Spring Garden Pasta Salad (Printable Version)

Vibrant pasta with broccoli, peas, cherry tomatoes, and lemon-herb dressing for a fresh spring meal.

# Needed Ingredients:

→ 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)

# Preparation 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 with dressing. Toss gently to coat evenly.
05 - Transfer to a serving platter or bowl. Sprinkle with feta cheese and pine nuts if desired.
06 - Serve immediately, or refrigerate for up to 4 hours to allow flavors to develop and meld.

# Expert Advice:

01 -
  • It comes together in under 30 minutes, which means you can make it on a weeknight without stress.
  • The lemon-herb dressing is bright enough to make you forget you're eating something this simple and wholesome.
  • It actually tastes better after sitting for a few hours, so meal prep becomes genuinely helpful instead of a chore.
02 -
  • Don't let the pasta sit in its cooking water for more than a minute after draining, or it will keep cooking and turn soft.
  • Make the dressing while the pasta is still warm so it absorbs all those bright lemon and herb flavors better than it would if everything were cold.
03 -
  • Grate your garlic instead of mincing it so it distributes evenly throughout the dressing without any harsh chunks.
  • Let the salad sit at room temperature for about 15 minutes before serving so the flavors aren't muted by the cold.
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