Print

Fresh Spring Pasta Salad Recipe Easy Lemon Herb Vinaigrette Dressing

fresh spring pasta salad - featured image
Print Recipe

A quick and easy fresh spring pasta salad featuring rotini or farfalle pasta, fresh herbs, spring vegetables, and a bright lemon herb vinaigrette. Perfect for light lunches, picnics, and crowd-pleasing meals.

Ingredients

Scale
  • 8 ounces rotini or farfalle pasta
  • ¼ cup chopped fresh basil
  • ¼ cup chopped fresh parsley
  • 1 tablespoon fresh thyme leaves
  • 1 cup halved cherry tomatoes
  • 1 cup thinly sliced cucumber
  • ½ cup thinly sliced radishes
  • 2 cups baby spinach or spring mix
  • ½ cup freshly grated Parmesan cheese
  • ¼ cup fresh lemon juice (about 1–2 lemons)
  • ½ cup extra virgin olive oil
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, minced
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces of rotini or farfalle pasta and cook according to package instructions (usually 9-11 minutes) until al dente. Stir occasionally to prevent sticking. Drain in a colander and rinse briefly under cold water to stop cooking. Set aside and let cool for 10 minutes.
  2. While the pasta cools, halve 1 cup of cherry tomatoes, slice 1 cup cucumber thinly, and slice ½ cup radishes thinly. Chop ¼ cup fresh basil, ¼ cup parsley, and measure 1 tablespoon thyme leaves. Roughly chop 2 cups baby spinach or spring mix.
  3. In a medium bowl, whisk together ¼ cup fresh lemon juice, ½ cup extra virgin olive oil, 1 tablespoon honey, 1 teaspoon Dijon mustard, and 1 minced garlic clove. Season with salt and pepper to taste. Whisk vigorously until dressing is emulsified and slightly thickened. If the dressing tastes too sharp, add a pinch more honey.
  4. In a large bowl, combine the cooled pasta, prepared vegetables, herbs, and greens. Pour the lemon herb vinaigrette over the salad and toss gently but thoroughly to coat everything evenly. Taste and adjust seasoning if needed.
  5. Sprinkle ½ cup freshly grated Parmesan cheese over the salad and give it one last gentle toss to distribute the cheese.
  6. For best flavor, let the salad sit in the fridge for at least 15-20 minutes before serving. Serve chilled or at room temperature.

Notes

Do not overcook pasta to keep salad texture firm. Rinse pasta with cold water to stop cooking and cool it quickly. Use freshly squeezed lemon juice for best flavor. Whisk dressing well to emulsify. Add Parmesan cheese last to avoid sogginess. Adjust seasoning gradually. For milder garlic flavor, blanch garlic before mincing. Salad can be made ahead but add Parmesan just before serving.

Nutrition

Keywords: spring pasta salad, lemon herb vinaigrette, easy pasta salad, fresh herbs, picnic salad, rotini pasta salad, farfalle pasta salad

Find it online: https://coracooks.com/fresh-spring-pasta-salad-recipe-easy-lemon-herb-vinaigrette-dressing/