Fresh Spring Vegetable Pasta Salad: A Light, Colorful, and Healthy Recipe

Spring has officially sprung, and what better way to celebrate than with a fresh spring vegetable pasta salad that’s bursting with seasonal flavor, bright colors, and feel-good ingredients? This isn’t your average pasta salad—think crisp snap peas, tender asparagus, juicy tomatoes, and a lemony vinaigrette that ties it all together. Whether you’re planning a picnic, prepping lunch for the week, or just craving something light yet satisfying, this salad is a total winner.

I first whipped this up after a stroll through my local farmer’s market, and let me tell you—it was love at first bite. The flavors are clean, zippy, and super fresh, and it’s a perfect base for all your favorite spring veggies.

Why You’ll Love This Recipe

Key Benefits

• Easy and Quick: A bit of chopping, a quick blanch, and boom—you’re done.
• Great for Meal Prep: Make it ahead and let the flavors deepen in the fridge.
• Crowd-Pleaser: Vibrant, flavorful, and makes a beautiful presentation on any table.
• Customizable: Swap in what you have on hand or what’s in season.

Taste & Texture

Every bite is a medley of flavors and textures—think crunchy snap peas, tender pasta, juicy cherry tomatoes, and a subtle zing from the vinaigrette. The optional feta adds a creamy, salty punch that brings it all together. It’s the kind of dish that’s light but still filling, and you won’t feel weighed down after eating it.

Dietary Attributes

This pasta salad is naturally vegetarian and can easily be made vegan by skipping the feta or swapping it for a dairy-free cheese. It’s a great option for those looking to add more veggies into their meals without sacrificing flavor or comfort.

Ingredients & Substitutions

Ingredient List

• 12 ounces (340 g) rotini or penne pasta
• 1 cup sugar snap peas, trimmed
• 1 cup asparagus, cut into 1-inch pieces
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• ½ cup red radishes, thinly sliced
• ½ cup red bell pepper, diced
• ¼ cup red onion, finely sliced
• ¼ cup fresh parsley or dill, chopped
• ¼ cup crumbled feta cheese (optional)
• ¼ cup extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1 tablespoon white wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or maple syrup
• ½ teaspoon salt
• ¼ teaspoon black pepper

Notes on Quality

Fresh is best here. Crisp spring veggies like asparagus and snap peas really shine when they’re in season. Use ripe cherry tomatoes and a good-quality olive oil for the dressing—it makes a huge difference. I like to use rotini for the way it grabs onto the dressing, but penne or bowties work beautifully too.

Possible Substitutions

• Gluten-Free Pasta: Works just as well—look for chickpea or lentil-based versions for added protein.
• Vegan-Friendly: Just leave out the feta or use a vegan alternative.
• Vegetables: Swap in zucchini, green beans, or even shelled edamame if you prefer.

Step-by-Step Instructions

1. Cook the Pasta:
   Boil the pasta in salted water until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
2. Blanch the Green Veggies:
   Bring a pot of water to a boil. Add sugar snap peas and asparagus. Blanch for 2 minutes, then immediately transfer them to an ice bath to preserve that vibrant green color. Drain and pat dry.
3. Prep the Other Veggies:
   Slice and dice all the remaining vegetables into bite-sized pieces.
4. Make the Dressing:
   Whisk together the olive oil, lemon juice, lemon zest, vinegar, Dijon mustard, honey or maple syrup, salt, and black pepper. Alternatively, shake it up in a mason jar for ease.

1. Toss It All Together:
   In a large bowl, combine the cooked pasta, all the veggies, herbs, and optional feta. Pour the dressing over everything and toss until well combined.
2. Chill and Serve:
   Let the salad sit in the fridge for at least 30 minutes. This helps the flavors meld and makes it extra refreshing when served.

Expert Tips & Tricks

Best Practices

• Don’t overcook the pasta—al dente is perfect for salads so it holds its shape.
• Use an ice bath after blanching veggies to keep them crisp and green.
• Letting the salad chill before serving really enhances the flavor.

Common Mistakes

• Overcooking the vegetables: They should be tender but still have a bite.
• Undersalting the pasta water: It’s the only chance to flavor the pasta from the inside out.
• Adding the dressing too early: Only if you’re making it way in advance—otherwise, it can make the veggies soggy.

Time-Saving Tips

• Chop the veggies and make the dressing ahead of time.
• Use pre-washed and trimmed vegetables to save prep time.
• Make a double batch and store leftovers for easy lunches.

Serving Suggestions

Pairings

This pasta salad is perfect on its own, but it also pairs beautifully with grilled chicken, roasted salmon, or a crusty loaf of bread. If you’re making it part of a spread, serve it alongside other light dishes like my Beet Garden Salad with Goat Cheese or Tomato Feta Salad for a veggie-forward feast.

Presentation Ideas

Serve in a wide, shallow bowl so the colors of the vegetables can shine. A sprinkle of extra herbs or a few lemon zest curls on top makes it look especially pretty.

Beverage Pairings

This salad pairs beautifully with chilled white wines like Sauvignon Blanc or a light rosé. For non-alcoholic options, try a sparkling cucumber lemonade or a mint-infused iced tea.

Storage & Reheating

Leftover Storage

Store leftovers in an airtight container in the fridge for up to 3-4 days. It’s one of those dishes that tastes even better the next day as the flavors continue to meld.

Reheating Methods

This salad is best served cold or at room temperature. If you want to freshen it up, stir in a splash of olive oil or a squeeze of lemon juice before serving again.

Frequently Asked Questions

Substitutions & Adjustments

Can I use frozen vegetables?
Yes, especially for peas or green beans—just make sure to blanch them briefly to preserve their texture.

Can I make this ahead of time?
Absolutely! This is a great make-ahead dish and will hold up well for a few days in the fridge.

Can I add protein?
Totally. Grilled chicken, chickpeas, or even hard-boiled eggs would make great additions.

Troubleshooting

My salad feels dry after chilling—what do I do?
Stir in a bit more olive oil or lemon juice just before serving to revive the texture.

The vegetables got soggy—what went wrong?
You may have overcooked the veggies or added the dressing too early. Stick to the blanch-and-shock method and dress closer to serving time.

Variations & Customizations

Dietary Adaptations

• Make it vegan by skipping the cheese or using a dairy-free alternative.
• Use gluten-free pasta to make it safe for gluten-sensitive eaters.
• Add protein-rich ingredients like tofu, beans, or tempeh for a heartier version.

Flavor Twists

• Add fresh basil or mint for a different herbal note.
• Sprinkle with toasted pine nuts or slivered almonds for crunch.
• Swap the lemon vinaigrette for a balsamic dressing for a sweeter, deeper flavor.

Seasonal/Holiday Versions

In summer, throw in grilled zucchini or corn. For a fall version, try roasted butternut squash and kale. You can even make this red and green for the holidays with cherry tomatoes and steamed broccoli.

Conclusion

If you’re craving a dish that’s as fresh and vibrant as the season itself, this fresh spring vegetable pasta salad is your answer. It’s light, versatile, and full of garden goodness. Whether you’re serving it up for a backyard lunch or just need a healthy meal prep option for the week, it’ll bring some serious sunshine to your plate.

I’d love to hear how you make it your own—snap a photo and tag me or drop a comment below with your version!

For more veggie-forward recipes, check out my Beet Garden Salad with Goat Cheese or Tomato Feta Salad. You can also follow along for fresh inspiration on Pinterest!

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