Picture a big bowl of pasta glistening in shades of emerald and jade—tender spirals coated in a silky green dressing, flecked with crisp cucumbers, fresh herbs, and sweet peas.
This green pasta salad is a cool, invigorating meal that comes together fast, making it ideal for quick lunches, busy weeknights, and easy entertaining. It’s light yet satisfying, perfect for beginners, families, and anyone who loves fresh, vibrant flavors without a lot of work.
I still remember the first time it saved me: friends texted they were “five minutes away” and I’d nothing ready.
A quick boil of pasta, a blitzed green sauce, a few chopped vegetables, and suddenly there was a generous, beautiful bowl on the table that felt planned, not panicked.
It shines at Sunday suppers, potlucks, desk lunches, and last-minute gatherings. Ready to bring this dish to life?
Why You’ll Love It
- Packs in fresh green veggies, herbs, and bright, zesty flavor
- Comes together quickly with simple prep and minimal cooking
- Makes a versatile side dish or light main for any season
- Easily customizable with different greens, herbs, cheeses, or proteins
- Tastes even better after chilling as the flavors meld together
Ingredients
- 8 ounces pasta shells, small — choose a short, sturdy shape for better texture
- 4 cups water, boiling — enough to keep pasta moving freely
- 1 tablespoon salt, for pasta water — heavily season for flavorful pasta
- 1 cup broccoli florets, small — cut into bite-size pieces for even blanching
- 1 cup baby spinach, packed — rinsed and patted dry
- 1 cup arugula, loosely packed — adds a peppery bite
- 1 cup cucumber, diced — use firm, seedless if possible
- 1 cup green bell pepper, diced — pick a glossy, firm pepper
- 1 cup peas, frozen, thawed — sweet peas work best
- 2 tablespoons red onion, finely minced — for sharp, aromatic crunch
- 1/4 cup fresh basil leaves, chopped — use tender leaves only
- 1/4 cup fresh parsley leaves, chopped — flat-leaf for best flavor
- 1/4 cup olive oil, extra-virgin — good fruity oil makes the dressing
- 2 tablespoons lemon juice, fresh — brighten flavor just-squeezed
- 1 tablespoon white wine vinegar — adds clean acidity
- 1 teaspoon Dijon mustard — helps emulsify the dressing
- 1 clove garlic, minced — fresh clove, not pre-chopped
- 1/2 teaspoon salt, fine — to season the salad and dressing
- 1/4 teaspoon black pepper, freshly ground — adjust to taste
- 1/4 cup feta cheese, crumbled (optional) — choose brined feta for tang
- 2 tablespoons toasted pine nuts (optional) — toast lightly for nuttiness
Step-by-Step Method
Bring a large pot of salted water to a rolling boil. Add the pasta shells and cook until al dente, following package directions, about 8–10 minutes. Stir occasionally so they don’t stick. Aim for tender but still slightly firm, since the pasta will absorb dressing later and soften more as it chills.
Blanch the Broccoli
Add the broccoli florets to the pot during the last 2 minutes of pasta cooking. Let them turn bright green and just tender. Quickly drain pasta and broccoli together in a colander. Rinse under cold water to stop the cooking and cool completely. Drain extremely well so excess water doesn’t dilute the dressing.
Prep the Greens and Veggies
On a cutting board, chop the baby spinach and arugula into bite-sized pieces. Dice the cucumber and green bell pepper evenly for a consistent texture. Finely mince the red onion so its flavor doesn’t overwhelm. Chop the basil and parsley. Keep everything relatively small and uniform so each forkful has a balanced mix.
Combine Pasta and Vegetables
Transfer the cooled, well-drained pasta and broccoli to a large mixing bowl. Add the chopped spinach, arugula, cucumber, green bell pepper, peas, red onion, basil, and parsley. Gently toss with a wooden spoon to distribute the vegetables evenly throughout the pasta. Make certain the pasta is fully cool at this stage so the greens stay crisp and vibrant.
Whisk the Lemon Dressing
In a medium bowl, whisk together the olive oil, fresh lemon juice, white wine vinegar, Dijon mustard, minced garlic, salt, and black pepper. Whisk vigorously until the mixture looks creamy and emulsified. Taste and adjust with more lemon or salt if desired. A well-emulsified dressing will cling better to the pasta and vegetables.
Dress and Toss the Salad
Pour the lemon dressing evenly over the pasta mixture. Toss thoroughly with a wooden spoon, lifting from the bottom of the bowl so everything is well coated. Take your time to distribute the dressing; there should be no dry pockets of pasta. Make certain the herbs and vegetables are mixed through for consistent flavor in every bite.
Fold in Cheese and Nuts
If using, gently fold in the crumbled feta cheese and toasted pine nuts. Use a light hand so the feta stays in small pieces and the nuts remain intact. This step adds creaminess and crunch, balancing the fresh greens. Taste again and adjust seasoning now, adding a pinch of salt or squeeze of lemon if needed.
Chill and Finish Before Serving
Cover the bowl tightly and refrigerate for at least 30 minutes to let the flavors meld. Just before serving, toss the salad again to redistribute dressing. Taste it cold, since flavors mute in the fridge, and adjust salt, pepper, or lemon juice. If the salad seems dry, add a small splash of olive oil or reserved dressing.
Ingredient Swaps
- Use any short pasta (rotini, penne, farfalle); whole‑wheat or gluten‑free pasta work well for dietary needs.
- Swap greens based on what you have: kale or romaine for spinach/arugula, zucchini or celery for cucumber, and any green pepper or snap peas for bell pepper/peas.
- For dairy-free/vegan, omit feta or use a plant-based cheese; replace pine nuts with sunflower seeds or almonds for a budget option.
You Must Know
– Swap / Flavor Boost – For a creamier, richer version, fold in 1 diced avocado** just before serving and add 1–2 tablespoons** chopped fresh dill or chives;
this keeps the avocado from browning and adds a fresh, aromatic lift.
Serving Tips
- Serve slightly chilled in a wide shallow bowl to showcase all the green colors.
- Pair with grilled chicken, salmon, or tofu for a complete, protein-rich meal.
- Spoon into small cups or jars for easy picnic or potluck portions.
- Serve atop a bed of extra arugula for added height and peppery freshness.
- Offer lemon wedges and extra feta on the side for customizable finishing touches.
Storage & Make-Ahead
This salad keeps well in the fridge for up to 2 days in an airtight container.
For best texture, add feta, nuts, and any avocado just before serving.
You can make it a day ahead; reserve some dressing to stir in later.
This pasta salad doesn’t freeze well.
Reheating
Reheat gently to avoid drying: add a splash of water or oil.
Warm brief portions in the microwave, covered.
Warm larger amounts in a low oven or on the stovetop over low heat.
Green Potluck Classic
You’ve got familiar comforts—pasta, peas, a little feta if you’d like—wrapped in a lemony, garlicky dressing that wakes everything up without feeling heavy.
It sits happily on a crowded buffet, stays green and crisp, and tastes just as good an hour later.
Guests can spoon it beside anything, and it quietly makes every plate look more vibrant.
Final Thoughts
Give this green pasta salad a try the next time you want something fresh, colorful, and satisfying on the table.
Don’t hesitate to tweak the greens, herbs, or mix-ins to make it your own perfect version.
Frequently Asked Questions
Can I Make This Green Pasta Salad Completely Vegan and Dairy-Free?
Yes, you can. I’d skip the feta, toast extra pine nuts, maybe add creamy avocado. I’d whisk a garlicky lemon dressing, then chill everything so the flavors mingle like friends around a candlelit table.
What Protein Add-Ins Work Best Without Overpowering the Fresh Green Flavors?
I’d reach for tender chickpeas, grilled lemony tofu cubes, or torn rotisserie chicken. They tuck into the greens like little treasures, soaking up that bright dressing without shouting over the salad’s fresh, gardeny whisper.
How Can I Adapt This Recipe for Gluten-Free or Low-Carb Diets?
You can swap pasta for gluten-free shells or tender chickpea rotini; for low-carb, I’d tumble in zucchini ribbons or shirataki noodles, then keep the same silky lemon dressing wrapping everything in bright, herb-scented comfort.
Is This Pasta Salad Safe to Leave Out at Room Temperature for Parties?
No, it’s not safe for more than 2 hours at room temp. I’d keep it chilled on ice, then refresh it from the fridge, so every cool, tangy forkful still feels bright and picnic‑perfect.
What Wine or Beverages Pair Well With This Green Pasta Salad?
I’d pour a chilled Sauvignon Blanc or Pinot Grigio; their citrusy snap loves all that green. For non‑alcoholic, try sparkling water with lemon, or iced green tea—light, grassy, and quietly rejuvenating beside your bowl.
Green Pasta Salad
Equipment
- 1 Large pot
- 1 colander
- 1 large mixing bowl
- 1 Medium bowl
- 1 Cutting board
- 1 Chef's knife
- 1 Whisk
- 1 Wooden spoon
- 1 measuring cup set
- 1 measuring spoon set
Ingredients
- 8 ounce pasta shells small
- 4 cup water boiling
- 1 tablespoon salt for pasta water
- 1 cup broccoli florets small
- 1 cup baby spinach packed
- 1 cup arugula loosely packed
- 1 cup cucumber diced
- 1 cup green bell pepper diced
- 1 cup peas frozen thawed
- 2 tablespoon red onion finely minced
- 1/4 cup fresh basil leaves chopped
- 1/4 cup fresh parsley leaves chopped
- 1/4 cup olive oil extra-virgin
- 2 tablespoon lemon juice fresh
- 1 tablespoon white wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic minced
- 1/2 teaspoon salt fine
- 1/4 teaspoon black pepper freshly ground
- 1/4 cup feta cheese crumbled optional
- 2 tablespoon toasted pine nuts optional
Instructions
- Bring the water and salt to a rolling boil in the large pot over high heat.
- Add the pasta shells to the boiling water and cook according to package directions until al dente, about 8–10 minutes.
- In the last 2 minutes of pasta cooking, add the broccoli florets to the pot to blanch.
- Drain the pasta and broccoli in the colander, then rinse under cold water until completely cool and drain well.
- Place the cooled pasta and broccoli in the large mixing bowl and set aside.
- On the cutting board, chop the spinach, arugula, cucumber, green bell pepper, red onion, basil, and parsley as directed.
- Add the chopped spinach, arugula, cucumber, green bell pepper, peas, red onion, basil, and parsley to the mixing bowl with the pasta.
- In the medium bowl, whisk together olive oil, lemon juice, white wine vinegar, Dijon mustard, garlic, salt, and black pepper until emulsified.
- Pour the dressing over the pasta mixture and toss thoroughly with the wooden spoon until everything is evenly coated.
- Gently fold in the feta cheese and toasted pine nuts, if using.
- Cover the bowl and refrigerate the salad for at least 30 minutes to allow flavors to meld.
- Toss the salad again before serving and adjust seasoning with additional salt, pepper, or lemon juice if needed.
Notes
Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.
