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–+ servings
bright herbed pesto pasta

Green Pasta Salad

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Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Total Time 1 hour
Course Salad
Cuisine American
Servings 4 servings

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

For best results, be sure the pasta is fully cooled and well-drained so the dressing clings instead of becoming watery, and chop vegetables into similar, bite-sized pieces for even texture. You can swap in any short pasta shape and vary the “green” elements—such as adding avocado just before serving, using kale instead of spinach (finely shredded), or including herbs like dill and chives for a different flavor profile. The salad keeps well in the fridge for up to two days; if making ahead, reserve some dressing to refresh just before serving. Taste cold pasta salad right out of the fridge for seasoning, as flavors are more muted when chilled, and adjust acid and salt to brighten it up.
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