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Fresh Spring Pasta Salad with Zesty Lemon Herb Vinaigrette

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A light and refreshing pasta salad featuring crisp spring vegetables and a bright, tangy lemon herb vinaigrette. Perfect for quick meals, picnics, or casual dinners.

Ingredients

Scale
  • 8 ounces rotini or farfalle pasta
  • 1 cup snap peas, trimmed and halved
  • 1 cup radishes, thinly sliced
  • 1 cup cherry tomatoes, halved (optional)
  • 1/2 cup thinly sliced red onion
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons fresh basil, thinly sliced
  • 1 tablespoon fresh dill, chopped (optional)
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons fresh lemon juice (about 1 large lemon)
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • 1 teaspoon honey or maple syrup
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon chopped fresh chives (optional)
  • 1/4 cup crumbled feta or shaved Parmesan cheese (optional)
  • 1/4 cup toasted pine nuts or slivered almonds (optional)
  • Olives or artichoke hearts (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces of pasta and cook according to package instructions until al dente, about 10 minutes. Drain and rinse under cold water to stop cooking and cool the pasta. Set aside in a large bowl.
  2. While the pasta cooks, trim and halve snap peas, thinly slice radishes, halve cherry tomatoes, and thinly slice red onion. Add all to the bowl with pasta.
  3. Roughly chop parsley, thinly slice basil, and chop dill if using. Add to the bowl.
  4. In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, honey, salt, and pepper. Add chopped chives if desired. Whisk or shake vigorously until emulsified and slightly thickened.
  5. Pour the vinaigrette over the pasta and vegetables. Toss gently but thoroughly to combine. Taste and adjust seasoning with extra salt, pepper, or lemon juice if needed.
  6. Sprinkle crumbled feta or shaved Parmesan and toasted pine nuts or slivered almonds on top if using.
  7. Serve immediately at room temperature or chill for 30 minutes to let flavors meld. If chilling, cover with plastic wrap or transfer to an airtight container.

Notes

Cook pasta al dente and rinse with cold water to prevent sticking. Dry veggies and herbs well to avoid diluting the dressing. Whisk vinaigrette thoroughly to emulsify. Adjust lemon juice and honey to balance acidity. Toast nuts before adding for extra flavor and crunch. Salad tastes better after chilling for at least 30 minutes. Add fresh herbs or lemon juice before serving leftovers.

Nutrition

Keywords: pasta salad, lemon vinaigrette, spring salad, easy pasta salad, healthy salad, vegetarian, fresh herbs

Find it online: https://realityeats.com/fresh-spring-pasta-salad-recipe-easy-zesty-lemon-herb-vinaigrette/