When you think about light, refreshing meals that capture the essence of spring, this Spring Pasta Salad is exactly what you want. It’s bright, crisp, and quick to make, perfect for a simple lunch or a colorful side dish at your next gathering. The mix of fresh veggies, tangy feta, and a zesty lemon dressing creates a delightful harmony of flavors that makes every bite feel like a fresh breath of spring.
Why You’ll Love This Spring Pasta Salad
You’ll find plenty of reasons to enjoy this salad, but a few stand out. First, it’s incredibly easy to prepare—you can have it ready in under 30 minutes, which makes it great for busy days when you want something healthy without the fuss. Second, the combination of asparagus, peas, and spinach offers a fresh crunch and vibrant color that’s as pleasing to your eyes as it is to your taste buds. Finally, the lemony dressing ties everything together with a bright, tangy note that wakes up your palate and keeps you coming back for more.
Ingredients You’ll Need for Spring Pasta Salad
- 8 ounces penne pasta
- ¾ cup green peas (fresh or frozen)
- ½ pound asparagus, trimmed and cut into 2-inch pieces
- 1 cup baby spinach, roughly chopped
- ¼ cup crumbled feta cheese
- 2 tablespoons fresh basil, thinly sliced (optional)
- ¼ cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 clove garlic, minced
- 1 teaspoon honey
- ¼ teaspoon Dijon mustard
- Sea salt, to taste
How to Make Spring Pasta Salad
Start by bringing a large pot of salted water to a boil. Cook your penne pasta according to the package directions until it reaches al dente—meaning it’s cooked but still has a bit of bite.
Two minutes before the pasta finishes cooking, add the peas and asparagus to the boiling water with the pasta. This step cooks the veggies just enough so they stay crisp and bright green. Once done, drain everything using a colander, then rinse under cold water to stop the cooking process. This quick cool-down helps keep the vegetables fresh and crunchy.
While the pasta and veggies cool, prepare the dressing. In a small bowl, whisk together the olive oil, fresh lemon juice, lemon zest, minced garlic, honey, Dijon mustard, and a pinch of sea salt. This mix will add a lively, zesty flavor to your salad.
Next, combine the drained pasta and vegetables in a large bowl. Add the chopped spinach, crumbled feta, and sliced basil if you’re using it. Pour the dressing over everything and toss gently to coat all the ingredients evenly. Taste your salad and add more salt if needed.
You can serve this salad chilled from the fridge or at room temperature, depending on your preference.
How to Serve Spring Pasta Salad
This pasta salad is a versatile dish that works well in many settings. You can serve it as a refreshing lunch on its own, packed with fresh veggies and protein from the feta. It also makes a wonderful side dish alongside grilled chicken, fish, or any light main course. If you’re hosting a picnic or potluck, this salad will shine among other dishes with its fresh colors and bright flavors.
For a bit of crunch, consider adding some toasted pine nuts or sliced almonds on top just before serving. You can also pair it with warm, crusty bread to make a more filling meal.
Expert Tips for the Best Spring Pasta Salad
To get the most out of this recipe, a few pointers will help:
- Don’t overcook the pasta or vegetables. You want the pasta to be firm, and the veggies to retain their crunch and bright color. Rinsing the pasta and veggies under cold water after draining is key to stopping cooking immediately.
- Use fresh lemon juice and zest for the dressing. Fresh citrus brings a brightness that bottled lemon juice can’t match.
- Let the salad sit for at least 10 minutes after tossing to let the flavors meld. It tastes even better once the dressing has soaked into the pasta and veggies.
- If you want to add more protein, grilled chicken or chickpeas mix nicely with this salad.
- Customize the salad by swapping peas and asparagus for other spring vegetables like sugar snap peas, radishes, or baby carrots depending on what you have on hand.
How to Store Your Spring Pasta Salad
If you have leftovers, store them in an airtight container in the refrigerator. The salad will keep well for up to 2 days, but it’s best enjoyed fresh within the first day to maintain crispness. The dressing might absorb into the pasta over time, so if the salad looks dry when you take it out, stir in a splash of olive oil or a squeeze of lemon juice to refresh it.
Avoid freezing this salad, as the texture of the pasta and fresh vegetables will suffer once thawed.
Variations to Make Your Spring Pasta Salad Your Own
Feel free to experiment with this salad and add your own twists. Here are some ideas:
- Swap penne pasta for bow-tie or rotini for a different shape and bite.
- Replace feta cheese with goat cheese or shredded mozzarella for a milder flavor.
- Add fresh herbs like dill or parsley to the dressing for extra freshness.
- Toss in cherry tomatoes or roasted red peppers to introduce a sweet note.
- For a vegan version, omit the cheese and add chickpeas or tofu for protein.
- Include toasted nuts or seeds for added crunch and nutrition.
With these variations, you can keep this salad fresh and exciting all season long.
Frequently Asked Questions About Spring Pasta Salad
What kind of pasta is best for this salad?
Penne works perfectly because its tube shape holds the dressing well, but rotini or farfalle are good alternatives if you prefer.
Can I use frozen vegetables?
Yes, frozen peas and asparagus are great and convenient. Just add them to the boiling pasta water near the end of cooking as the recipe suggests.
How long does this salad keep?
It stays fresh for up to 2 days refrigerated. For the best taste and texture, enjoy it within 24 hours.
Can I prepare this salad in advance?
Absolutely! Make it a few hours ahead and keep it chilled. Just toss it again before serving.
Is this salad suitable for meal prep?
Yes, it’s an excellent option for meal prep. Store portions in airtight containers for quick, ready-to-eat meals.
Spring Pasta Salad
Equipment
- Large Pot
- Colander
- Mixing Bowl
- Whisk
Ingredients
- 8 oz. penne pasta
- 0.75 cup green peas fresh or frozen
- 0.5 lb. asparagus trimmed and cut into 2-inch pieces
- 1 cup baby spinach roughly chopped
- 0.25 cup crumbled feta cheese
- 2 Tbsp fresh basil thinly sliced (optional)
- 0.25 cup extra virgin olive oil
- 2 Tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 clove garlic minced
- 1 tsp honey
- 0.25 tsp Dijon mustard
- sea salt to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the penne pasta according to package directions until al dente.
- Two minutes before the pasta finishes cooking, add the peas and asparagus. Once done, drain everything and rinse under cold water to stop the cooking process.
- In a small bowl, whisk together the olive oil, fresh lemon juice, lemon zest, minced garlic, honey, Dijon mustard, and a pinch of sea salt to create the dressing.
- In a large bowl, combine the drained pasta and vegetables. Add the chopped spinach, crumbled feta, and sliced basil if using.
- Pour the dressing over everything and toss gently to coat. Taste and adjust salt if needed.
- Serve chilled or at room temperature.
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