Description
Lemony Spring Pasta Salad with Vegetables & Herbs is a bright, zesty, and nourishing dish perfect for picnics, potlucks, or light lunches. Bursting with seasonal veggies, fresh herbs, and a lemony vinaigrette, this vegan pasta salad is refreshing, easy to make, and loaded with flavor. Keywords: lemon pasta salad, spring pasta salad, vegan pasta salad, herb pasta salad, fresh vegetable pasta.
Ingredients
Units
Scale
- 8 oz short pasta (like fusilli, farfalle, or penne)
- 1 cup asparagus, chopped into 1-inch pieces
- 1 cup snap peas or green beans, trimmed and halved
- 1/2 cup cherry tomatoes, halved
- 1/4 cup radishes, thinly sliced
- 1/4 cup red onion, thinly sliced
- 1/2 cup fresh herbs (parsley, dill, mint), chopped
- Salt and pepper to taste
- Lemon Vinaigrette:
- 1/4 cup olive oil
- 3 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup
- 1 garlic clove, minced
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package directions. In the last 2 minutes, add asparagus and snap peas. Drain and rinse under cold water.
- In a large bowl, combine cooked pasta and veggies with tomatoes, radishes, red onion, and herbs.
- In a small jar or bowl, whisk together olive oil, lemon juice, Dijon mustard, maple syrup, garlic, salt, and pepper.
- Pour dressing over the salad and toss to coat evenly.
- Chill for 20–30 minutes before serving to let flavors meld.
Notes
- Add avocado or white beans for a heartier salad.
- Use gluten-free pasta if needed.
- Keeps well in the fridge for up to 3 days.
Nutrition
- Calories: 290
- Sugar: 4g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg
