Spring Garden Pasta Salad (Printable)

Fresh pasta with broccoli, peas, cherry tomatoes, and a zesty lemon-herb dressing.

# What You'll Need:

→ Pasta

01 - 9 oz short pasta such as fusilli, penne, or farfalle

→ Vegetables

02 - 1 small head broccoli, cut into small florets
03 - 1 cup fresh or frozen peas
04 - 1 cup cherry tomatoes, halved
05 - 2 spring onions, thinly sliced
06 - 1 small cucumber, diced

→ Dressing

07 - 3 tablespoons extra-virgin olive oil
08 - 2 tablespoons freshly squeezed lemon juice
09 - 1 teaspoon Dijon mustard
10 - 1 garlic clove, finely minced
11 - 1 tablespoon fresh dill, chopped
12 - 1 tablespoon fresh parsley, chopped
13 - Salt and freshly ground black pepper to taste

→ Garnish

14 - 1/4 cup feta cheese, crumbled (optional)
15 - 2 tablespoons toasted pine nuts (optional)

# Step-by-step Directions:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. In the last 2 minutes of cooking, add the broccoli florets and peas to the pot. Drain everything together and rinse under cold water to cool completely.
02 - In a large bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, dill, parsley, salt, and pepper until well combined.
03 - Add the drained pasta, broccoli, peas, cherry tomatoes, spring onions, and cucumber to the bowl with dressing. Toss gently to coat all ingredients evenly.
04 - Transfer to a serving platter or bowl. Sprinkle with crumbled feta cheese and toasted pine nuts if desired.
05 - Serve immediately or refrigerate for up to 4 hours to allow flavors to meld before serving.

# Expert Advice:

01 -
  • It comes together faster than you'd think, making it perfect for last-minute gatherings where you actually want to enjoy the company instead of spending hours in the kitchen.
  • The lemon-herb dressing is bright enough to make you forget you're eating something healthy, and it tastes even better the next day when the flavors get cozy with each other.
02 -
  • Add your cucumber and tomatoes last, right before serving, not hours before—they weep and make the whole thing soggy, which defeats the point of this light, fresh feeling.
  • The dressing is forgiving, but a squeeze of extra lemon juice right at the end can transform it from good to memorable if it tastes a bit flat.
03 -
  • Toast your pine nuts in a dry skillet for about two minutes until fragrant—they go from invisible to unforgettable in that short window, so don't step away.
  • If you're making this ahead, keep the dressing separate and toss everything together just before serving, then taste and add a squeeze of fresh lemon juice to brighten it back up after refrigeration.
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