Spring Garden Pasta Salad (Printable Version)

Vibrant pasta with spring veggies and lemon-herb dressing, ideal for picnics or light lunches.

# Needed Ingredients:

→ 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)

# Steps:

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

# Expert Advice:

01 -
  • It actually tastes better the next day when the flavors have gotten cozy together in the fridge.
  • You can make it in less time than it takes to order takeout, and it feels infinitely more impressive.
  • Spring vegetables do most of the work—you're just there to bring them together.
02 -
  • Don't overcook the pasta or vegetables—undercooked is better than mushy, and you'll be amazed at the difference a minute makes.
  • Always cool the pasta before dressing it, otherwise the warm pasta absorbs too much oil and the dressing becomes thin and slides right off.
03 -
  • The secret is in the ratio—don't skimp on the dressing or the salad will taste dry and sad, but don't drown it either.
  • Fresh herbs make an almost impossible difference here, so if you have them growing anywhere nearby, go pick some right now.
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