Spring Garden Pasta Salad (Printable Version)

Delight in a fresh pasta tossed with spring vegetables and zesty lemon-herb dressing.

# What You'll Need:

→ Pasta

01 - 9 oz short pasta such as fusilli, penne, or farfalle

→ Vegetables

02 - 1 small head broccoli, cut into small florets
03 - 1 cup fresh or frozen peas
04 - 1 cup cherry tomatoes, halved
05 - 2 spring onions, thinly sliced
06 - 1 small cucumber, diced

→ Dressing

07 - 3 tablespoons extra-virgin olive oil
08 - 2 tablespoons freshly squeezed lemon juice
09 - 1 teaspoon Dijon mustard
10 - 1 garlic clove, finely minced
11 - 1 tablespoon fresh dill, chopped
12 - 1 tablespoon fresh parsley, chopped
13 - Salt and freshly ground black pepper to taste

→ Garnish

14 - 1/4 cup feta cheese, crumbled (optional)
15 - 2 tablespoons toasted pine nuts (optional)

# How-To Steps:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. In the last 2 minutes of cooking, add the broccoli florets and peas to the pot. Drain everything together and rinse under cold water to cool completely.
02 - In a large bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, dill, parsley, salt, and pepper until well combined.
03 - Add the drained pasta, broccoli, peas, cherry tomatoes, spring onions, and cucumber to the bowl with dressing. Toss gently to coat all ingredients evenly.
04 - Transfer to a serving platter or bowl. Sprinkle with feta cheese and pine nuts if desired. Serve immediately or refrigerate for up to 4 hours to allow flavors to meld.

# Tips for Success:

01 -
  • It tastes even better a few hours after you make it, so the morning-of stress disappears completely.
  • You can eat it straight from the fridge or let it sit at room temperature, making it impossibly flexible for any gathering.
  • The vegetables stay crisp and the pasta soaks up just enough dressing to stay interesting without turning into mush.
02 -
  • Don't dress the salad more than a couple hours ahead unless you want to eat pasta soup, since the vegetables release water as they sit.
  • Rinsing the hot pasta in cold water stops the cooking instantly, which is what keeps your broccoli snappy instead of turning into mush.
03 -
  • If you're serving this at a picnic and want it to stay cold, chill your serving bowl ahead of time and keep the salad in a cooler until the last moment.
  • Crumble your feta by hand instead of cutting it, which gives you more surface area and better flavor distribution throughout the bowl.
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