Spring Pasta Salad

There’s something about a bowl of spring pasta salad that feels like opening a window on a warm, sunny day.

Think twirls of tender pasta tangled with crisp cucumbers, juicy cherry tomatoes, and bright-green peas, all glistening in a light, lemony vinaigrette.

It’s an invigorating, colorful dish that comes together fast—perfect for those nights when you want real food but don’t have time for fuss. This recipe is ideal for beginners, busy families, and anyone who loves to meal-prep easy, grab-and-go lunches.

I first leaned on it before an impromptu picnic: I’d 30 minutes, a nearly empty fridge, and friends on the way. A quick chop, a toss of pantry pasta, and suddenly I’d a platter that looked (and tasted) party-ready.

It’s just as handy for Sunday suppers, last-minute potlucks, or light weeknight dinners. Ready to bring this dish to life?

Why You’ll Love It

• Bursts with bright, fresh spring vegetables in every bite
• Comes together quickly with simple, everyday ingredients
• Stays delicious and sturdy for picnics, potlucks, and meal prep
• Balances zesty lemon dressing with savory cheese for great depth
• Easily customized with your favorite veggies, herbs, or cheeses

Ingredients

• 8 oz short pasta (fusilli, farfalle, or penne) — cook just to al dente so it stays firm
• 1 tbsp salt — for seasoning the pasta water well
• 1 cup cherry tomatoes, halved — choose sweet, ripe tomatoes
• 1 cup cucumber, diced — seed if very watery for crisper salad
• 1 cup asparagus, cut into 1-inch pieces — fresh, thin spears blanch best
• 1/2 cup red bell pepper, diced — adds crunch and sweetness
• 1/4 cup red onion, finely chopped — for a mild, sharp bite
• 1/2 cup frozen peas, thawed — no need to cook further
• 1/4 cup fresh parsley, chopped — flat-leaf for best flavor
• 1/4 cup fresh basil, chopped — add fresh for bright aroma
• 1/3 cup extra-virgin olive oil — use a fruity, good-quality oil
• 3 tbsp lemon juice, freshly squeezed — for bright, clean acidity
• 1 tbsp red wine vinegar — adds depth to the dressing
• 1 tsp Dijon mustard — helps emulsify the dressing
• 1 tsp honey — balances the acidity slightly
• 1 clove garlic, minced — mince very fine for even flavor
• 1 tsp salt — to season the dressing and salad
• 1/2 tsp black pepper — freshly ground if possible
• 1/4 cup grated Parmesan cheese (optional) — for salty, nutty richness
• 1/4 cup crumbled feta cheese (optional) — adds tangy creaminess

Step-by-Step Method

Cook the Pasta & Blanch the Asparagus

Bring a large pot of water to a rolling boil. Salt generously, then add the pasta and cook until al dente according to package directions. In the last 2 minutes, add the asparagus pieces to blanch.

Drain both in a colander, rinse under cold water to stop cooking, and shake well to remove excess water.

Prep the Vegetables & Herbs

Chop the cherry tomatoes, cucumber, red bell pepper, and red onion. Thaw the peas if still frozen.

Finely chop the parsley and basil. Keep everything in neat piles on your cutting board. Aim for evenly sized pieces so they distribute well through the salad and are easy to spear with a fork.

Combine Pasta, Asparagus & Veggies

Transfer the cooled pasta and asparagus to a large mixing bowl. Add the tomatoes, cucumber, red bell pepper, red onion, peas, parsley, and basil.

Gently toss with a wooden spoon or spatula to begin mixing. Make certain the pasta and vegetables are evenly distributed before adding any dressing, so flavors will coat consistently later.

Whisk the Lemon-Dijon Dressing

In a small bowl, add olive oil, fresh lemon juice, red wine vinegar, Dijon mustard, honey, minced garlic, salt, and black pepper. Whisk vigorously until the mixture thickens slightly and looks creamy.

This emulsification helps the dressing cling to the pasta. Taste and adjust seasoning if needed before pouring it over the salad.

Dress & Toss the Salad

Pour the dressing evenly over the pasta and vegetable mixture. Toss gently but thoroughly, scraping the bottom of the bowl to coat everything.

Avoid crushing delicate ingredients like tomatoes. Make sure every piece of pasta is lightly glossed with dressing. Add a bit more salt or pepper if the flavor seems flat at this stage.

Fold in the Cheeses (If Using)

Sprinkle grated Parmesan and crumbled feta over the dressed salad. Gently fold them in with a spatula so they’re evenly dispersed without breaking them down too much.

The cheeses will add creaminess and a salty tang. If serving dairy-free, simply skip this step and slightly increase salt or lemon to boost flavor.

Chill, Taste & Serve

Cover the bowl tightly and refrigerate for at least 30 minutes to let flavors meld and the pasta absorb some dressing.

Before serving, toss again and taste. Adjust with extra salt, pepper, or a splash of lemon juice if it needs brightness. Serve chilled or at cool room temperature for the best texture and flavor.

Ingredient Swaps

• Use gluten-free pasta (corn, rice, or chickpea) for a gluten-free version; chickpea or lentil pasta also boosts protein.
• Swap asparagus for green beans or snap peas, and peas for edamame if that’s what you have.
• Replace Parmesan/feta with diced fresh mozzarella, goat cheese, or omit and add olives/nuts for a dairy-free option.
• Lemon juice can be swapped with lime juice, and red wine vinegar with white wine or apple cider vinegar in a pinch.

You Must Know

– Doneness • If the pasta turns mushy after chilling

Undercook it by about 1–2 minutes less than package “al dente” time; it should still have a slight chalky bite when you drain it. This extra firmness keeps the texture pleasantly chewy after 30+ minutes in the fridge.

– Flavor Boost • For brighter, more “springy” flavor

Increase lemon juice to 4 tablespoons and finish with a pinch of flaky salt and a drizzle (1–2 teaspoons) of olive oil right before serving. The added acidity and fresh fat layer wake up flavors that mute in the cold.

– Troubleshoot • If the salad seems dry after chilling

Loosen it with 1–2 tablespoons of olive oil and 1 tablespoon lemon juice or vinegar, then toss until the pasta looks lightly glossy again. Cold pasta absorbs dressing over 30–60 minutes, so a small “top-up” restores moisture.

– Swap • When asparagus is woody or out of season

Use blanched green beans or snap peas, cooked only until they turn bright green and still squeak/crunch when bitten (about 1–2 minutes in hot water). This keeps the same crisp, fresh texture.

– Scale • To feed a crowd without soggy salad

For every additional 8 oz of pasta, add just ¾ of the dressing amounts at first, then chill and only add more if needed. Starches vary in how much liquid they drink up; this prevents over-saturating the vegetables.

Serving Tips

• Serve in a wide, shallow bowl so colorful vegetables are clearly visible.
• Pair with grilled chicken, shrimp, or salmon for a light, balanced meal.
• Offer extra lemon wedges, Parmesan, and freshly cracked pepper at the table.
• Spoon into small glasses or jars for an easy picnic or potluck presentation.
• Serve alongside crusty bread and a simple green salad for a complete spread.

Storage & Make-Ahead

Spring pasta salad keeps well in the fridge for 3–4 days in an airtight container.

For best texture, add cheeses and a little extra dressing just before serving.

It’s a great make-ahead dish; prepare up to a day in advance.

This salad doesn’t freeze well—freezing ruins the vegetables and dressing.

Reheating

For warm leftovers, gently reheat small portions in the microwave at 50% power.

Or briefly warm in a covered ovenproof dish or skillet, adding a drizzle of olive oil.

Potluck and Picnic Favorite

At nearly every potluck or breezy park picnic I attend, this pasta salad disappears first, scooped onto paper plates beside grilled burgers and sun-warm fruit.

It holds up in the heat, colors still vivid: emerald asparagus, ruby tomatoes, soft curls of basil clinging to lemony shells of pasta.

I love watching people take a “polite” spoonful, then circle back for more.

Here’s why it works so well for gatherings:

1. It travels beautifully—no wilting greens, just sturdy noodles and crisp vegetables.
2. The bright lemon, olive oil, and herbs taste even better after the drive and a little chill in the cooler.
3. It fits every table: casual, make-ahead, and easy to scoop between conversations and kids racing through the grass.

Final Thoughts

Give this Spring Pasta Salad a try and see how fresh and easy it can be to brighten up your table.

Don’t hesitate to tweak the veggies, herbs, or cheeses to make it your own perfect bowl.

Frequently Asked Questions

Can I Make This Spring Pasta Salad Gluten-Free or Low-Carb?

Yes, you can. I’d swap in gluten-free pasta or tender spiralized zucchini; as it twirls through lemony dressing, crisp asparagus, and sweet peas, you’ll still taste that bright, cozy bowl of spring in every bite.

How Can I Add Protein to Turn This Into a Full Meal?

You can tuck in grilled chicken ribbons, lemony shrimp, or flaked tuna; I’d fold them gently through the cool, glossy noodles, listening to the bowl softly clink as everything settles into a bright, satisfying, one-bowl supper.

What Wine or Beverages Pair Best With This Salad?

I’d pour a chilled Sauvignon Blanc or Pinot Grigio; they’ll echo the salad’s lemony brightness. For nonalcoholic comfort, I’d sip sparkling water with citrus slices or lightly sweetened iced green tea, cool beads clinging to the glass.

Is This Recipe Suitable for Vegetarian or Vegan Diets?

Yes, it’s vegetarian, but not fully vegan unless you skip Parmesan and feta. I picture you stirring warm, lemony pasta, then tasting crisp vegetables and herbs, everything glistening in olive oil, light and bright.

How Do I Scale This Recipe for a Large Crowd or Catering?

You’ll scale it easily: I’d multiply everything by 3 for 12 guests, 6 for 24. Picture big bowls of glistening pasta, bright vegetables, fragrant herbs; toss just before serving so it stays fresh and lively.