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Fresh Spring Pasta Salad Recipe with Easy Homemade Lemon Herb Vinaigrette

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A light and quick pasta salad featuring fresh spring vegetables and a tangy homemade lemon herb vinaigrette, perfect for spring and summer meals.

Ingredients

Scale
  • 8 ounces (225 g) short pasta (penne, rotini, or farfalle)
  • 1 cup snap peas, trimmed and halved
  • 1 cup radishes, thinly sliced
  • 1 cup cherry tomatoes, halved
  • ½ cup cucumber, diced
  • ¼ cup fresh parsley, chopped
  • ¼ cup fresh basil, roughly torn (optional)
  • ½ cup crumbled feta cheese (optional)
  • ⅓ cup extra virgin olive oil
  • 3 tablespoons fresh lemon juice (about 1 large lemon)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup
  • 1 garlic clove, minced
  • 1 tablespoon fresh oregano, finely chopped (or 1 teaspoon dried)
  • 1 tablespoon fresh thyme leaves (optional)
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces (225 g) of your chosen pasta and cook according to package instructions until al dente, usually 8–10 minutes. Taste to check—pasta should be tender but still firm to the bite. Drain the pasta in a colander and rinse briefly under cold water to stop cooking and cool it down. Set aside to drain fully (about 5 minutes).
  2. While the pasta cooks, trim and halve 1 cup of snap peas. Thinly slice 1 cup of radishes, halve 1 cup of cherry tomatoes, and dice ½ cup of cucumber. Chop ¼ cup each of fresh parsley and basil. Keep everything ready to toss.
  3. In a small bowl, whisk together ⅓ cup olive oil, 3 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon honey, and 1 minced garlic clove. Stir in 1 tablespoon fresh oregano and 1 tablespoon fresh thyme (if using). Season with salt and freshly ground black pepper to taste.
  4. In a large mixing bowl, add the cooled pasta, snap peas, radishes, tomatoes, cucumber, parsley, and basil. Pour the lemon herb vinaigrette over the top and toss gently but thoroughly, making sure everything is coated evenly.
  5. Sprinkle ½ cup crumbled feta over the salad and give it a light toss just to incorporate. Add a few extra herb leaves for garnish if desired. Taste again and add salt or pepper if needed.
  6. Serve immediately or chill in the refrigerator for 30 minutes to let the flavors meld. Serve cold or at room temperature.

Notes

Do not overcook pasta; rinse under cold water to stop cooking and cool it for a cold salad. Dijon mustard helps emulsify the vinaigrette. Fresh herbs provide the best flavor, but dried can be used in smaller amounts. Adjust seasoning to taste, especially salt, as feta adds saltiness. Salad tastes better after chilling for 30 minutes but can be served immediately.

Nutrition

Keywords: pasta salad, spring salad, lemon herb vinaigrette, fresh vegetables, easy pasta salad, healthy lunch, quick recipe

Find it online: https://yumbelle.com/fresh-spring-pasta-salad-recipe-with-easy-homemade-lemon-herb-vinaigrette/