Fresh Spring Pasta Salad
A delightful and vibrant pasta salad filled with colorful vegetables and a light dressing, perfect for spring picnics, barbecues, or wholesome lunches.
Ingredients
Pasta and Vegetables
- 2 cups pasta (cooked and cooled)
- 1 cup fresh asparagus (cut into bite-sized pieces)
- 1 cup shelled peas (fresh or frozen)
- 1 cup cherry tomatoes (halved)
- 1/2 cup radishes (sliced)
- 1/4 cup red onion (finely chopped)
- 1 cup cucumber (diced)
- 1/4 cup fresh basil (chopped)
Dressing
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- to taste Salt and pepper
Instructions
Preparation
- Cook the pasta according to package instructions. Drain and rinse under cold water to stop the cooking process. Allow it to cool completely.
- Blanch the asparagus and peas in boiling water for about 2-3 minutes, then transfer them to an ice bath.
- In a large mixing bowl, combine the cooled pasta, asparagus, peas, cherry tomatoes, radishes, red onion, and cucumber. Toss everything gently to mix.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper until well combined.
- Pour the dressing over the pasta salad and toss gently to ensure even coating.
- Fold in the chopped fresh basil for an extra burst of flavor. Taste and adjust seasoning as desired.
- Chill in the refrigerator for at least 30 minutes before serving.
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Notes
For best results, allow the salad to chill in the refrigerator for at least 30 minutes. Store in an airtight container; it lasts about 3 days if dressed, and up to 5 days if dressing is kept separate.