Spring Garden Pasta Salad (Printable)

Pasta with fresh broccoli, peas, tomatoes, and lemon-herb dressing for a light, vibrant meal.

# What you'll need:

→ Pasta

01 - 9 ounces 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

# Method:

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 mixing bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, dill, parsley, salt, and pepper until well emulsified.
03 - Add the drained pasta, broccoli, peas, cherry tomatoes, spring onions, and cucumber to the bowl with the dressing. Toss gently until all ingredients are evenly coated.
04 - Transfer to a serving platter or bowl. Sprinkle with feta cheese and pine nuts if desired. Serve immediately or refrigerate for up to 4 hours to allow flavors to develop.

# Expert Advice:

01 -
  • It actually gets better as it sits, so you can make it hours ahead without stress.
  • The brightness of lemon and fresh herbs means you skip the heavy dressings that make you feel sluggish.
  • One bowl, minimal cleanup, and somehow it feels fancy enough to serve to people you want to impress.
02 -
  • Don't dress the pasta while it's still warm or it'll turn into mush within minutes; wait until everything is completely cold.
  • The dressing will be absorbed and the salad will taste flat after an hour, so make the dressing separately and add it right before serving if you're not eating immediately.
03 -
  • Toast your own pine nuts in a dry skillet for two minutes if you can; they go from ordinary to buttery and smell incredible.
  • Make the dressing in a jar with a tight lid so you can shake it vigorously instead of whisking, and it keeps perfectly for three days in the fridge.
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