Spring is the perfect time to get some of your favorite fresh vegetables from the farmer's market and create quick fresh and healthy dishes. Radishes, peas, green onions, tomatoes, carrots, and fresh parsley are the star of our Spring Pasta Salad. The great thing about a pasta salad layered with flavors and ingredients is that it can work as a main dish or a side dish! Here, I whipped up a batch for a nice light lunch.
Now that the warm weather and blooming flowers are here, I am in full Spring mode outside and in the kitchen too. Local fresh vegetables start hitting the markets and my pasta salads start hitting our tummies. Yay!!!
Pasta salad is also super easy to make, and this recipe is no different. Serving up in one nice bowl, layering on some fresh herbs, and serving up something that tastes good and is loaded with good for you veggies, it's a winner!
For any pasta salad I like to use a pasta that has lots of nooks and crannies to soak up the great dressing. This time I used Radiatore Pasta. The great thing about pasta, is just about any kind will do well in a pasta salad, and for the more health conscious there are now many whole wheat and healthy options available too. (Bowties are a great favorite of ours too, they just look great in fresh pasta dishes for some reason and my daughter calls them butterflies!)
The dressing of this pasta is super simple. I take some mayonnaise (I know, so heavy and not the healthiest) - and I thin it out with a drizzle of olive oil, splash of lime juice, and a few splashes of balsamic vinegar. Topped with some fresh parsley and scallions. With all of the tasty fresh veggies the salad really doesn't need much!
This dish is perfect for potlucks, picnics, or your next spring/summer party. Great as leftovers too!
Get into spring and make this fresh Spring Pasta Salad today!
Spring Pasta Salad
Prep Time Cook Time Total Time
15 mins 8 mins 23 mins
Any leftovers will keep for up to 3 days in the refrigerator. To freshen up drizzle with some olive oil and lime juice before reserving.