Spring Pasta Salad
This spring veggie pasta salad is fresh, bright, and loaded with crunchy vegetables, herbs, and a lemon vinaigrette. Perfect for Easter, spring gatherings, or meal prep lunches—light, refreshing, and totally addictive.
Ingredients
Pasta Salad
- 8 oz pasta bowtie, rotini, or orecchiette work great
- 1 cup asparagus chopped into 1-inch pieces
- 1 cup sugar snap peas or green peas
- 1/2 cup cucumber diced
- 1/4 cup radishes thinly sliced
- 1/4 cup red onion finely diced (optional)
- 1/3 cup feta cheese or mozzarella pearls
- 1/4 cup fresh herbs basil, parsley, or dill
Lemon Vinaigrette
- I like a little extra dressing so everything stays really coated—especially if you’re meal prepping.
- 1/3 cup olive oil
- Juice of 1–2 lemons depending on size
- 1 tsp Dijon mustard
- 2 tsp honey
- 1-2 garlic cloves grated
- Salt and pepper to taste
Let's Make It
Cook the Pasta
- Cook pasta according to package instructions.
- Drain and rinse with cold water to stop cooking and cool it down.
Blanch the Asparagus
- Bring a pot of water to a boil.
- Add asparagus and cook for 1–2 minutes until bright green.
- Transfer immediately to ice water (or rinse under cold water).
Make the Dressing
- In a small bowl or jar, whisk together olive oil, lemon juice, Dijon, honey, garlic, salt, and pepper.
- Taste and adjust—this is where all the flavor comes from.
Assemble
- In a large bowl, combine: pasta, asparagus, peas, cucumber, radishes, onion (if using), cheese, and herbs
- Pour dressing over the top and toss until everything is evenly coated.
Chill + Serve
- You can serve right away, but it’s even better after sitting for 30–60 minutes in the fridge.