Zesty Spring Pasta Salad Recipe

🌸 Zesty Spring Pasta Salad: Your New Picnic Power Move

A Quick, Catchy Intro with a Viral Hook

Let’s be real: pasta salad has a reputation. It’s the side dish that shows up at every potluck, often overlooked, sitting quietly next to the flashy mains. But what if I told you that the humble spring pasta salad could be the star of your next gathering? Yes, the spring pasta salad is about to have its moment.​

Why This Recipe Is Awesome

This spring pasta salad is not your average side dish. It’s a vibrant, flavor-packed ensemble of fresh, seasonal vegetables, al dente pasta, and a zesty lemon vinaigrette that sings of spring. It’s easy to make, perfect for meal prep, and versatile enough to serve as a main or a side. Plus, it’s a guaranteed crowd-pleaser that will have everyone asking for the recipe.​

Ingredients

  • 12 oz pasta (​rotini, penne, or farfalle)
  • 1 cup asparagus, trimmed and cut into 1-inch pieces
  • 1 cup cherry tomatoes, halved
  • 1 cup sugar snap peas, trimmed
  • 1/2 cup radishes, thinly sliced
  • 1/2 cup red onion, thinly sliced
  • 1/4 cup fresh basil, chopped
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon Dijon mustard
  • 1 garlic clove, minced
  • Salt and pepper, to taste​

Key Substitutions:

  • Use gluten-free pasta for a gluten-free version.
  • Swap feta with goat cheese or omit for a dairy-free option.
  • Add grilled chicken or chickpeas for extra protein.

Tools & Kitchen Gadgets Used

  • Large pot
  • Colander
  • Large mixing bowl
  • Cutting board
  • Chef’s knife
  • Measuring cups and spoons
  • Whisk
  • Salad tongs or large spoon​

Step-by-Step Instructions

  1. Cook the pasta: Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Drain and rinse under cold water to stop cooking.​
  2. Blanch the vegetables: In the same pot, bring water to a boil. Add asparagus and sugar snap peas; cook for 2 minutes. Drain and rinse under cold water.​
  3. Prepare the dressing: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper.​
  4. Combine ingredients: In a large mixing bowl, combine cooked pasta, blanched vegetables, cherry tomatoes, radishes, red onion, basil, and parsley.​
  5. Add dressing: Pour the dressing over the salad and toss to combine.​
  6. Add cheese: Sprinkle feta cheese over the salad and gently mix.​
  7. Chill and serve: Refrigerate for at least 30 minutes before serving to allow flavors to meld.​

Calories & Nutritional Info

  • Calories per serving: Approximately 330
  • Total Fat: 13g
  • Saturated Fat: 2g
  • Cholesterol: 10mg
  • Sodium: 200mg
  • Total Carbohydrates: 23g
  • Dietary Fiber: 1g
  • Total Sugars: 11g
  • Protein: 3g​

Note: Nutritional values are estimates and may vary based on specific ingredients used.

Common Mistakes to Avoid

  • Overcooking the pasta: Remember, pasta continues to cook slightly after draining. Aim for al dente to prevent mushy salad.
  • Skipping the rinse: Rinsing pasta under cold water stops the cooking process and prevents clumping.
  • Not seasoning the pasta water: Salting the water adds flavor to the pasta itself.
  • Overdressing: Too much dressing can make the salad soggy. Add gradually and taste as you go.
  • Adding delicate herbs too early: Fresh herbs can wilt; add them just before serving.

Variations & Customizations

  • Keto-Friendly: Use spiralized zucchini or shirataki noodles instead of pasta.
  • Spicy Version: Add a pinch of red pepper flakes or diced jalapeños to the dressing.
  • Vegetarian Swap: Replace feta with vegan cheese or add more veggies like roasted bell peppers.​

FAQ Section

Q: Can I make this salad ahead of time?

A: Absolutely! It’s best when made a few hours in advance to allow flavors to meld.​

Q: How long does it last in the fridge?

A: Stored in an airtight container, it stays fresh for up to 3 days.​

Q: Can I freeze pasta salad?

A: Not recommended. Freezing can alter the texture of the vegetables and pasta.​

Q: What other vegetables can I add?

A: Feel free to include cucumbers, bell peppers, or artichoke hearts for added variety.​

Q: Is this salad gluten-free?

A: It can be! Just use your favorite gluten-free pasta.​

Q: Can I add protein to make it a main dish?

A: Yes, grilled chicken, shrimp, or chickpeas make great additions.​

Q: What if I don’t have fresh herbs?

A: Dried herbs can be used in a pinch, but fresh herbs provide the best flavor.​

Final Thoughts

This spring pasta salad is more than just a side dish; it’s a celebration of the season’s freshest flavors. Easy to make, customizable, and utterly delicious, it’s bound to become a staple in your recipe repertoire. So go ahead, give it a try, and watch it steal the spotlight at your next gathering.​

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