Description
This Springtime Vegetable Pasta Salad is a fresh, vibrant dish perfect for warm weather gatherings. It features al dente rotini pasta tossed with tender asparagus, sweet spring peas, crisp cucumber, and peppery radishes, all enhanced with fragrant fresh herbs and a zesty lemon-olive oil dressing. Light, colorful, and full of garden-fresh flavors, this salad makes a delicious side or a light main meal.
Ingredients
Scale
Pasta
- 1 lb rotini pasta
Vegetables
- 1 lb asparagus, woody ends trimmed and discarded, sliced into 1 inch pieces
- 1 cup frozen spring peas, thawed
- 1/2 cup English cucumber, quartered and sliced
- 1/2 cup radishes, halved and sliced
Herbs and Seasonings
- 1 tablespoon fresh dill, roughly minced
- 1 teaspoon fresh lemon thyme leaves
- 1 teaspoon fresh sage leaves
- Coarse salt and ground black pepper to taste
Dressing
- 1 tablespoon lemon juice
- 2–3 tablespoons extra virgin olive oil
Instructions
- Cook the Pasta: Cook the rotini pasta according to the package instructions until al dente. Once cooked, rinse the pasta under cold water to stop the cooking process and drain thoroughly. Set aside to cool.
- Prepare the Asparagus: Bring 4 cups of water to a boil in a large pot. Add the trimmed asparagus and boil for about 3 minutes until tender but still crisp. Immediately transfer the asparagus to a bowl of ice water to halt cooking and preserve its vibrant color. After 1 minute, pat the asparagus dry with paper towels and slice into 1-inch pieces.
- Combine Ingredients: In a large mixing bowl, add the cooked pasta, blanched asparagus, thawed spring peas, sliced cucumber, radishes, fresh dill, lemon thyme leaves, and sage leaves. Drizzle with lemon juice and 2-3 tablespoons of extra virgin olive oil. Toss everything gently until well combined.
- Season and Chill: Season the salad with coarse salt and freshly ground black pepper to taste. Mix once more and cover the salad. Place it in the refrigerator to chill until ready to serve, allowing the flavors to meld together beautifully.
Notes
- For best flavor, use fresh herbs such as dill, lemon thyme, and sage rather than dried.
- If fresh asparagus is not in season, blanch frozen asparagus tips as an alternative.
- Adjust olive oil quantity to your preferred dressing consistency and taste.
- This salad can be prepared a few hours ahead and stored in the refrigerator.
- Serve chilled or at room temperature for best taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling and Tossing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg
Keywords: spring vegetable pasta salad, asparagus pasta salad, rotini salad, spring peas pasta, fresh herb pasta salad, vegetarian pasta salad
