Spring Pasta Salad
Serves 40 mins prep0 mins cook
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.
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What you need
Instructions
Cook the Pasta 2 Cook pasta according to package instructions. 3 Drain and rinse with cold water to stop cooking and cool it down. Blanch the Asparagus 5 Bring a pot of water to a boil. 6 Add asparagus and cook for 1–2 minutes until bright green. 7 Transfer immediately to ice water (or rinse under cold water). Make the Dressing 9 In a small bowl or jar, whisk together olive oil, lemon juice, Dijon, honey, garlic, salt, and pepper. 10 Taste and adjust—this is where all the flavor comes from. Assemble 12 In a large bowl, combine: pasta, asparagus, peas, cucumber, radishes, onion (if using), cheese, and herbs 21 Pour dressing over the top and toss until everything is evenly coated. Chill + Serve 23 You can serve right away, but it’s even better after sitting for 30–60 minutes in the fridge.View original recipe