Spring Garden Pasta Salad
This Spring Garden Pasta Salad is a vibrant, seasonal dish loaded with fresh green vegetables, garlic, and fragrant herbs. Inspired by garden-fresh flavors, it’s a light yet hearty pasta salad that’s perfect for picnics, potlucks, or a quick weeknight dinner. Served warm or chilled, it’s a springtime favorite bursting with freshness.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4–6 servings
- Category: Salad
- Method: Blanched & Mixed
- Cuisine: American
- Diet: Vegetarian
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
Optional Add-Ins:
Crumbled feta or goat cheese
Toasted pine nuts or almonds
Basil or parsley (instead of mint)
Instructions
Boil the pasta in salted water until al dente. Drain and set aside.
Boil the green vegetables briefly until just tender. Immediately plunge into ice water to stop the cooking and preserve color.
In a large bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper.
Toss the drained pasta and blanched vegetables with the dressing. Add chopped mint and toss again. Adjust seasoning to taste.
Serve the salad warm, at room temperature, or chilled.
Notes
Refresh leftovers with an extra drizzle of olive oil and lemon juice.
You can sauté or roast vegetables instead of blanching for added depth.
Add cheese or nuts for more texture and richness.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg
Find it online: https://juliameals.com/spring-garden-pasta-salad/
