Description
This spring pasta salad is bursting with fresh seasonal vegetables and a bright lemon-herb vinaigrette, making it the perfect dish for parties and gatherings. It’s easy to make, colorful, and delicious!
Ingredients
Scale
- 1 lb Pasta (Farfalle, rotini, or penne work well)
- 1 lb Asparagus (Trimmed and cut into 1-inch pieces)
- 1 cup Peas (Fresh or frozen (thawed))
- 1 pint Cherry Tomatoes (Halved)
- 1 bunch Radishes (Thinly sliced)
- 1 Cucumber (Peeled, seeded, and diced)
- 1/4 cup Fresh Basil (Chopped)
- 1/4 cup Fresh Parsley (Chopped)
- 4 oz Feta Cheese (Crumbled (optional))
- Lemon-Herb Vinaigrette
Instructions
- Cook the pasta according to package directions. Add the asparagus to the boiling water during the last 3 minutes of cooking. Drain and rinse with cold water to stop the cooking process.
- While the pasta is cooking, prepare the lemon-herb vinaigrette. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, thyme, oregano, salt, and pepper.
- In a large bowl, combine the cooked pasta and asparagus with peas, cherry tomatoes, radishes, cucumber, basil, and parsley.
- Pour the lemon-herb vinaigrette over the pasta salad and toss gently to coat.
- Refrigerate for at least 30 minutes to allow the flavors to meld. Before serving, stir in the crumbled feta cheese (if using).
- Serve chilled and enjoy!
Nutrition
- Calories: 350
- Sugar: 8
- Sodium: 300
- Fat: 15
- Carbohydrates: 45
- Fiber: 5
- Protein: 10
- Cholesterol: 20
Keywords: spring pasta salads for parties, pasta salad, spring vegetables, lemon vinaigrette, party food, vegetarian, easy pasta salad