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–+ servings
light fresh spring pasta

Spring 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 Small bowl
  • 1 Whisk
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Wooden spoon or spatula
  • 1 measuring cup set
  • 1 measuring spoon set

Ingredients
  

  • 8 ounce short pasta fusilli, farfalle, or penne
  • 1 tablespoon salt for pasta water
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 1 cup asparagus cut into 1-inch pieces
  • 1/2 cup red bell pepper diced
  • 1/4 cup red onion finely chopped
  • 1/2 cup frozen peas thawed
  • 1/4 cup fresh parsley chopped
  • 1/4 cup fresh basil chopped
  • 1/3 cup extra-virgin olive oil
  • 3 tablespoon lemon juice freshly squeezed
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1 clove garlic minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup grated Parmesan cheese optional
  • 1/4 cup crumbled feta cheese optional

Instructions
 

  • Bring a large pot of water to a boil, add 1 tablespoon of salt, and cook the pasta according to package directions until al dente.
  • During the last 2 minutes of pasta cooking, add the asparagus pieces to the boiling water to blanch.
  • Drain the pasta and asparagus in a colander, rinse under cold water to cool, and drain well.
  • In a large mixing bowl, combine the cooled pasta, asparagus, cherry tomatoes, cucumber, red bell pepper, red onion, peas, parsley, and basil.
  • In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, honey, minced garlic, salt, and black pepper until emulsified.
  • Pour the dressing over the pasta mixture and toss gently with a wooden spoon or spatula until everything is evenly coated.
  • Add the Parmesan and feta cheeses, if using, and toss again briefly to distribute.
  • Cover the bowl and refrigerate the pasta salad for at least 30 minutes to let the flavors meld.
  • Before serving, taste and adjust seasoning with additional salt, pepper, or lemon juice if needed, then serve chilled or at cool room temperature.

Notes

For best results, cook the pasta just to al dente so it stays firm after chilling, and be sure to cool it thoroughly so the vegetables stay crisp and the dressing clings well. You can easily swap in other spring vegetables like snap peas, radishes, or baby spinach, and adjust herbs to what you have on hand. If making ahead by several hours, reserve a few tablespoons of dressing to stir in just before serving to refresh the flavors. Keep the salad refrigerated and avoid overdressing at first; it’s easier to add more dressing than to fix a soggy salad.
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