Fresh Spring Pasta Salad with Zesty Lemon Dill Twist

A vibrant Fresh Spring Pasta Salad featuring asparagus and peas, tossed in zesty lemon dill vinaigrette, perfect for springtime gatherings.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 10

Resting Time 10

Total Time 30

Servings: 4 servings

Course: Salads

Cuisine: Spring

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pasta

8 ounces fusilli or penne pasta Choose short, sturdy shapes

For the Salad

1 cup asparagus Trimmed and cut into 1-inch pieces
1 cup peas Fresh or thawed frozen

For the Vinaigrette

1/4 cup olive oil Healthy fat base
1 large lemon juice Adjust to taste
2 tablespoons fresh dill Finely chopped
to taste salt
to taste pepper

Optional Additions

1 cup feta or goat cheese Crumbled, for a briny kick
1 cup grilled chicken or chickpeas Boosts protein content

Equipment

Large Pot
Colander
Mixing bowl
Whisk
Tongs

Method

Step-by-Step Instructions

Cook the pasta in salted boiling water until al dente, about 8–10 minutes. Drain and rinse under cold water.
Prepare the vegetables by trimming asparagus and cutting into pieces. Combine cooled pasta, asparagus, and peas in a bowl.
In a small bowl, whisk olive oil, lemon juice, salt, pepper, and dill to make the vinaigrette.
Combine the vinaigrette with the pasta and vegetable mixture, and toss until well coated.
Let the salad rest at room temperature for at least 10 minutes to meld the flavors.
Serve at room temperature or chilled, adding optional cheese or chicken if desired.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 150mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 30IUVitamin C: 40mgCalcium: 10mgIron: 8mg

Notes

Rinse pasta thoroughly to avoid gumminess. Fresh vegetables yield the best flavor and texture. Allow resting time for better flavor melding.

Tried this recipe?

Let us know how it was!