As I eat through the seasons, none delights me as much as spring. In this Spring Pasta Salad, you will be enjoying the best seasonal produce topped in a zippy Balsamic Vinaigrette Dressing. It is the perfect way to celebrate one of the best times of the year.
If I had to pick a favorite season, it would be a toss-up between fall and spring. While I love the coziness of fall, I'd say the vibrance of spring may tip the scale in its favor.
As a vegetable lover, it is hard not to get a little giddy at all the fresh produce that is abundant as the weather starts to warm.
One of the first things I like to make is this Spring Pasta Salad Recipe. It is light, flavor-packed, and oh-so-satisfying. Feel free to play with this one, using whatever product that you happen to have on hand.
Ingredients
- Short Pasta: My go-to is rotini or penne. Whole grain pasta or a gluten-free option can be just as delightful.
- Fresh or Frozen Baby Peas: Frozen baby peas are an easy option. If you use fresh, make sure to blanch them first.
- Fresh Sugar Snap Peas: Sugar snap peas are the unsung heroes of crunch, and I can't imagine my spring salad without them.
- Julienned Carrots: If you are short on time, pre-shredded carrots make this recipe easy.
- Diced Cooked Chicken: Canned chickpeas rinsed and drained can bring protein to the party without missing a beat.
- Diced Pimento: No pimentos? Dice up some roasted red peppers for a similar sweet and vibrant addition.
- Green Onions: Finely chopped chives, shallot, or a little bit of red onion can step in seamlessly.
- Radishes: One of my favorite spring vegetables, these add a peppery crunch that wakes up your tastebuds.
- Fresh Parsley: No parsley? A little bit of fresh basil or dill could also bring a fresh herby vibe to your salad symphony.
- Balsamic Vinegar Dressing: I like to use homemade, but a good store-bought brand will work too.
- Goat Cheese, Crumbled: For a little creamy decadence in this spring salad with pasta, goat cheese is your friend. Feta or shaved Parmesan can also play this role beautifully, adding a touch of luxury to each forkful.
Mix it Up: Spring Pasta Salad Ideas!
- Asparagus: Its crisp, tender texture adds a refreshing bite to any pasta salad.
- Baby Spinach: Soft and slightly sweet, it blends easily with other ingredients.
- Radishes: Their peppery crunch brings a bold flavor contrast to the mix.
- Peas: Sweet and brightly colored, peas add a pop of freshness and texture.
- Green Onions: Mild yet distinct, they contribute a subtle depth of flavor.
- Arugula: Adds a peppery, slightly spicy kick that elevates the salad.
- Cherry Tomatoes: Juicy and sweet, they burst with flavor in every bite.
- Cucumbers: Crisp and refreshing cucumbers lighten the salad with their coolness.
Storage
This recipe will keep for up to 3 days sealed in the refrigerator. I do not recommend freezing.
Tips & Tricks
- Cook your pasta al dente – firm to the bite. It should have a slight chew to it; this way, it holds up better when mixed with the dressing and doesn’t turn mushy. Remember, the pasta continues to soften a bit after you drain it, especially once the dressing is added.
- Gluten-Free pasta is best at room temperature. Cold, it will be hard and feel undercooked. I recommend letting it sit out for no less than 30 minutes before serving.
- If time allows, let your salad chill in the fridge for at least an hour before serving. This little pause lets all the flavors meld together beautifully. Trust me, it's worth the wait.
- To brighten up leftovers of this easy spring pasta salad, toss them with extra dressing or drizzle with a touch of olive oil or lemon juice.
Step By Step
First, start by cooking the pasta according to package directions, adding the baby peas, sugar snap peas, and carrots in the last two minutes of cooking.
Next, drain and rinse with cold water. Drain and rinse again. Transfer to a bowl and add chicken, pimento, green onions, radishes, and parsley.
Finally, toss with dressing and top with goat cheese. Taste and season with salt and pepper.
More Pasta Salads
- Caprese Pasta Salad: Imagine juicy tomatoes, fresh mozzarella, and aromatic basil mingling with perfectly cooked pasta, all drizzled with a balsamic dressing – my Caprese Pasta Salad is like a summer garden party in a bowl.
- Quinoa Pasta Salad: For those looking to mix things up, my Quinoa Pasta Salad offers a delightful twist, combining the heartiness of quinoa with the classic pasta salad vibe, making it not only a nutritious choice but a hit at family gatherings.
- Bacon Ranch Pasta Salad: My Bacon Ranch Pasta Salad is a savory sensation featuring crispy bacon bits and a creamy ranch dressing that will have everyone coming back for seconds.
- Tuscan Pasta Salad: The bold flavors of sun-dried tomatoes, olives, and feta cheese create a symphony of taste that’s both hearty and refreshing.
Spring Pasta Salad
Ingredients
- 8 ounces short pasta gluten free if necessary
- 1 cup fresh or frozen baby peas
- 1 ½ cups fresh sugar snap peas cut into ½ inch pieces
- 1 cup julienned carrots
- 1 ½ cups diced cooked chicken or diced sautéed tempeh
- 4 ounces diced pimento drained
- 4 green onions sliced
- ⅓ cup radishes sliced thin
- ¼ cup fresh parsley chopped fine
- ½ cup balsamic vinegar dressing more to taste
- 4 ounces goat cheese crumbled (optional)
Instructions
- Cook pasta according to package directions, adding in baby peas, sugar snap peas and carrots in the last two minutes of cooking. Drain and rinse with cool water. Drain again and transfer to a large bowl.
- Add chicken, pimento, green onions, radishes and parsley to the bowl. Toss with desired amount of dressing. Top with goat cheese if desired. Serve chilled or at room temperature.
Notes
Servings 6, Serving Size 190g, Calories 333, Fat 9.4g, Carbohydrates 36.8g, Protein 25g, Cholesterol 52mg, Sodium 129 mg, Potassium 350mg, Fiber 6.4g, Sugars 5.1g, WW Pts 8g
Shannon Graham
What a gorgeous pasta salad! I would eat this any time of the year!