drain.

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  • Toss pasta mixture with radishes and next 5 ingredients; season with salt and pepper to taste. Sprinkle with bacon and, if desired, crumbled goat cheese.

  • *1 (16-oz.) package farfalle (bow-tie) pasta may be substituted.