Spring Garden Pasta Salad (Print Version)

A fresh pasta mix with broccoli, peas, cherry tomatoes, and lemon-herb dressing for a light meal.

# Ingredient List:

→ Pasta

01 - 9 oz short pasta such as fusilli, penne, or farfalle

→ Vegetables

02 - 1 small head broccoli, cut into small florets
03 - 1 cup fresh or frozen peas
04 - 1 cup cherry tomatoes, halved
05 - 2 spring onions, thinly sliced
06 - 1 small cucumber, diced

→ Dressing

07 - 3 tablespoons extra-virgin olive oil
08 - 2 tablespoons freshly squeezed lemon juice
09 - 1 teaspoon Dijon mustard
10 - 1 garlic clove, finely minced
11 - 1 tablespoon fresh dill, chopped
12 - 1 tablespoon fresh parsley, chopped
13 - Salt and freshly ground black pepper to taste

→ Garnish

14 - 1/4 cup feta cheese, crumbled optional
15 - 2 tablespoons toasted pine nuts optional

# Recipe Steps:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente.
02 - In the last 2 minutes of pasta cooking, add the broccoli florets and peas to the pot. Drain everything together and rinse under cold water to cool completely.
03 - In a large bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, dill, parsley, salt, and pepper until well combined.
04 - Add the drained pasta, broccoli, peas, cherry tomatoes, spring onions, and cucumber to the bowl. Toss gently to coat evenly with the dressing.
05 - Transfer to a serving platter or bowl. Sprinkle with feta cheese and pine nuts if using.
06 - Serve immediately, or refrigerate for up to 4 hours to allow flavors to meld before serving.

# Expert Suggestions:

01 -
  • It comes together in under 30 minutes, which means you can have dinner on the table while the sun's still high.
  • The lemon-herb dressing is so simple it barely feels like you're trying, but tastes like you've been cooking all day.
  • It actually tastes better the next day, so meal prep becomes your secret weapon.
02 -
  • Don't skip the ice water rinse after cooking the pasta and vegetables—it's the difference between a vibrant salad and one that looks tired and sad.
  • Make the dressing while the pasta is still cooking so it's ready to coat everything while it's warm; this helps the pasta absorb more flavor.
03 -
  • Toast your own pine nuts in a dry skillet over medium heat for two minutes—they'll taste infinitely more alive than store-bought toasted ones.
  • Keep the salad bowl in the refrigerator for ten minutes before tossing everything together so the pasta stays cooler longer.
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