Best 5 Spring Garden Pasta Salad Recipes

Spring Garden Pasta Salad: A Delightful Medley of Fresh Flavors

Immerse yourself in the vibrant flavors of spring with this refreshing pasta salad, a delightful symphony of fresh vegetables, herbs, and zesty dressing. This salad is a celebration of the season's bounty, featuring crisp asparagus, tender sugar snap peas, sweet grape tomatoes, and aromatic fresh basil, all tossed in a tangy lemon-herb vinaigrette. A sprinkle of Parmesan cheese adds a savory touch, while the al dente pasta provides a satisfying bite. With its vibrant colors and delightful flavors, this salad is a feast for the eyes and the palate. It's perfect for a light lunch, a summer picnic, or as a colorful side dish at your next gathering. Discover the joy of fresh, seasonal ingredients and indulge in the vibrant flavors of spring with this delightful pasta salad.

Additional Recipes Included in the Article:

- Lemon Herb Vinaigrette: A citrusy, aromatic dressing that perfectly complements the fresh vegetables in the salad.

- Parmesan Cheese: A nutty, salty addition that adds a touch of richness and umami.

- Fresh Basil: An essential herb in Italian cuisine, basil brings a vibrant, peppery flavor to the salad.

- Colorful Vegetables: The combination of asparagus, sugar snap peas, and grape tomatoes adds a variety of textures, colors, and flavors.

- Pasta: Choose your favorite type of pasta for this salad, such as penne, rotini, or fusilli.

With these ingredients and recipes at your fingertips, you can easily recreate this delightful spring garden pasta salad in your own kitchen. Enjoy the vibrant flavors of the season and embrace the joy of cooking with fresh, wholesome ingredients.

Check out the recipes below so you can choose the best recipe for yourself!

SPRING PASTA SALAD

Spring Pasta Salad image

Provided by Jeff Mauro, host of Sandwich King

Categories side-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 14

Ingredients

1/3 cup extra-virgin olive oil
2 teaspoons Dijon mustard
1 teaspoon honey
1 clove garlic, grated
1 lemon, zested and juiced
Salt and freshly cracked black pepper
12 ounces cavatappi pasta, cooked to package instructions and shocked under cold water
4 ounces asparagus, blanched and thinly sliced on the bias
1 box frozen peas, defrosted
One 12-ounce jar roasted yellow peppers, chopped
1 pint grape tomatoes, halved
1 shallot, minced
1/2 cup fresh dill, chopped
Ricotta salata, for garnish

Steps:

For the dressing: In a small bowl, whisk together the olive oil, Dijon mustard, honey, garlic, lemon zest and juice, and season with salt and pepper.
For the pasta: Toss the pasta with the asparagus, peas, roasted peppers, tomatoes, shallots and dill. Pour the dressing over the salad, tossing to coat. Let the salad hang out for a bit to soak up all of the flavor.
When ready to serve, bowl it up and shave some ricotta salata over the top to seal the deal.

GARDEN PASTA SALAD

Garden Pasta Salad image

A zesty pasta recipe, with lots of crunchy vegetables.

Provided by L. Gale

Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes

Time 1h30m

Yield 10

Number Of Ingredients 9

Ingredients

1 (16 ounce) package uncooked tri-color spiral pasta
½ cup thinly sliced carrots
2 stalks celery, chopped
½ cup chopped green bell pepper
½ cup cucumber, peeled and thinly sliced
2 large tomatoes, diced
¼ cup chopped onion
2 (16 ounce) bottles Italian-style salad dressing
½ cup grated Parmesan cheese

Steps:

Cook pasta in large pot of boiling water until al dente. Rinse under cold water, and drain.
Mix chopped carrots, celery, cucumber, green pepper, tomatoes, and onion together in large bowl.
Combine cooled pasta and vegetables together in large bowl. Pour Italian dressing over mixture, add Parmesan cheese and mix well.
Chill for one hour before serving.

Nutrition Facts : Calories 449.5 calories, Carbohydrate 45.1 g, Cholesterol 3.5 mg, Fat 27.4 g, Fiber 2.5 g, Protein 8.4 g, SaturatedFat 4.9 g, Sodium 1539.7 mg, Sugar 10.6 g

SPRING GREEK PASTA SALAD

Spring Greek Pasta Salad image

For a light meal, we toss rotini pasta with cucumber, zucchini and sweet peppers. Make this cucumber pasta salad into a main dish by adding grilled chicken. -Christine Schenher, Exeter, California

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 16 servings

Number Of Ingredients 18

Ingredients

4 cups veggie rotini or other spiral pasta (about 12 ounces)
VINAIGRETTE:
1/4 cup olive oil
3 tablespoons lemon juice
2 tablespoons balsamic vinegar
1 tablespoon water
3 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon pepper
3 tablespoons minced fresh oregano or 1 tablespoon dried oregano
SALAD:
3 large tomatoes, seeded and chopped
1 medium sweet red pepper, chopped
1 small cucumber, seeded and chopped
1 small zucchini, chopped
1 small red onion, halved and thinly sliced
1/3 cup sliced pitted Greek olives, optional
1 cup (4 ounces) crumbled feta cheese

Steps:

Cook pasta according to package directions. Drain; rinse with cold water and drain well., In a small bowl, whisk oil, lemon juice, vinegar, water, garlic, salt and pepper until blended. Stir in oregano., In a large bowl, combine pasta, vegetables and, if desired, olives. Add vinaigrette and cheese; toss to combine. Refrigerate, covered, until serving.

Nutrition Facts : Calories 142 calories, Fat 5g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 219mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges

GARDEN-FRESH PASTA SALAD

Garden-Fresh Pasta Salad image

Ripe vegetables and whole wheat noodles get together for a better-for-you take on pasta salad.

Provided by My Food and Family

Categories Onions

Time 1h30m

Yield 14 servings, 3/4 cup each

Number Of Ingredients 6

Ingredients

1 pkg. (16 oz.) whole wheat farfalle (bow-tie pasta), uncooked
2 cups broccoli florets
1 each red onion and red pepper, chopped
2 cups halved cherry tomatoes
1 bottle (8 oz.) KRAFT Sun Dried Tomato Vinaigrette Dressing
1/2 cup KRAFT Grated Parmesan Cheese

Steps:

Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 3 min. Drain.
Rinse pasta mixture with cold water; drain well. Place in large bowl. Add all remaining ingredients except cheese; mix lightly.
Refrigerate 1 hour. Stir gently before serving; top with cheese.

Nutrition Facts : Calories 180, Fat 4.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 7 g

SPRING GARDEN PASTA

Spring Garden Pasta image

Press flower petals and snipped herbs between sheets of this easy and excellent homemade pasta dough. Then toss with butter, Parm, and more herbs for a gorgeous pappardelle. Garnish with additional whole flowers and herbs. This Allrecipes Magazine recipe is based on Easy Homemade Pasta Dough by pho1962.

Provided by Allrecipes Magazine

Categories Main Dish Recipes Pasta

Time 45m

Yield 4

Number Of Ingredients 12

Ingredients

2 cups all-purpose flour
3 large eggs, at room temperature
2 tablespoons olive oil
1 teaspoon salt
2 tablespoons water, or as needed
1 cup edible flower petals, chopped into 1/2-inch pieces
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh dill
½ cup shredded Parmesan cheese
¼ cup butter, melted
1 lemon, zested and juiced
salt and ground black pepper to taste

Steps:

Beat flour, eggs, oil, and salt together in a bowl. Add water, 1 teaspoon at a time, until a smooth and very thick dough forms.
Turn dough out onto a work surface and knead until very smooth, about 10 minutes. Cover; let dough rest for 5 to 10 minutes.
Divide dough into 8 balls. Roll each into a thin sheet about 18 inches long using a pasta roller or a rolling pin. Sprinkle 1 tablespoon flower petals, 1/4 tablespoon thyme, and 1/4 tablespoon dill on the lengthwise half of each sheet. Fold sheet in half over petals and herbs, then roll again into a thin sheet. Cut into long, 1-inch wide strips using a pizza cutter.
Bring a large pot of lightly salted water to a boil. Add pasta and boil until tender, 3 to 4 minutes. Drain.
Toss with Parmesan cheese, butter, lemon zest, and juice. Season with salt and pepper.

Nutrition Facts : Calories 493 calories, Carbohydrate 51.7 g, Cholesterol 178.8 mg, Fat 25.6 g, Fiber 3.2 g, Protein 15.6 g, SaturatedFat 11.2 g, Sodium 910.9 mg, Sugar 0.6 g

Tips:

Fresh and Vibrant Ingredients: Use the freshest vegetables and herbs you can find. Spring vegetables like asparagus, peas, and radishes add a delightful crispness and sweetness to the salad.
Balanced Dressing: The dressing is key to a flavorful pasta salad. Experiment with different combinations of oil, vinegar, herbs, and spices to create a dressing that complements the flavors of the vegetables and pasta.
Cook Pasta Al Dente: Cook the pasta according to the package instructions, but aim for al dente (slightly firm to the bite) to prevent it from becoming mushy in the salad.
Chill Before Serving: After assembling the salad, chill it in the refrigerator for at least 30 minutes to allow the flavors to meld and the pasta to absorb the dressing.
Garnish Generously: Fresh herbs, grated cheese, and edible flowers add color, texture, and flavor to the salad. Don't be afraid to pile them on top!

Conclusion:

Spring Garden Pasta Salad is a delightful and refreshing dish that showcases the best of spring produce. With its vibrant colors, crisp textures, and flavorful dressing, this salad is sure to be a hit at your next gathering. So gather your ingredients, fire up the grill, and enjoy the bounty of the season with this delicious pasta salad. Happy cooking!