Spring Pasta Salad – Fresh, Easy & Full of Flavor

When the days get longer and the produce gets brighter, there’s nothing more satisfying than a spring pasta salad that delivers crisp texture, vibrant color, and a whole lot of flavor in one bowl. It’s the kind of dish that feels effortless but thoughtful-a little bit picnic, a little bit meal prep, and completely crave-worthy.

If you love light, fresh sides like cucumber tomato salad or are always looking for nourishing make-ahead meals like the lentil and roasted veggie bowl, this pasta salad will feel right at home in your rotation.

This recipe brings together tender pasta, snappy seasonal vegetables, and a lemony vinaigrette that ties it all together with a fresh, zesty finish. It’s light but satisfying, easy to adapt with whatever’s in your fridge, and naturally vegetarian-with the option to add cheese, protein, or herbs to suit your taste.

Whether you’re packing lunches, feeding a crowd, or just celebrating the season with something fresh and colorful, this spring pasta salad has the flexibility and flavor to fit any moment. Pair it with protein-packed bowls like Mediterranean chickpea salad or light, colorful meals like fresh spring rolls for a spread that celebrates spring from every angle.

💡 Because when spring’s on your plate, every bite should feel bright and easy.

Why You’ll Love This Recipe

This spring pasta salad isn’t just colorful-it’s a fresh, feel-good favorite that works for just about every occasion. Here’s why it’s one to bookmark:

✔️ Crisp, Fresh, and Seasonal

This recipe celebrates the best of spring produce with vibrant greens, crunchy veggies, and delicate herbs. Every bite tastes like sunshine in a bowl.

✔️ Bright and Tangy Dressing

The lemon vinaigrette brings just the right amount of zing. It ties everything together without overpowering the natural flavors of the veggies and pasta.

✔️ Quick and Easy to Make

With just a few basic steps-cook, chop, whisk, toss-you’ll have a beautiful, crowd-pleasing dish on the table in under 30 minutes.

✔️ Perfect for Make-Ahead

This salad actually improves with a little time in the fridge, making it ideal for meal prep, potlucks, and picnics. It holds up beautifully and tastes even better the next day.

✔️ Highly Customizable

No asparagus? Add broccoli. Not into radishes? Try cucumbers or bell peppers. You can add cheese, protein, or whatever you’ve got on hand-it’s endlessly flexible.

✔️ Naturally Light and Wholesome

This dish is vegetarian and can easily be made vegan or gluten-free. It’s packed with fresh produce, healthy fats, and fiber-without feeling heavy.

💡 Pro Tip – Double the vinaigrette and save the extra for drizzling over grilled veggies, green salads, or grain bowls throughout the week.

Ingredients

• 8 oz short pasta (farfalle, rotini, penne)
• 1 cup asparagus, trimmed and cut into 1-inch pieces
• 1 cup sugar snap peas or green beans, halved
• 4–5 radishes, thinly sliced
• ½ cup cherry tomatoes, halved
• ¼ cup red onion, thinly sliced
• ¼ cup fresh parsley or dill, chopped
• Optional: ½ cup crumbled feta or shaved parmesan

For the Lemon Vinaigrette:

• ¼ cup olive oil
• 2 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1 tsp honey or maple syrup
• Salt & pepper, to taste
• Zest of 1 lemon (optional)

Instructions

1️⃣ Cook the Pasta

Bring a large pot of salted water to a boil. Cook the pasta until al dente. In the last 1–2 minutes of cooking, add the asparagus and snap peas to blanch. Drain and rinse under cold water to stop cooking.

2️⃣ Prep the Vegetables

While the pasta cools, slice the radishes, cherry tomatoes, and red onion. Chop the herbs and optional cheese.

3️⃣ Make the Dressing

In a small jar or bowl, whisk together olive oil, lemon juice, Dijon, honey, salt, pepper, and lemon zest if using.

4️⃣ Toss the Salad

In a large bowl, combine cooled pasta and blanched veggies with the raw vegetables and herbs. Drizzle over the dressing and toss gently to coat.

5️⃣ Chill or Serve

Let the salad sit for 10–15 minutes (or refrigerate for up to 3 days) to let the flavors meld. Serve chilled or at room temperature.

Recipe Variations

Make it your own with easy twists:

🔸 Mediterranean Spring Pasta Salad

Add olives, crumbled feta, and chickpeas for a Greek-inspired twist.

Perfect for: a picnic-ready main course.

🔸 Creamy Spring Pasta Salad

Swap the vinaigrette for a yogurt-based dressing with lemon and herbs.

Perfect for: those who prefer creamy textures.

🔸 Vegan Spring Pasta Salad

Skip the cheese and honey, and use maple syrup in the dressing.

Perfect for: plant-based eaters.

🔸 Pesto Spring Pasta Salad

Use basil pesto as the dressing and add arugula and pine nuts.

Perfect for: when you want bold, herby flavor.

🔸 Protein-Boosted

Add grilled chicken, shrimp, or white beans for a more filling version.

Perfect for: lunches or light dinner.

💡 Pro Tip – Make a double batch of dressing to keep on hand for drizzling over roasted veggies, greens, or sandwiches!

Frequently Asked Questions (FAQs)

These quick answers will help you make the perfect spring pasta salad every time-fresh, flavorful, and stress-free.

Can I make this pasta salad ahead of time❓

Yes! This salad actually tastes better after a few hours in the fridge. It gives the dressing time to soak into the pasta and vegetables. Just give it a gentle toss before serving to refresh the flavors.

What’s the best pasta to use❓

Short pasta shapes like farfalle, rotini, or penne work best-they hold onto the vinaigrette and mix evenly with the veggies. Avoid long pasta like spaghetti, which doesn’t blend as well.

Can I serve this warm instead of chilled❓

Absolutely. While it’s usually served cold or at room temp, it’s also delicious slightly warm-especially if you’ve just made it fresh. Just wait a few minutes after cooking to toss everything together so the herbs stay bright.

How long does it last in the fridge❓

Spring pasta salad keeps well in the fridge for up to 3 days. Store it in an airtight container, and if it seems a bit dry after chilling, add a drizzle of olive oil or squeeze of lemon to refresh it.

Can I use frozen vegetables❓

Yes-frozen peas, green beans, or corn all work well. Just thaw and pat dry before tossing in, or blanch briefly for a fresher texture.

Can I make it vegan❓

Definitely! Just skip the cheese and use maple syrup instead of honey in the dressing. It’s naturally plant-based beyond that.

Conclusion – A Bowl of Spring in Every Bite

This spring pasta salad brings everything you love about the season into one vibrant, delicious dish. With crisp vegetables, tender pasta, and a bright lemon vinaigrette, it’s a salad that feels light yet satisfying-perfect for everything from casual lunches to special gatherings.

It’s easy to make, endlessly adaptable, and holds up beautifully in the fridge, which means you can enjoy it again and again without lifting another finger in the kitchen. Whether you serve it as a side, a light main, or a bring-along dish to impress, this salad always delivers.

💡 Because when the season turns fresh and green, your food should too-and this salad makes that easy.

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