Spring Pasta Salad
Serves 4
0 mins total
This spring veggie pasta salad is fresh, bright, and loaded with crunchy vegetables, herbs, and a lemon vinaigrette. Perfect for Easter, spring gatherings, or meal prep lunches—light, refreshing, and totally addictive.
0 servings
Pasta Salad
Lemon Vinaigrette
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Save $4 cashback on La Tourangelle Olive Oil, Organic, Extra Virgin. Scan QR-code and claim coupon
Cook the Pasta
Cook pasta according to package instructions.
Drain and rinse with cold water to stop cooking and cool it down.
Blanch the Asparagus
Bring a pot of water to a boil.
Add asparagus and cook for 1–2 minutes until bright green.
Transfer immediately to ice water (or rinse under cold water).
Make the Dressing
In a small bowl or jar, whisk together olive oil, lemon juice, Dijon, honey, garlic, salt, and pepper.
Taste and adjust—this is where all the flavor comes from.
Assemble
In a large bowl, combine: pasta, asparagus, peas, cucumber, radishes, onion (if using), cheese, and herbs
Pour dressing over the top and toss until everything is evenly coated.
Chill + Serve
You can serve right away, but it’s even better after sitting for 30–60 minutes in the fridge.