My pretty spring pasta salad recipe is satisfying yet so incredibly light and flavorful. Loaded with fresh ingredients and delicious textures, it’s my go-to salad when the weather turns a little warmer. You’ll have it ready in under 20 minutes; it’s so easy to make and turns out to be a really pretty salad. I love how adaptable it is, and it’s just really so so simple. To keep mine gluten free, I’ve used gluten free pasta. It’s also easy to make dairy free by choosing a dairy free pesto. For more salads I think you’ll love, try my spring roll salad, this chicken ranch pasta salad or my Big Mac salad.
WHY YOU’LL LOVE THIS RECIPE
This recipe is ideal for meal prep – get all the elements ready and then store them separately until ready to combine.
Scale the recipe up to make a big batch for gatherings. It’s great for potlucks, barbecues, parties or Mother’s Day lunch!
This recipe is super versatile and you can adapt the recipe depending on the season! Add in chickpeas for extra protein or to make it more filling.
It’s a great way to use either leftover vegetables or pasta.
It’s delicious hot or cold – enjoy it warm right after mixing or chill it for a refreshing, cold pasta salad.
Packed with crisp asparagus, sweet red pepper and tangy artichoke hearts, this salad celebrates bright, seasonal ingredients.
I really like that it’s a low-mess recipe with minimal dishes.
EQUIPMENT NEEDED
You’ll need a pasta pot and colander to cook the pasta in and a large mixing bowl to mix together all your lovely spring pasta salad ingredients.
INGREDIENTS NEEDED
Gluten free pasta: Choose a high-quality gluten free pasta that holds its shape well. I really like using brown rice, quinoa or chickpea-based options.
Asparagus: Blanched until just lightly steamed, asparagus is the quintessential springtime veggie.
Red bell pepper: Adds sweetness and CRUNCH to this recipe!
Red onion: For a milder taste, soak in cold water before adding to the salad.
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! You can also try making homemade pesto!
Artichoke hearts: Tender and slightly tangy, I can’t get enough of them.
Lemon: A squeeze of fresh lemon really brings out the flavors in this dish.
Dill: I added fresh dill to the top of this spring pasta salad to make it taste extra fresh!
STEP BY STEP INSTRUCTIONS
Step 1: Gather your ingredients.
Step 2: Boil water in a large pasta pot and cook the pasta according to the package instructions. Drain and cool the pasta.
Step 3: Combine pasta, vegetables and pesto in a bowl. Add a squeeze of lemon and some fresh dill on top. Your springtime pasta salad is now ready to enjoy!
STORAGE
Store the pasta salad in an airtight container in the fridge for up t0 3 days. The flavors will meld over time, but the pasta may absorb some of the pesto, so you may need to refresh it with a little extra before serving.
This salad is best enjoyed fresh. I don’t recommend freezing it, as it will change the texture of the pasta and vegetables to mushy.
VARIATIONS
Extra veggies: Try roasted cherry tomatoes, zucchini, snap peas, baby spinach or cucumbers for more color and texture.
Spicy version: Sprinkle in red pepper flakes, diced Calabrian chilies or a drizzle of chili oil for a little heat.
More Mediterranean flavors: Mix in kalamata olives, sun-dried tomatoes or capers for a bold, briny touch.
Dairy free and vegan: Use a dairy free pesto or make your own with basil, olive oil, garlic and nutritional yeast for a plant-based version.
Grain free alternative: Swap out the pasta for spiralized zucchini, roasted cauliflower or cooked quinoa.
HOW TO SERVE
You can serve it just as is! Here are a few ways I like to serve my spring pasta salads:
- My spring pasta salad is best served immediately, while all the ingredients are still fresh.
- Serve it chilled from the fridge on a super hot day.
- You can garnish it with sprouts, extra herbs and seeds if you like.
- Enjoy it as an easy lunch or an appetizer.
- With a jug of chilled water with ice, mint and lemon or cucumber.
RECIPE FAQ
Can I use a different type of pasta for this pasta salad?
Yes! You can use any pasta you like, including regular, whole wheat or grain-free options. Just make sure to cook it al dente so it holds up well in the salad.
Can I make this in advance?
Absolutely! You can prepare the ingredients ahead of time and store them separately or mix the salad and refrigerate it for up to 3 days. If making it in advance, refresh it with a little extra pesto before serving.
What other veggies could I use in this salad?
You can customize this salad with cherry tomatoes, zucchini, cucumbers, peas, roasted eggplant, or baby spinach. Anything fresh and crisp works well!
Can I make this pasta salad gluten free?
Yes! Just use a gluten free pasta like brown rice, quinoa or chickpea pasta to keep it entirely gluten free.
Is this pasta salad dairy free?
It can be! Check the pesto ingredients, as some contain parmesan cheese. Use a dairy-free pesto or make your own with basil, olive oil, garlic and nutritional yeast.
What is the best pasta shape to use for pasta salad?
Short, sturdy shapes like fusilli, penne, bowtie (farfalle) or rotini work best because they cling onto the pesto and mix well with the other ingredients.
Can I double this recipe?
Yes! This recipe doubles easily. Just make sure you have a large mixing bowl to toss everything evenly.
Can I serve this recipe cold?
Yes! This pasta salad is delicious cold, so it’s so great for meal prep, picnics or potlucks.
What dishes should I serve with this?
This goes really well with grilled chicken, salmon, shrimp or a side of crusty bread. It also works with other Mediterranean dishes like hummus and roasted veggies.
Can I make this recipe nut free?
This goes really well with grilled chicken, salmon, shrimp or a side of crusty bread. It also works with other Mediterranean dishes like hummus and roasted veggies.
RELATED RECIPES
Be sure to try these delicious recipe ideas next:
Easy Chicken Mango Spring Rolls
Viral Dumpling Salad (Gluten Free)
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.
Spring Pasta Salad
Equipment
- 1 bowl
- 1 pot
Ingredients
- 1 box pasta gluten free
- 1 bunch asparagus roasted
- 1 red pepper chopped
- 1/2 red onion diced
- 1 cup green peas roasted
- 1 package artichoke hearts roasted
- 1 container pesto
- 1 tbsp fresh dill
- 1/2 lemon juiced
Instructions
- Gather your ingredients.
- Make pasta according to the instructions on the box.
- Combine pasta, vegetables and pesto in a bowl. Serve and enjoy!
Great meal prep salad, thanks Lauren!