Spring Garden Pasta Salad (Print View)

Fresh pasta with broccoli, peas, and zesty lemon-herb dressing for a bright, light dish.

# Components:

→ 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 crumbled feta cheese, 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 emulsified.
04 - Add the drained pasta, broccoli, peas, cherry tomatoes, spring onions, and cucumber to the bowl with dressing. Toss gently to coat all components evenly.
05 - Transfer to a serving platter or bowl. Sprinkle with feta cheese and pine nuts if using. Serve immediately or refrigerate for up to 4 hours to allow flavors to meld.

# Expert Advice:

01 -
  • It tastes bright and alive without feeling heavy, which means you can actually enjoy seconds without that afternoon sluggish feeling.
  • The vegetables stay crisp even hours later because you're serving it chilled, making it perfect for meal prep or bringing to gatherings.
  • There's something deeply satisfying about throwing everything together in one bowl and watching the colors come alive as the dressing coats each piece.
02 -
  • Don't skip rinsing the hot pasta under cold water—it stops the cooking process and prevents the whole salad from becoming a warm, limp mess by the time you eat it.
  • The lemon juice needs to be fresh because bottled juice tastes thin and plasticky compared to what you squeeze yourself, and it's genuinely the difference between a good salad and one people actually crave.
03 -
  • Toast your own pine nuts in a dry skillet for about two minutes until fragrant—store-bought ones are convenient, but toasting them yourself makes them taste richer and more alive.
  • If you're short on fresh herbs, the salad will still taste good, but it won't sing the way it does with the dill and parsley, so find a way to use fresh if you possibly can.
Return