Spring Garden Pasta Salad (Print Version)

Vibrant pasta with broccoli, peas, cherry tomatoes and lemon-herb dressing, perfect for light meals and gatherings.

# 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

# Steps to Follow:

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 extra-virgin olive oil, lemon juice, Dijon mustard, minced garlic, dill, parsley, salt, and pepper until well combined.
03 - Add the cooled pasta, broccoli, peas, cherry tomatoes, spring onions, and cucumber to the bowl with the dressing. Toss gently to evenly coat all ingredients.
04 - Transfer to a serving platter or bowl. Sprinkle with crumbled feta cheese and toasted pine nuts if desired. Serve immediately or refrigerate for up to 4 hours to allow flavors to meld.

# Additional Tips::

01 -
  • It comes together in under 30 minutes but tastes like you fussed over it all day.
  • The kind of dish that actually tastes better a few hours later when the flavors have gotten cozy with each other.
  • Completely flexible—swap vegetables based on what's hiding in your crisper drawer.
02 -
  • If you make this ahead, keep the dressing separate and toss it in just before serving or up to an hour before—the vegetables will release water and make everything soggy if left too long.
  • Cold pasta salad is deceptive; it needs more seasoning than warm food because cold mutes flavors, so taste it and adjust before you call it done.
03 -
  • Toast your pine nuts in a dry pan for just two minutes before adding them—it wakes up their flavor in a way that raw nuts never match.
  • If you're making this the night before, toss everything with the dressing and store it covered; the flavors will be even more delicious the next day.
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