Description
Green Pasta Salad with Edible Flowers is a vibrant, refreshing dish that’s as beautiful as it is delicious. Packed with fresh herbs, tender greens, and colorful edible flowers, this light pasta salad is perfect for spring and summer gatherings. It’s a feast for both the eyes and the palate! Keywords: green pasta salad, edible flower pasta salad, spring pasta salad, summer picnic recipes.
Ingredients
Units
Scale
- 12 oz fusilli or bowtie pasta
- 2 cups mixed baby greens (such as arugula, spinach, and watercress)
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup fresh parsley, chopped
- 1/2 cup peas (fresh or thawed frozen)
- 1/3 cup crumbled feta cheese (optional)
- 1/2 cup edible flowers (like nasturtiums, pansies, or violets), gently rinsed
- 3 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- Salt and pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and rinse under cold water to cool.
- In a large mixing bowl, whisk together olive oil, lemon juice, lemon zest, salt, and pepper.
- Add the cooled pasta, baby greens, peas, basil, mint, and parsley to the bowl. Toss gently to combine.
- Fold in the crumbled feta cheese if using.
- Just before serving, scatter the edible flowers over the salad and toss lightly.
- Serve chilled or at room temperature.
Notes
- Always use flowers that are specifically labeled edible and chemical-free.
- Add avocado slices for extra creaminess.
- Swap feta with goat cheese or leave it out for a vegan version.
- Perfect for picnics, potlucks, or as a side dish for grilled meats.
Nutrition
- Calories: 380
- Sugar: 3g
- Sodium: 260mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 15mg
