Spring Vegetable Pasta Salad
Brighten your table with this vibrant Spring Vegetable Pasta Salad, a refreshing and wholesome dish packed with seasonal produce and tossed in a tangy lemon vinaigrette. This easy-to-make salad features tender fusilli pasta combined with crisp asparagus, sweet snap peas, peppery radishes, juicy cherry tomatoes, and nutrient-rich baby spinach for a medley of textures and flavors. Enhanced by fresh parsley, a sprinkle of Parmesan cheese, and a light, zesty dressing made with olive oil, Dijon mustard, honey, and lemon juice, this pasta salad is the perfect blend of freshness and flavor. Ready in just 30 minutes, it’s an ideal recipe for spring picnics, potlucks, or light lunches. Serve it chilled or at room temperature for a crowd-pleasing dish that celebrates the best of the season.
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Recipe Information
Ingredients
- 12 ounces fusilli pasta
- 1 bunch asparagus
- 1 cup snap peas
- 5 medium radishes
- 1 cup cherry tomatoes
- 2 cups baby spinach
- 0.25 cup fresh parsley
- 0.25 cup extra virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup grated Parmesan cheese
Instructions
Bring a large pot of salted water to a boil. Cook fusilli pasta according to package instructions until al dente. Drain and rinse under cold water to cool. Set aside.
While the pasta cooks, prepare the vegetables. Trim the woody ends off the asparagus and cut into 1-inch pieces. Blanch the asparagus and snap peas in boiling water for 2 minutes until vibrant green and slightly tender. Drain and place in an ice bath to cool quickly, then drain again.
Slice the radishes into thin rounds, halve the cherry tomatoes, and roughly chop the fresh parsley.
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper to make the dressing.
In a large mixing bowl, combine the cooled pasta, blanched asparagus, snap peas, radishes, cherry tomatoes, baby spinach, and parsley. Toss everything together.
Drizzle the lemon vinaigrette over the pasta salad and toss gently until everything is coated evenly.
Sprinkle the grated Parmesan cheese on top and mix lightly. Taste and adjust seasoning if needed.
Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld. Serve cold or at room temperature.
Nutrition Facts
Calories |
1927 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.2 g | 89% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 1231 mg | 54% | |
| Total Carbohydrate | 280.8 g | 102% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 29.7 g | ||
| Protein | 59.9 g | 120% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 442 mg | 34% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 1976 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
