Save Last summer, my neighbor showed up at my door with a basket of vegetables from her garden—broccoli so green it practically glowed, snap peas still warm from the sun, cherry tomatoes that smelled like actual fruit. She mentioned she'd been making this spring pasta salad all season and thought I'd enjoy the recipe. I was skeptical at first, honestly; pasta salads always seemed like the forgotten dish at potlucks, sitting in a corner getting soggy. But something about the way she described the lemon-herb dressing made me curious enough to try it that very evening.
I served this at a small dinner party in early June, and it became the dish people came back to, not the fancy main course I'd stressed over for hours. A guest asked for the recipe before dessert was even cleared, which felt like the highest compliment. Now whenever someone mentions they're bringing a dish to share, this is what I think of—simple enough to make on a Wednesday night, impressive enough to feel special.
Ingredients
- Short pasta (fusilli, penne, or farfalle): 250 g (9 oz) works beautifully because the shapes catch the dressing and hold onto it; avoid long pasta like spaghetti, which slides right off.
- Broccoli florets: 1 small head cut into small pieces—the key is keeping them bite-sized so they feel integrated into the salad, not like a vegetable afterthought.
- Fresh or frozen peas: 150 g (1 cup) adds sweetness that balances the lemon brightness; frozen works just as well and honestly saves time.
- Cherry tomatoes: 100 g (1 cup) halved—their natural juice mingles with the dressing as everything sits, creating a subtle tomato flavor that deepens over time.
- Spring onions: 2 thinly sliced bring a gentle onion sharpness without overpowering; the white and green parts both matter.
- Cucumber: 1 small one diced adds a refreshing crunch and keeps the whole thing feeling summery and light.
- Extra-virgin olive oil: 3 tbsp is your base, and using good quality makes a real difference in how the dressing tastes.
- Fresh lemon juice: 2 tbsp squeezed by hand, not bottled—the difference is immediate and worth the thirty seconds it takes.
- Dijon mustard: 1 tsp acts as an emulsifier and adds a subtle sharpness that keeps the dressing from tasting one-dimensional.
- Garlic clove: 1 minced very fine so it distributes evenly throughout the dressing without overpowering in any single bite.
- Fresh herbs: 1 tbsp each of dill and parsley—these are what make the salad taste like spring itself, so don't skip them or use dried.
- Feta cheese and pine nuts: Optional but they add a salty, nutty richness that transforms the salad from simple to memorable.
Instructions
- Boil the pasta with the vegetables:
- Bring a large pot of salted water to a rolling boil, then cook your pasta to just shy of al dente—it should still have a tiny bit of resistance when you bite it. In the final two minutes, add the broccoli florets and peas right into the same pot, which saves time and ensures they're warm when everything comes together. Drain through a colander and rinse under cold running water until the steam stops rising; you want everything cooled down but not ice cold.
- Build the dressing:
- In a large bowl, whisk together the olive oil, fresh lemon juice, Dijon mustard, minced garlic, dill, and parsley until it looks emulsified and creamy. Season generously with salt and freshly ground black pepper, tasting as you go because the dressing is your star player here.
- Bring everything together:
- Add the cooled pasta, broccoli, peas, halved cherry tomatoes, sliced spring onions, and diced cucumber to the bowl with the dressing. Toss gently but thoroughly, making sure every piece gets coated; you want to see the dressing cling to the pasta without mashing anything or bruising the vegetables.
- Add the finishing touches:
- Transfer to your serving platter or bowl, then scatter the crumbled feta cheese and toasted pine nuts over the top right before serving. These garnishes stay fresher when added last, and they add a textural contrast that makes people notice.
- Chill and serve:
- You can serve this immediately while everything is still cool, or refrigerate it for up to four hours and let the flavors deepen and meld together. If you refrigerate, give it a gentle toss and taste for seasoning again before serving, since cold temperatures can dull flavors slightly.
Save There was a moment at that dinner party when someone took their second plate and said, 'This is the kind of thing I crave on hot days'—and I realized the recipe had nothing to do with fancy technique or expensive ingredients, just respecting what makes each vegetable taste good. That's when a dish stops being something you make and becomes something that belongs to you.
Why This Salad Works Year-Round
Spring and summer are the obvious seasons for this salad, but I've found it works beautifully in fall too—just swap in some shredded carrots or roasted beets instead of cucumber. Even in winter, when fresh peas are harder to find, the frozen ones taste nearly identical and the bright lemon-herb dressing feels like a needed burst of warmth. The genius of this recipe is how adaptable it is while maintaining its essential character—it's a framework that invites you to work with what's available and what your garden or market is offering.
Making It Your Own
I've learned that the best versions of dishes are the ones where you've made a small choice that feels personal. Maybe you add blanched asparagus or snap peas for extra crunch, or you toss in some radishes for peppery bite. Some people add sun-dried tomatoes or roasted chickpeas for protein and heartiness, transforming it from a side dish into something that stands on its own as a light main course. The dressing is forgiving enough that it works with almost any vegetable combination you can imagine.
Storage and Serving Suggestions
This salad improves slightly as it sits because the pasta absorbs the dressing flavors, but it's still delicious served immediately when everything is at its coldest and crispest. You can store it covered in the refrigerator for up to four hours, though any longer and the vegetables start to weep and the pasta becomes a bit too soft. I always pack the feta and pine nuts separately if I'm bringing it somewhere, then add them just before people serve themselves so they stay textured and don't get soggy from the dressing.
- If you're making this the night before, dress the salad lightly and keep the vegetables and pasta mostly separate, then combine and finish dressing everything the morning of serving.
- Pair this with grilled chicken or salmon if you want to turn it into a proper main course, or serve it alongside a crusty bread and some good cheese.
- A crisp, cold Sauvignon Blanc or even a light rosé makes this feel like a celebration, even if it's just an ordinary Tuesday lunch.
Save There's something quietly wonderful about a salad this straightforward that tastes this good—no fancy footwork required, just honest ingredients treated with a little care. Make it once and you'll understand why my neighbor brought that basket to my door in the first place.
Recipe FAQ
- → Can I use gluten-free pasta for this dish?
Yes, gluten-free pasta works well and maintains the dish’s texture and flavor.
- → How can I keep the vegetables crisp when mixing?
Drain and rinse the pasta and vegetables under cold water to cool and preserve their crunch before tossing with dressing.
- → Is it possible to make this dish ahead of time?
Yes, refrigerate for up to 4 hours to allow flavors to meld, but add delicate ingredients like feta and pine nuts just before serving.
- → What can I add for extra protein?
Grilled chicken or salmon are excellent choices to complement the fresh vegetable flavors.
- → What herbs enhance the dressing’s flavor?
Fresh dill and parsley add bright, aromatic notes that balance the lemon and mustard in the dressing.
- → Can I substitute vegetables for variety?
Yes, try adding snap peas, blanched asparagus, or radishes for extra color and crispness.
