Spring Vegetable Pasta Salad (Quick and Easy)
A fresh, vibrant, and quick spring vegetable pasta salad packed with seasonal vegetables, light lemon dressing, and simple ingredients. Perfect for picnics, meal prep, or a healthy everyday meal.
Equipment
- Large pot
- Colander
- Mixing Bowl
- Cutting board
- Knife
- Small bowl for dressing
- Whisk or fork
Ingredients
- 250 g pasta penne or fusilli
- 1 bunch asparagus trimmed and cut
- 1 cup green peas
- 1 medium zucchini sliced
- ½ cup cherry tomatoes halved
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 cloves garlic minced
- ½ cup grated Parmesan cheese
- 2 tablespoons fresh parsley chopped
- 2 tablespoons fresh basil chopped
- Salt to taste
- Black pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente.
- Drain the pasta and set aside to cool slightly.
- In the same pot, blanch the asparagus for 2-3 minutes, then drain.
- Lightly steam or rinse the peas with hot water.
- Slice the zucchini into thin pieces.
- In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper.
- In a large mixing bowl, combine the cooked pasta, asparagus, peas, cherry tomatoes, and zucchini.
- Pour the dressing over the mixture and toss well to coat.
- Add grated Parmesan cheese and fresh herbs.
- Toss again until everything is evenly mixed.
- Let the salad rest for 10-15 minutes before serving for best flavor.
Notes
Nutritional Information (per serving)
- Calories: 490 kcal
- Protein: 14 g
- Carbohydrates: 55 g
- Fat: 22 g
- Fiber: 6 g
