Springtime Pasta Salad
Springtime Pasta Salad is an easy, light, refreshing and yet such a satisfying recipe with a simple lemon vinaigrette, olives and fresh veggies. It is the perfect make a ahead dish for company, potlucks or cold lunches during the week.
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In all my years working as a weight loss counselor I could always tell which clients were going to have success and get to where they wanted to be, or very close to their goal.
There were certain key attributes that always gave it away, such as, being willing to change behaviors, planning ahead and focusing on eating a TON of veggies.
I would always cringe when I would hear a client tell me that they hated veggies and were not going to eat them.
In the politest way I could, I would share that weight loss success is very minimal when veggies are not involved.
Sometimes I could persuade these veggie hating people to at least give them a try and others it was a flat out, “nope, not gonna do it”.
I could almost predict what I would hear from the group that would dig in their heals.
“I am so hungry!!! You don’t understand, I am so hungry that I want to eat my foot off.”
We would laugh and then come full circle back to how important those veggies are.
But let’s be honest, sometimes it is easier said then done getting in those veggies every single day.
They can get boring and labor intensive after awhile.
Some of the reasons I love this Springtime Pasta Salad is it is far from boring, I LOVE making a big bowl and to eat off of for a few days and it has never failed to be a hit at potlucks.
How to cook asparagus
Asparagus is a wonderfully versatile vegetable that can be roasted, steamed, blanched stir fried and sautéed. The thickness of the asparagus will play a large part in the cooking times but my personal preference is a medium thickness. When asparagus are too thick they can be very woody in texture. Any of the above methods will work for this recipe however my favorite is blanching. Boil your water, make sure to cut off tough ends and cut asparagus spears into 1/2’s or 1/3’s. Once water in boiling turn off heat and add asparagus. Let sit in the hot water for about 2-4 minutes, drain and add to vinaigrette.
Variations of Springtime Pasta Salad
- Mediterranean Twist- Add feta cheese and Greek olives for a Mediterranean flair.
- Protein-Packed- Mix in diced grilled chicken or tofu for a protein boost.
- Caprese Fusion- Replace the vinaigrette with a balsamic glaze, and add fresh mozzarella and basil.
- Spicy Kick- Include a chopped jalapeño or red pepper flakes for some heat.
- Pesto Perfection- Substitute the vinaigrette with pesto for a flavorful alternative.
- Grain Swap- Use quinoa or couscous instead of pasta for a different texture.
- Grilled Vegetable Pasta Salad- Use grilled squash, zucchini, peppers, and red onions instead of the raw vegetables.
Tips for Springtime Pasta Salad
- This ingredient will make an even healthier version of this Springtime Pasta Salad. (affiliate)
- Not as excited about the veggies choices in this Springtime Pasta Salad? No problem, mix and match your favorite veggies, just remember it will be about 12-13 cups of veggies in total.
- If your not a lemon lover or are allergic to citrus, substitute your favorite vinegar in place of the lemon.
- My favorite part of this recipe aside from the lemon and garlic is the dill. I am absolutely in love with Simply Organic Dill because it tastes so unbelievably fresh. (affiliate)
- When making this Springtime Pasta Salad make sure to keep the cold veggies apart from the hot noodles until they have cooled down a bit. This step keeps the tomatoes, cucumbers, sweet bell peppers, etc. beautifully crisp.
- If you have 2 perfectly ripe avocados, then they go great in this recipe. Dice them in large chunks and stir them in.
- This may seem like a large amount of pasta, but trust me, if you have 3 or more hungry adults eating, it goes really fast. Plus it makes great left overs that are actually fun to eat.
- I would be lost without this set and this kitchen tool as often as we make salads and pastas in my house. (affiliate)
- I used Trader Joe’s Ripe Medium Green Olives. They have a wonderfully mild flavor and are a favorite at our house.
- For added crunch, toss in some toasted pine nuts or slivered almonds just before serving.
- Boost the protein content by adding grilled chicken, shrimp, or chickpeas for a heartier meal.
- Consider adding fresh herbs like parsley or basil for an extra burst of flavor and color.
One last tip that is a complete time saver. Place the broccoli florets in the colander and pour the cooked noodles over the top. It blanches them perfectly for the pasta salad and saves you about 15 mins. (affiliate)
Love pasta? There are more Awesome pasta recipes waiting for you HERE!
Frequently Asked Questions
Can I use a different type of pasta for this salad?
While the recipe suggests spiral pasta, you can experiment with your favorite pasta shapes, such as penne, bowtie, or even whole wheat varieties.
Can I make this salad in advance?
Yes, you can prepare this salad ahead of time. It actually tastes great chilled, making it a convenient option for picnics, potlucks, or meal prep. Just store it in the refrigerator and toss before serving.
Can I substitute fresh dill for dried dill in the vinaigrette?
You, can use fresh dill if you have it on hand. Use about three times the amount of fresh dill compared to dried dill for a similar flavor.
How long can I store leftovers of this pasta salad?
Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. Keep in mind that the pasta may absorb some of the dressing over time, so you might want to refresh it with a splash of olive oil or lemon juice before serving.
Can I customize the veggies in this salad?
Feel free to add or substitute vegetables based on your preferences. Avocado, cherry tomatoes, or artichoke hearts could make delicious additions.
Can I make this salad gluten-free?
Yes, you can use gluten-free pasta to make this salad gluten-free. Ensure all other ingredients, including the vinaigrette, are gluten-free as well.
Springtime Pasta Salad
Ingredients
Salad
- 1 lb spiral pasta of choice
- 2 tbsp sea salt *for boiling noodles
- 1 lg English cucumber *peeled & cut into half coins
- 3 cups tear drop tomatoes *cut in half
- 1 can whole olives *drained
- 3/4 cup red onion *cut into small strips
- 1 cup mini sweet bell peppers cut into rings *about 4
- 5 cups broccoli florets *about 2 broccoli crowns
- 1 bunch asparagus *ends cut off & cut into thirds
Vinaigrette
- 3/4 cup extra virgin olive oil
- 3 lemons juiced *little over 1/2 cup
- 3-4 lg garlic cloves *minced or crushed
- 1 tbsp dill *dried dill
- 2 tsp salt
Instructions
- Prepare noodles of choice to al dente, following instructions on package and boiling in heavily salted water.
- Wash and cut broccoli into florets. Place in colander and when noodles are done drain over top of broccoli.
- While water for noodles is coming to a boil prepare vinaigrette. Place olive oil in large mixing bowl. Whisk in lemon juice until emulsified. Add garlic, dil and salt. Stir well.
- Wash and cut asparagus in thirds making sure to cut off tough ends. Bring a med pot of water to boil. Once boiling turn off heat and add cut asparagus. Let sit in hot water for 2-4 minutes or until desired doneness. Time will vary depending on thickness of spears. Drain and add to vinaigrette,
- Prepare cold veggies (cucumbers, tomatoes, onion, & olives) and set aside until noodles are cooled off to almost room temperature.
- Once noodles are done cooking drain over top of broccoli florets. Add to vinaigrette and stir well. Let sit for about 10 mins, cooling to almost room temp and add cold cut up veggies. Toss well.
- This recipe tastes great fresh or chilled.
Notes
Nutrition
This recipe is part of Meal Plan Monday.
If you love the flavor of dill then check out these recipes.
Use gluten free pasta,healthier
Good Morning Darcy,
Thank you for stopping by. I appreciate your input and have to say the issue of gluten free pasta being healthier is a bit tricky. On the ingredient label of the more popular gluten free pastas that you find in most grocery stores is mono and diglycerides. These are highly likely to contain trans fat and trans fats are extremely detrimental to our health. In addition mono and diglycerides are often made of corn and soybean oil, some of the biggest gmo crops.
I am personally not allergic to gluten but I do have a sensitivity to it. I have on occasion eaten the popular gluten free pasta but I cringed each and every time knowing I am eating a product that could be doing damage. The good news is that the quinoa noodle is not only gluten free but extremely healthy. Also there are gluten free noodles imported from Italy that are extremely tasty and do not contain mono and diglycerides.
I hope this helps on your healthy journey.
So cool !!! Thank you so much for clearing this up for me !!!!
I am not sure what I cleared up but you are very welcome!
Love this! A good pasta salad is so necessary for every potluck and picnic!
Oh my goodness, I so agree! This one is always a hit and when asparagus is not in season I use cheese.
Pasta salads are my favorite!
Awesome!
This looks so good – love all the veggies!
Thank you Courtney! I am in love with those veggies.
I love all of these flavors! So healthy!
Thank you Lane & Holly. I am seriously addicted to the dressing. I eat is almost everyday on my salads.
Loving all the colorful vegetables in your pasta salad!
Thank you Laura! It was half the fun of eating it.
I love the interplay of textures happening here!
We really think alike. I am a big texture girl. Thank you!!
love all the veggies in this recipe!
Thank you Rachel! I love sneaking in as many veggies as I can.
To make this a complete meal, what protein would you suggest adding? Maybe shrimp? or a chicken sausage?
Hi Nellie! That is such a great question. I have actually done both in the past. As of late I stick with baked chicken breasts cut into cubes. I also have added feta or mozzarella cut into cubes too. The amounts I eyeball but with chicken I would say 2 medium chicken breasts. I hope you enjoy!!
Is this salad better if made the day before serving? It would save time!
Hi Pat,
Yes, making it ahead of time is a great idea. The only thing I would do different is to cut the tomatoes & cucumbers the day of and add a few hours before serving. I hope you enjoy!
Planning a summer get together for my mother and her sisters. The food has to travel and this pasta salad looks like it will really fit the bill. Can’t wait to make it! Thanks for the recipe!
Hi Lynn,
I am so glad to hear that this would be a good fit. Women especially tend to really like this recipe so I hope your mom and her sisters enjoy it! Thank you for letting me know! It makes me very happy!
Thank you! Your salad is delicious! Made it today- Did not change a thing- Amazing!
Carol you just made me so happy! I have been so tired today and dragging but that perked me up. Thank you so much for telling me!
This is one of tbe best pasta salad i have had in a while so fresh and summer like ,I can eat this every day.I made tbis today,only half the recipe just to see if i would like it going to make more and share with my daughter on memorial day weekend, Thank you for Sharing this wounderful recipe
Hi Mattie,
This makes me so happy!!! I really appreciate you taking the time to tell me! Honestly, I consume that dressing multiple times a week because I love it so much. It makes me happy to know others are enjoying it as much as I do. ☺️
Beautiful salad! I will try this today. Love the tip to pour the boiling noodle liquid over the broccoli to blanch.
Thanks for the inspiration!
Thank you Melissa! I love that trick because it is such a time saver. I hope you enjoy!
This is so amazing. I fixed it for a friend and was so glad I did, now I’m making for my family! This dressing is incredible, I love using lemon it’s so fresh and yummy! And I’m in love with the dill too. The whole thing is so good and left overs for days!!
Patricia you just put a huge smile on my face. I am absolutely addicted to the dressing and have been for years. You would think I would have grown tired of it by now but nope, I still love it. I am so glad you are enjoying and I hope your family does too! ????
This salad is brilliant! It even won over my mother who is from the deep south and loves everything deep-fried and/or slathered in heavy dressings.
That makes me so happy Aja! I have had an obsession with the dressing for years now so I love it on pasta and salads. Thank you so much for sharing this with me!
My mouth was watering looking at your picture. Can’t wait to try it =)
Thank you Amanda! That is so sweet!
Hi! I was wondering what type of vinegar you would suggest for the substitution of lemon juice?
Hi Alicia,
Lemon and dill work so perfectly together but I have had friends who are allergic to lemon. In those cases I lean towards a red wine vinegar but actually a white balsamic is wonderful too.
This was super light and delicious. I made this for a baby shower and it was loved by all. My biggest issue was not finding canned green olives. I used to be able to get them at any store, but not anymore.
I am so glad to hear that Genevieve! That makes me so happy!!
We had a really hard time finding the green olives for long while. I finally found them at Trader Joes and now Albertsons carries them near me also. Hopefully one of your local stores will too. Thank you for letting me know and rating the recipe. ????
I cut it in half, as this will be my night shift dinner for the next two nights, and I used quinoa pasta because I really try to stick to GF, but those were my only changes. This is delicious! I will make again and again! Perfect make ahead meal for shift workers trying to avoid the temptations of quick but very unhealthy foods! Thanks for the recipe!
This makes me so happy Sara! We love of it as a family during the summer and on busy weeks whenever hunger strikes. Thank you so much for not only trying the recipe but also coming back to rate it.