Spring Garden Pasta Salad (Printer-friendly)

Bright pasta with broccoli, peas, tomatoes, and lemon-herb dressing in a light, fresh blend.

# What You’ll Need:

→ Pasta

01 - 9 ounces 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

# Directions:

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 all components evenly with the dressing.
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 Tips:

01 -
  • It tastes even better after sitting in the fridge for a few hours, so the dressing actually does the work while you relax.
  • You can throw it together in under 30 minutes and still feel like you spent the afternoon cooking something special.
  • It's the kind of dish that looks impressive on a table but actually comes together so easily you'll make it on a random Wednesday.
02 -
  • Don't skip the ice-cold water rinse after draining—warm pasta will continue cooking slightly and you'll end up with mush instead of texture.
  • If you're making this more than an hour ahead, keep the dressing separate and toss everything together right before serving, or the pasta will absorb all the moisture and taste dry.
03 -
  • Toast your own pine nuts in a dry skillet for two minutes before using—homemade toasted nuts taste infinitely better than the pre-toasted ones and cost less.
  • Make extra dressing because pasta salads always benefit from a bit more than you think you'll need; you can always toss it with fresh greens the next day.
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