Spring Pasta Salad

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This Spring Pasta Salad just feels like sunshine. It’s bright, fresh, and comes together in no time—perfect for an easy lunch or side dish!

Why You’ll Love This Recipe

This spring pasta salad is light, fresh, and packed with seasonal veggies—almost like a primavera pasta salad, but with a bright lemon dressing instead of a heavier sauce.

You know how some people are just known for a certain dish and expected to bring it to every food-related gathering? When it comes to pasta salad, I am that person!

My rainbow orzo salad is my most popular recipe, but this lemony spring pasta salad is quickly becoming a contender for the family favorite and my current obsession. It’s just as fresh and loaded with seasonal veggies.

It’s ready in less than 30 minutes and tastes incredible. It’s super customizable, so toss in your favorite veggies, swap out the vinaigrette, or add some protein. Shrimp, chicken, or chickpeas would all be great additions.

If you’re looking for more spring favorites, try this arugula potato salad and this spring pea and asparagus salad with ricotta.

Ingredients

Pasta: I like penne, but rotini or farfalle would also work nicely. I bet orzo would also be incredible! You can also easily swap the penne for your favorite gluten-free pasta.
Fresh Herbs and Veggies: I like using fresh or frozen green peas, asparagus, baby spinach, and fresh basil.
Olive Oil: Use a good quality extra-virgin olive oil for the best flavor.
Lemon: Fresh lemon juice and zest are a must!
Dijon Mustard: A little Dijon mustard adds a tangy kick to the dressing.

*The full ingredient list with amounts is in the recipe card below.

How to Make Spring Pasta Salad

Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente.
In the last 2 minutes of cooking, add the peas and asparagus to the pot with the pasta. Let them cook until bright green and crisp-tender. Drain everything in a colander and rinse under cold water to stop the cooking, for about 2 minutes.
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, garlic, honey, dijon mustard, and a pinch of sea salt.
In a large bowl, toss the drained pasta and veggies with the chopped spinach, feta, basil (if using), and dressing. Taste and add more salt as needed. Serve chilled or at room temperature.

Cooked Pasta, Peas, and Asparagus in a colander.

Expert Tip: You could also use the ice bath method for the veggies — boil the asparagus and peas in a separate pot or deep skillet, then drain and place in a bowl filled with cold water and ice for extra crisp and vibrant veggies.

Variations

Swap the pasta for potatoes: This salad’s tangy, fresh flavors also pair well with potatoes. Boil some baby yellow potatoes and use them instead of pasta to make a flavorful potato salad.
Add more vegetables: Add other spring veggies like arugula (or swap it in for the spinach), radishes, artichoke hearts, or green onions. You can also add red onion or cherry tomatoes.
Stir in some nuts. Pine nuts or sliced almonds would add a nice crunch.
Use a different cheese. Instead of feta, try shaved or shredded parmesan cheese. Crumbled goat cheese would also be great.
Add a protein. Toss in some chickpeas, grilled chicken, or shrimp to make this salad a complete meal.
Make it gluten-free: Use gluten-free penne (or your favorite gluten-free pasta shape).
Make it vegan. Swap out the honey for pure maple syrup and leave out the feta cheese to make it vegan.

Serving Suggestions

This spring pasta salad is a great side for grilled chicken, salmon, or shrimp, but it’s also light and satisfying on its own. If you’re making it a main, try tossing in some chickpeas or sliced grilled chicken for extra protein.

You can make it ahead, but it’s best the day it’s made so the veggies stay crisp and the pasta doesn’t get soggy.

Perfect for Easter brunch, Mother’s Day, a picnic, cookout, BBQ, or any spring get-together. Or just pack it for a super easy lunch!

Spring Pasta Salad in a white serving bowl.

Make Ahead and Storage

To Make Ahead: Though this salad is best served immediately, you can make it ahead of time. I recommend saving half of the dressing and stirring it in right before serving for best results.

You can make the dressing a few days in advance and store it in the refrigerator. Let it sit at room temperature for a few minutes, then give it a good stir before adding to the salad.

To Store: Store in an airtight container for up to 3 days. Drizzle with more dressing or extra virgin olive oil before serving to refresh it.

Frequently Asked Questions (FAQ’s)

How do I prevent the pasta from becoming mushy?

Cook the pasta until it’s al dente and rinse under cold water right after draining to cool it down quickly.

How can I avoid dry pasta salad leftovers?

Since the pasta absorbs the dressing as it sits, I recommend adding more dressing or a splash of extra virgin olive oil before serving leftovers to help keep the pasta moist.

A wooden serving spoon of Primavera Pasta Salad.

More Pasta Salad Recipes

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