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    Home » Pasta Recipes

    Spring Pasta Salad

    5 from 1 vote
    Posted April 1, 2020 (last updated April 1, 2022) by Wendy Polisi

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    This post may contain affiliate links. All opinions are my own.

    Jump to Recipe Print Recipe

    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.

    ¾ Overhead photo of a Spring Pasta Salad on a white plate against a green background.

    Celebrate the Season with This Vibrant Spring Pasta Salad!

    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.

    Close up photo of a gluten free pasta salad recipe on a white plate.

    Variations

    • Diced salami or garbanzo beans can be used in place of the chicken.
    • Substitute fresh basil for the parsley.
    • In the summer, zucchini is a fabulous addition.
    • Asparagus is another great addition to this Spring Pasta Salad recipe.

    Storage

    This recipe will keep for up to 3 days sealed in the refrigerator. I do not recommend freezing.

    Tips & Tricks

    • Make sure you don't overcook the pasta because this will cause it to be mushy.
    • 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.
    • To brighten up leftovers, toss with extra dressing or drizzle with a touch of olive oil or lemon juice.

    How to Make Spring Pasta Salad

    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.

    Penne Pasta Salad on a white plate against a green background.
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    If you like this recipe don't forget to leave a 5 star rating and let me know how it went in the below comments, I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, Instagram, and PINTEREST to see all my delicious recipes.
    Print Recipe
    5 from 1 vote

    Spring Pasta Salad

    This quick and easy spring pasta salad is perfect for busy nights or a quick lunch.
    Prep Time10 mins
    Cook Time15 mins
    Total Time25 mins
    Course: Salad
    Cuisine: Healthy
    Servings: 6
    Calories: 403kcal
    Author: Wendy Polisi

    Ingredients

    • 8 ounces gluten free pasta
    • 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)
    US Customary - Metric

    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

    Nutrition excludes dressing
    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

    Nutrition

    Calories: 403kcal | Carbohydrates: 40g | Protein: 16g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 35mg | Sodium: 120mg | Potassium: 330mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5030IU | Vitamin C: 47.4mg | Calcium: 64mg | Iron: 2.3mg

    More Gluten Free Recipes for Spring

    • These Gluten Free Shrimp Tacos are made in the slow cooker and the perfect option for busy weeknights.
    • Buffalo Cauliflower Wings are the perfect zippy side that is guaranteed to add a little flair to any meal.
    • Baked Carrot Fries take just 20 minutes to make, and are perfect with a Harissa Tahini Dip.

    First published May 12, 2014. Last Updated April 1, 2020.

    Filed Under:

    Easter RecipesGluten Free RecipesPasta RecipesVegetarian Recipes

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    About Wendy Polisi

    Hi, I’m Wendy! I’m a cook, 5 time cookbook author, blogger, natural health enthusiast…and most importantly a mom. My boys are 16 & 17 and my late life princess is 9.

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      Rating




    1. Shannon Graham

      January 26, 2018 at 9:41 pm

      5 stars
      What a gorgeous pasta salad! I would eat this any time of the year!

      Reply

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