Spring Pasta Salad is the ultimate fresh and colorful side dish for warm weather gatherings. Packed with crisp seasonal vegetables, tender pasta, bright herbs, and a zesty homemade lemon vinaigrette, this easy pasta salad recipe is light, flavorful, and perfect for spring and summer entertaining. Whether you’re planning a backyard barbecue, Easter brunch, picnic, or weekly meal prep, this vibrant salad fits right in.
What makes this Spring Pasta Salad truly special is the combination of fresh ingredients. Sweet cherry tomatoes, crunchy cucumbers, tender asparagus, and peas create a beautiful mix of textures and flavors. Tossed with perfectly cooked al dente pasta and finished with crumbled feta and fresh herbs, every bite tastes clean, refreshing, and satisfying without feeling heavy.
This easy pasta salad recipe comes together in just 30 minutes, making it ideal for busy weeknights or last-minute gatherings. The simple homemade lemon vinaigrette adds brightness and ties everything together with a balanced blend of olive oil, Dijon mustard, garlic, and fresh lemon juice. It’s far better than store-bought dressing and gives the salad a fresh-from-scratch taste.
Best of all, Spring Pasta Salad is incredibly versatile. You can customize it with grilled chicken, shrimp, or chickpeas for added protein, swap the vegetables based on what’s in season, or make it completely vegetarian or vegan. Light, colorful, and full of flavor, this spring pasta salad recipe is one you’ll come back to all season long.
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Spring Pasta Salad
This fresh and vibrant Spring Pasta Salad is loaded with crisp seasonal vegetables, tender pasta, fresh herbs, and tossed in a bright lemon vinaigrette. It’s light, colorful, and perfect for picnics, potlucks, meal prep, or an easy side dish.
- Total Time: 30 minutes
- Yield: 6 servings 1x
Ingredients
For the Salad:
12 oz rotini or farfalle pasta
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1 cup asparagus, trimmed and cut into 1-inch pieces
1/2 cup shredded carrots
1/2 cup frozen peas (thawed)
1/3 cup red onion, finely diced
1/2 cup crumbled feta cheese
1/4 cup fresh parsley, chopped
2 tablespoons fresh basil, chopped
For the Lemon Vinaigrette:
1/4 cup extra virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 teaspoon Dijon mustard
1 teaspoon honey
1 garlic clove, minced
Salt and black pepper to taste
Instructions
Cook the Pasta:
Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and rinse with cold water to cool completely.
Blanch the Asparagus:
Add asparagus to boiling water for 1–2 minutes. Immediately transfer to an ice bath to preserve color and crispness. Drain well.
Prepare the Dressing:
In a small bowl, whisk together olive oil, lemon juice, lemon zest, Dijon mustard, honey, garlic, salt, and pepper until emulsified.
Assemble the Salad:
In a large bowl, combine cooled pasta, tomatoes, cucumber, asparagus, carrots, peas, red onion, feta, parsley, and basil.
Toss and Chill:
Pour dressing over salad and toss gently to coat. Chill for at least 30 minutes before serving for best flavor.
Notes
Cooking Tips
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Salt your pasta water well – it’s your only chance to season the pasta itself.
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Don’t overcook pasta – slightly firm (al dente) works best for pasta salad.
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Cool ingredients completely before mixing to avoid soggy vegetables.
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Add herbs just before serving if making ahead to keep them vibrant.
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If salad seems dry after chilling, add a splash of olive oil or lemon juice before serving.
Variations
Make It Protein-Packed
Add grilled chicken, shrimp, or chickpeas for a heartier meal.
Creamy Version
Stir in 2 tablespoons of Greek yogurt or a spoonful of mayo for a creamier dressing.
Swap the Cheese
Try goat cheese, fresh mozzarella pearls, or shaved Parmesan.
Add Some Heat
Include crushed red pepper flakes or diced pepperoncini.
Make It Vegan
Omit feta and substitute with a dairy-free cheese alternative.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 280mg
- Fat: 15g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 9g
