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.
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.
- 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.
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.
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- Southwestern Quinoa Pasta Salad is a wholesome option that never gets old.
- Red Skin Potato Salad is a fun twist on potato salad that you will find yourself turning to again and again.
Spring Pasta Salad
- 8 ounces gluten free pasta
- 1 cup fresh or frozen baby peas
- 1 1/2 cups fresh sugar snap peas cut into 1/2 inch pieces
- 1 cup julienned carrots
- 1 1/2 cups diced cooked chicken or diced sautéed tempeh
- 4 ounces diced pimento drained
- 4 green onions sliced
- 1/3 cup radishes sliced thin
- 1/4 cup fresh parsley chopped fine
- 1/2 cup balsamic vinegar dressing more to taste
- 4 ounces goat cheese crumbled (optional)
- 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.
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
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.