Spring Garden Pasta Salad

There's something about late spring that makes me want to abandon heavy cooking altogether. One Saturday afternoon, I was standing in the farmers market with my partner, surrounded by the first real bounty of the season—bright green peas still in their pods, broccoli crowns that looked almost too perfect to eat—and I suddenly remembered a pasta salad my aunt used to bring to every gathering. But hers was nothing like what I wanted to make that day. I went home and started throwing together what felt right: fresh vegetables, a lemon dressing that tasted like sunshine, and enough brightness to match the actual weather outside.

I brought this to a potluck last June, and honestly, I was nervous because it looked so simple compared to everyone else's elaborate casseroles. But it was the first thing that disappeared, and three different people asked me for the recipe before dessert. One friend even admitted she'd made it twice that same week.

Ingredients

• Pasta (250 g / 9 oz): Use something with texture like fusilli, penne, or farfalle—they hold onto the dressing instead of letting it slide right off.
• Broccoli (1 small head, cut into florets): Keep the florets small so they cook quickly and distribute evenly throughout the salad.
• Fresh or frozen peas (150 g / 1 cup): Frozen works beautifully here and actually stays tender better than fresh in this application.
• Cherry tomatoes (100 g / 1 cup, halved): Don't skip this—they add bursts of sweetness and juice that make the whole dish sing.
• Spring onions (2, thinly sliced): These bring a gentle bite that doesn't overpower anything else on the plate.
• Cucumber (1 small, diced): Add this just before serving or it'll weep water and dilute your dressing.
• Extra-virgin olive oil (3 tbsp): This is where quality matters—use one you'd actually taste on bread, because you will taste it here.
• Freshly squeezed lemon juice (2 tbsp): Bottled won't cut it; you need the brightness and complexity of fresh.
• Dijon mustard (1 tsp): This tiny amount acts as an emulsifier and adds subtle depth you can't quite name.
• Garlic (1 clove, minced): One is enough—more will dominate everything else you've carefully balanced.
• Fresh dill (1 tbsp, chopped): Dill and lemon were made for each other, and this dish proves it.
• Fresh parsley (1 tbsp, chopped): Use the flat-leaf kind for a cleaner taste than curly.
• Salt and black pepper: Taste as you go—you'll need more than you think because the vegetables are mild.
• Feta cheese (40 g / 1/4 cup, crumbled): Optional but recommended—it adds a salty, creamy element that makes this feel less like a side dish.
• Toasted pine nuts (2 tbsp): These add warmth and crunch that elevates everything, though you can substitute with toasted almonds if needed.

Instructions

Boil the pasta:

Bring a large pot of salted water to a rolling boil and add your pasta. Cook according to package instructions until it's just al dente—this is the moment that matters most. You want it to still have a slight resistance when you bite it, because it'll soften slightly as it sits in the dressing.

Cook the broccoli and peas:

With exactly 2 minutes left on the pasta timer, add your broccoli florets and peas to the same pot. This way everything finishes at the same time and the vegetables stay bright green and crisp. Drain everything together in a colander, then rinse under cold running water until it stops steaming—you want everything cooled down completely.

Make the dressing:

In a large bowl, whisk together the olive oil, fresh lemon juice, Dijon mustard, and minced garlic until it starts to emulsify slightly. Add the dill and parsley, then taste and season generously with salt and pepper. This is your moment to adjust—if it tastes too acidic, add a splash more oil; if it's too rich, a bit more lemon juice fixes it.

Combine everything:

Add the cooled pasta, broccoli, peas, halved cherry tomatoes, sliced spring onions, and diced cucumber to the bowl with the dressing. Use a gentle hand when tossing—you're trying to coat everything evenly without breaking the vegetables into sad little pieces. Taste again and adjust the seasoning one final time.

Finish and serve:

Transfer to a serving platter and scatter the crumbled feta and toasted pine nuts on top just before serving. If you're making this ahead, hold off on the cucumber and garnishes until closer to serving time.

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My neighbor brought her kids over one evening and they actually ate vegetables without complaining—something that never happens at their house. She watched them fork through this like it was the most natural thing in the world, and I realized that sometimes the simplest food is what makes people happiest.

Making It Ahead

This salad is actually one of those rare dishes that improves with time in the refrigerator as long as you're smart about it. The flavors meld and deepen over a few hours, creating something more cohesive than when you first make it. If you're preparing this for a picnic or potluck, cook the pasta, vegetables, and dressing the morning of, keep them separate in containers, then assemble everything about 30 minutes before you leave.

Variations and Add-Ins

Once you understand the basic formula—al dente pasta, bright acidic dressing, fresh vegetables, and something for texture—you can adapt this to whatever looks good at the market or what you have sitting in your crisper drawer. I've made versions with blanched asparagus instead of broccoli, added fresh mint when I had it, and even threw in some blanched snap peas for extra crunch. The dressing stays the same because lemon and herb complement almost any spring vegetable you can think of.

Serving Suggestions and Pairings

This works beautifully as a standalone lunch, but it also makes a smart side dish when you're grilling chicken or salmon. It holds its own next to heartier mains and actually feels substantial enough that most people won't need much else. The cool, bright nature of this salad pairs wonderfully with crisp white wines like Sauvignon Blanc, or you could serve it alongside sparkling lemonade at a summer gathering.

• For a protein-forward meal, top individual servings with grilled chicken breast or flaked salmon.
• Make it vegan by omitting the feta or swapping in a plant-based version and using regular nuts instead of pine nuts.
• Serve chilled straight from the refrigerator on hot days—the cold factor is part of what makes it so refreshing.

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This is the kind of recipe that feels both special and effortless, which is exactly what spring cooking should be. Make it once and you'll find yourself reaching for it all season long.

Recipe FAQs

→ How do you keep the vegetables crisp in this pasta salad?

Adding broccoli florets and peas during the last minutes of cooking and rinsing with cold water immediately stops cooking, preserving their crunch and vibrant color.

→ What dressing ingredients create the bright flavor?

A mix of extra-virgin olive oil, freshly squeezed lemon juice, Dijon mustard, minced garlic, and fresh herbs like dill and parsley form a zesty and herbaceous dressing.

→ Can I make this dish vegan-friendly?

Omit the feta cheese or replace it with a plant-based alternative to enjoy a fully vegan version while maintaining its fresh profile.

→ What optional garnishes enhance the texture?

Crumbled feta cheese adds creaminess, and toasted pine nuts contribute a pleasant crunch and nutty undertone.

→ How long can this pasta salad be stored before serving?

It can be refrigerated for up to 4 hours to allow flavors to meld without losing its fresh, crisp texture.