My Spring Pasta Salad is satisfying yet light and flavorful! It's loaded with fresh veggies and perfect for when the weather gets warmer. Packed with crisp asparagus, sweet red pepper, green peas and tangy artichoke hearts, this salad incorporates bright, seasonal ingredients. The best part is that it's ready in about 30 minutes and comes together in one bowl!
When spring gatherings roll around, you can't go wrong with a seasonal pasta salad. Personally it is my favorite dish to bring! Perfect for potlucks, picnics, barbecues, parties or Mother's Day lunch! It's delicious hot or cold.
I love how versatile this recipe is! You can easily make it gluten-free and dairy-free. It's also a great way to use up leftover vegetables or pasta or throw in produce that you grabbed at the farmers market.
Ingredients
Ingredient Notes
Gluten-free pasta: This is the most common ingredient I get asked about when it comes to pasta salads. I have been eating gluten-free for 8+ years, so trust me when I tell you that the absolute best gluten-free pasta for pasta salads is Banza's new brown rice pasta. Feel free to use your favorite pasta shape!
Pesto: Grab your favorite pesto from the store - any variety will work. I used dairy-free pesto for this recipe. I love basil pesto, but arugula is great, too! My favorite brand is Gotham Greens. You can also try making my homemade dairy-free macadamia nut pesto!
Instructions
Variations
Lemony flavor: To add extra lemony flavor, top the salad with my 4 ingredient lemon garlic dressing.
Extra veggies: Try roasted cherry tomatoes, zucchini, snap peas, baby spinach or cucumbers for more color and texture.
Protein: If you want to add protein to this Spring Pasta Salad or make it a full meal, try adding chicken, bacon, salmon, steak or shrimp!
Spicy: Sprinkle in red pepper flakes, diced Calabrian chilies or a drizzle of chili oil for a little heat.
Mediterranean flavors: Mix in kalamata olives, sun-dried tomatoes or capers for a bold, briny touch.
Dairy-free: Use a dairy-free store bought or homemade pesto.
Nut-free: To make this recipe nut-free, be sure to use a nut-free pesto.
Low histamine: To keep this pasta salad low histamine, skip the lemon and make sure to use a homemade pesto that does not use lemon.
Tips & Tricks
This Spring Pasta Salad is best served immediately, but can also be stored in the refrigerator for 3-5 days. It is good cold for a meal prep too!
If you're hosting a party, serve this with some of my other favorite pasta salads like my Chicken Caesar Pasta Salad, Chicken Ranch Pasta Salad or Big Mac Pasta Salad.
A quick rinse under cool water can help preserve the texture of gluten-free pasta.
If you make this spring pasta salad and love it, I would really appreciate a 5 star review! I also love seeing your creations so please tag me on Instagram or TikTok.
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Spring Pasta Salad
Equipment
- 1 bowl
- 1 pot
- 1 baking sheet
Ingredients
- 1 cup green peas
- 20 spears asparagus
- 1 tsp avocado oil
- 12 oz frozen artichoke hearts
- 1/2 tsp salt
- 1 box gluten-free pasta
- 1 red pepper chopped
- 1/2 red onion diced
- 6.5 oz pesto
- 1 tbsp fresh dill
- 1/2 lemon juiced
Instructions
- Drizzle artichokes and asparagus with oil and add salt. Roast artichoke hearts at 425°F for about 20-25 minutes, flipping halfway. Add in asparagus and peas for the last 12-15 minutes.
- Make pasta according to the instructions on the box. Drain.
- Combine pasta, vegetables and pesto in a bowl. Sprinkle with dill and add a squeeze of lemon. Serve and enjoy!
Lauren
Casey
Great meal prep salad, thanks Lauren!