Spring Pasta Salad
Updated April 27, 2023
Quick Summary
One of my favorite spring meals is this Spring Pasta Salad. It is easy to make, pretty to serve, and good for you too! It is made with pasta, lots of fresh spring vegetables, feta cheese, basil, and finished with olive oil and fresh lemon juice.
It is the perfect dish for an easy lunch, dinner, or take it to a potluck or picnic to share with friends and family!
To make the salad, I use Farfalle pasta. The butterfly pasta is perfect for spring, but any shape will work! Penne, orecchiette, and fusilli are all good options.
I add all of my favorite spring vegetables to this pasta salad: asparaugs, peas, artichokes, and spinach. I love all of the green!
The dressing on this pasta salad is super simple and light. I drizzle the salad with olive oil and fresh lemon juice. I top the salad with fresh basil and feta cheese and that’s it! This salad doesn’t need much. It is tasty as is!
You can enjoy this Spring Pasta Salad as a main dish or side dish. It is perfect for potlucks, picnics, or parties! I like to make it for dinner and enjoy leftovers for lunch. Cook once, eat twice, works for me!
Get your spring on and make this fresh and healthy Spring Pasta Salad!
More Pasta Salad Recipes
Spring Pasta Salad
Ingredients
- 1 pound Farfalle Pasta
- 1 pound fresh asparagus, cut into 1-inch pieces, ends trimmed and discarded
- 2 tablespoons olive oil
- 2 cups baby spinach, roughly chopped
- 1 1/2 cups peas, we use frozen
- 14 oz artichoke hearts, drained and roughly chopped
- Juice of 1 large lemon
- 2/3 cup crumbled feta cheese
- 1/4 cup chopped basil
- Salt and freshly-cracked black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Cook pasta to al dente texture, according to package instructions. Three minutes before the pasta is done cooking, carefully add in the asparagus pieces. When the pasta is done cooking, drain the pasta and asparagus. Rinse cold water over the pasta and asparagus.
- Pour the pasta and asparagus into a large bowl. Drizzle with olive oil and stir. Add the spinach, peas, artichoke hearts, lemon juice, feta cheese, and basil. Toss until combined and season with salt and black pepper. Serve!
- Note-the pasta salad will keep in the refrigerator for up to 3 days. If storing it in the fridge, freshen it up with an extra drizzle of olive oil and squeeze of lemon juice before serving.