Name: Spring Garden Pasta Salad
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 8 oz short pasta (penne, rotini, or farfalle); 1½ cups fresh asparagus, chopped; 1 cup green peas (fresh or frozen); 1 cup green beans or zucchini, chopped; 2–3 cloves garlic, minced; 2 tablespoons fresh mint, chopped; 3 tablespoons olive oil; 2 tablespoons lemon juice (freshly squeezed); Salt, to taste; Black pepper, to taste; Crumbled feta or goat cheese; Toasted pine nuts or almonds; Basil or parsley (instead of mint)

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Why You’ll Love This Recipe

I love this recipe because it’s endlessly flexible—whatever fresh green vegetables I have on hand can find their way into the salad. The garlic and mint add both zing and freshness, while the pasta makes it hearty enough for dinner. It’s perfect for picnics, potlucks, or quick weeknight meals, and it tastes just as good cold as it does freshly made.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Short pasta (such as penne, rotini, or farfalle)
Fresh green vegetables (like asparagus, peas, green beans, or zucchini)
Garlic, minced
Fresh mint leaves
Olive oil
Lemon juice
Salt and pepper

Directions

Cook the Pasta
I boil the pasta in salted water until al dente, then drain and set aside.
Prepare the Vegetables
I blanch the green vegetables in boiling water until just tender, then plunge them into ice water to preserve their color.
Make the Dressing
In a large bowl, I whisk together olive oil, lemon juice, minced garlic, salt, and pepper.
Assemble the Salad
I toss the pasta and vegetables with the dressing, add fresh mint, and taste for seasoning.
Serve
I serve the pasta salad warm, at room temperature, or chilled—whichever suits the day.

Servings and timing

Serves 4–6. Prep time: 20 minutes. Cook time: 25 minutes. Total time: 45 minutes.

Variations

I add crumbled feta or goat cheese for creaminess.
I toss in toasted pine nuts or almonds for crunch.
I swap mint for basil or parsley when I want a different herbal note.
I use whole-wheat or gluten-free pasta for dietary preferences.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. The flavors develop as it sits, but I refresh it with a squeeze of lemon juice and a drizzle of olive oil before serving.

FAQs

Can I make this ahead of time?

Yes, I often make it a day in advance—it tastes even better after the flavors meld.

Do I have to blanch the vegetables?

I recommend it for the best texture and color, but you can also roast or sauté them.

Can I serve this hot?

Yes, it works as both a warm pasta dish and a chilled salad.

What other vegetables work well?

Broccoli, snap peas, artichokes, and spinach are all great additions.

Is this recipe vegan?

Yes, as long as you skip any cheese add-ins.

Conclusion

This Spring Garden Pasta Salad is fresh, flavorful, and endlessly adaptable. It celebrates the best of seasonal produce while remaining quick and easy to make—a dish I turn to whenever I want something bright and wholesome on the table.