Vegan Lemony Spring Pasta Salad Recipe
Equipment
- Large pot
- Colander
- Mixing bowls
- Whisk
Ingredients
- 12 oz 340g pasta of choice (rotini, fusilli, or gluten-free alternative)
- 1 bunch asparagus trimmed and cut into 1-inch pieces
- 1 cup shelled peas fresh or frozen
- 1 cup radishes thinly sliced
- ½ cup chopped red onion
- ½ cup chopped fresh parsley
- ¼ cup chopped fresh dill
- 1 can 15oz chickpeas, rinsed and drained
Lemony Dressing:
- ¼ cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 tablespoon Dijon mustard
- ⅓ cup extra-virgin olive oil
- 1 tablespoon maple syrup or agave
- Salt and freshly ground black pepper to taste
Instructions
- Cook pasta according to package directions until al dente. Drain and rinse with cold water.
- While the pasta cooks, bring a pot of salted water to boil. Blanch asparagus for 2-3 minutes, then add peas and cook for an additional minute. Drain and rinse with cold water.
- In a large bowl, combine cooked pasta, blanched vegetables, chickpeas, red onion, parsley, and dill.
- In a separate bowl, whisk together lemon juice, zest, Dijon mustard, olive oil, and maple syrup (or agave). Season with salt and pepper to taste.
- Pour most of the dressing over the pasta salad and toss gently to combine.
- Taste and add more dressing if desired.
- Serve immediately or chill for later.
Notes
- Feel free to add other vegetables like broccoli florets, chopped bell peppers, or snap peas.
- For extra protein, add some crumbled tofu feta or chopped nuts/seeds.
- Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
When spring rolls around, there’s nothing quite like the vibrant, fresh flavors of a good pasta salad. And if you’re looking for a dish that’s as easy to make as it is delicious, let me introduce you to my Spring Pasta Salad. This recipe has quickly become a favorite in my house—not just for its light and healthy ingredients but also for its versatility and the joy it brings to gatherings with friends and family.
Ingredients
Pasta: For this recipe, I love using Farfalle. Its butterfly shape just screams springtime to me, with its playful, pretty look. However, if you’re out of Farfalle or just prefer something else, Penne, Orecchiette, and Fusilli all work beautifully. The key is to choose a pasta shape that holds up well and has a bit of texture to catch all the delicious dressing.
Spring Vegetables: This salad is all about the fresh, green goodness of spring. I use asparagus, peas, artichokes, and spinach. There’s something so satisfying about the crispness of the asparagus, the sweet pop of the peas, and the earthy depth of the artichokes. Plus, the vibrant green of these veggies makes the salad as pretty as it is tasty!
Extras: To add a little extra zing, we’ll finish off the salad with crumbled feta cheese and fresh basil. The feta brings a tangy creaminess that contrasts beautifully with the veggies, while the basil adds a fragrant, herbaceous note. And don’t forget the dressing—just a drizzle of olive oil and a splash of fresh lemon juice. Simple, light, and oh-so-flavorful!
How to Make the Spring Pasta Salad
Step 1: Cook the Pasta: Start by cooking your pasta according to the package instructions. I usually go for al dente to keep the pasta firm and satisfying. Just make sure to give it a good toss with a splash of olive oil once it’s drained to prevent sticking.
Step 2: Prepare the Vegetables: While the pasta is cooking, get your vegetables ready. Blanch the asparagus and peas in boiling water for a couple of minutes until they’re tender-crisp, then plunge them into ice water to stop the cooking and keep their bright color. Slice the artichokes if you’re using fresh ones, or just drain a can of marinated artichokes if you’re going for convenience. Toss the spinach in last—it’s delicate and doesn’t need cooking.
Step 3: Assemble the Salad: In a large bowl, combine the cooked pasta with all your veggies. It’s like spring in a bowl—colorful, fresh, and inviting. Give it a gentle toss to mix everything together.
Step 4: Dress the Salad: Drizzle your salad with olive oil and fresh lemon juice. I like to squeeze the lemon right over the bowl to get that bright citrusy burst. Toss everything gently to coat the pasta and veggies evenly.
Step 5: Finish with Feta and Basil: Crumble the feta cheese over the top and scatter fresh basil leaves. The feta adds a creamy, tangy contrast, while the basil infuses the salad with a lovely, fresh aroma.
Serving Suggestions
This Spring Pasta Salad is incredibly versatile. You can enjoy it as a satisfying main dish for lunch or dinner. I often make a big batch and enjoy the leftovers for a quick and easy lunch. It’s also perfect for potlucks, picnics, or any casual get-together. Just imagine this vibrant salad on a picnic table, surrounded by friends and family—it’s a hit every time!
Tips and Variations
Pasta Alternatives: If you’re not a fan of Farfalle, feel free to use whatever pasta you have on hand. Penne, Orecchiette, or even Orzo could work just as well.
Vegetable Swaps: Don’t hesitate to mix things up with other spring veggies. Snap peas, radishes, or even baby carrots can add their own unique crunch and flavor.
Dressing Tweaks: If you’re in the mood for something a bit different, you can add a clove of minced garlic to the dressing or a teaspoon of Dijon mustard for a little extra kick. Herbs like thyme or dill can also be a lovely addition.
Storage Savvy: Keep it Fresh for Days: Got leftovers? Lucky you! This salad actually tastes even better the next day, as the flavors have a chance to meld. Just store it in an airtight container in the refrigerator for up to five days. Give it a quick toss before serving to redistribute the dressing.
Conclusion
There’s something so delightful about this Spring Pasta Salad—it’s fresh, it’s simple, and it perfectly captures the spirit of spring. I love making it for dinner and enjoying the leftovers for lunch. Plus, it’s always a crowd-pleaser at gatherings. So, go ahead, get your spring on, and whip up this tasty, healthy salad. You’ll be savoring the season in every bite!
Hello, I’m Elaria Jackson, the author behind Vegan Castle. I have a background in Nutrition Science and Culinary Arts. I’ve studied the benefits of a plant-based diet and its impact on health and the environment. I’ve attended various vegan cooking courses and workshops. Through Vegan Castle, I share easy weeknight meals and decadent desserts. I aim to be a valuable companion on your vegan journey.