This spring pasta salad recipe hits all the spring notes. Tender-crisp asparagus, peas, green onion, feta, green onions, herbs, and a lemon pesto vinaigrette all come together with a fun pasta shape. This pasta salad will be your go-to for any spring gatherings!
ingredients
- Pesto (store bought or homemade are fine!)
- Juice and zest of one small lemon
- Olive oil
- Salt and pepper
- Pasta (your favorite, fun shape)
- Asparagus
- Green onion
- Frozen peas
- Feta
- Parsley
how to make spring pasta salad
step one
Make the dressing. In a medium bowl or 1-cup liquid measuring cup, add the pesto, lemon juice, and zest. Whisk to combine. Slowly drizzle the olive oil in, whisking vigorously as you drizzle to emulsify the dressing, until fully combined. Taste and add salt and pepper, adding more or less than listed depending on your preference.
step two
Boil the pasta. Over high heat in a large pot, add 4 quarts of water, the 2 teaspoons of salt, and bring it to a boil. Boil the pasta until al dente according to package directions. Remove the pasta with a slotted spoon, leaving the water in the pot.
step three
Bring the water back to a boil, then add the asparagus and cook for 2 minutes, or until the asparagus is vibrant green and a little tender. It should still have a lot of crunch to it! Once the asparagus is cooked, remove from the pot, then put into a medium bowl filled halfway with ice and water to stop the cooking.
step four
Cook the frozen peas in the microwave following the package directions.
step five
Assemble the salad. Add the pasta, asparagus, green onion, frozen peas, feta, and parsley to a large bowl. Add the dressing, then stir to combine. Enjoy!
notes
- I used Costco’s Kirkland Signature pesto. It’s the only store-bought pesto I’ve found I like! You can make your own or use your favorite store-bought. Some pesto is saltier than others, so be sure to taste the dressing before adding salt!
- I used parsley because it’s what I had on hand, but mint, dill, and basil would be welcome additions!
substitutions
- Don’t like pesto? This pasta salad doesn’t have an overbearing pesto flavor, but you could always use a lemon vinaigrette instead! Just use the dressing recipe from my citrusy beet salad.
- You can substitute dried parsley and other herbs. Dill would work great, too!
make it a meal
Pair this with a protein to make it a meal! Grilled chicken, shrimp, or tofu would be perfect with this. This would also pair perfectly as a side for a roasted chicken.
spring pasta salad recipe
spring pasta salad
Ingredients
For the lemony pesto vinaigrette
- 2 tbsp pesto
- Juice and zest of one small lemon
- ¼ cup olive oil
- ½ tsp salt
- 1-2 cracks of freshly ground black pepper or ¼ tsp
For the pasta salad
- 2 tsp salt
- ½ pound pasta
- ½ pound asparagus cut into 1" pieces
- 1 bunch green onion thinly sliced
- ½ cup frozen peas
- 3 ounces feta crumbled
- 1 tbsp fresh parsley chopped
Instructions
- Make the dressing. In a medium bowl or 1-cup liquid measuring cup, add the pesto, lemon juice, and zest. Whisk to combine. Slowly drizzle the olive oil in, whisking vigorously as you drizzle to emulsify the dressing, until fully combined. Taste and add salt and pepper, adding more or less than listed depending on your preference.
- Boil the pasta. Over high heat in a large pot, add 4 quarts of water, the 2 teaspoons of salt, and bring it to a boil. Boil the pasta until al dente according to package directions. Remove the pasta with a slotted spoon, leaving the water in the pot.
- Bring the water back to a boil, then add the asparagus and cook for 2 minutes, or until the asparagus is vibrant green and a little tender. It should still have a lot of crunch to it! Once the asparagus is cooked, remove from the pot, then put into a medium bowl filled halfway with ice and water to stop the cooking.
- Cook the frozen peas in the microwave following the package directions.
- Assemble the salad. Add the pasta, asparagus, green onion, frozen peas, feta, and parsley to a large bowl. Add the dressing, then stir to combine. Enjoy!
Notes
- I used Costco’s Kirkland Signature pesto. It’s the only store-bought pesto I’ve found I like! You can make your own or use your favorite store-bought. Some pesto is saltier than others, so be sure to taste the dressing before adding salt!
- Don’t like pesto? This pasta salad doesn’t have an overbearing pesto flavor, but you could always use a lemon vinaigrette instead! Just use the dressing recipe from my citrusy beet salad.
- I used parsley because it’s what I had on hand. You can substitute dried parsley if you don’t have fresh. Other herbs would be tasty in this as well. Try dill, mint, and/or basil!
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