Herby Spring Pasta Salad
This time of year, I crave all the light and delicious spring salads. I love a good pasta salad for easy meal prep for a simple dinner side and this Herby Spring Pasta Salad is a must make this springtime. It’s packed with so much flavor and a new favorite over here!
Does it get any better than a good pasta salad!? I love a good pasta salad in the spring and summertime. It’s perfect to have as a side for a cookout or fix alongside an easy dinner. Plus, it always leaves room for delicious leftovers too. This one combines all the freshness of a light lemony dressing paired with the spring additions of asparagus, peas and fresh herbs. It’s truly spring in a bowl!
Add this to your menu for easy meal prep, dinner side dish or plan to bring to your next gathering. I guarantee everyone will love it!
What you need for Herby Spring Pasta Salad:
- Cavatappi Pasta
- Peas
- Asparagus
- Fresh Mint
- Fresh Basil
- Grated Parmesan
- Crumbled Feta Cheese
- Lemon
- Extra Virgin Olive Oil
- Honey
- Sea Salt
- Red Pepper Flakes
How to make this pasta salad:
- Bring a large pot of water to a boil and cook the pasta according to the package instructions. When the pasta is done, drain it and set it aside.
- Preheat the oven to 425°F and line a large baking sheet pan with aluminum foil or parchment paper. Add the chopped asparagus to the sheet pan, drizzle with a tablespoon of olive oil, and sprinkle with salt. Roast in the oven for 5 – 7 minutes.* When the asparagus is done, remove it from the oven and set aside to cool slightly.
- In a medium bowl or jar, add the dressing ingredients and whisk to evenly combine.
- To a large bowl, add the cooked pasta, roasted asparagus, thawed peas, cheeses, herbs, and dressing mix. Toss and mix to evenly coat and combine everything. Serve as desired.
- Enjoy!
How to store your leftover salad:
It’s best to store your leftover pasta salad in a sealed container in the fridge. I like using these for easy fridge storage!
If you want to switch up this recipe, try doing this instead:
- Use orzo instead!
- Add more herbs like fresh parsley or dill
- Mix in shredded chicken for a little protein
If you like this recipe, you may also enjoy these on One Balanced Life:
FAQs:
I think cavatappi pasta or orzo will work best here but you can use what you have on hand too!
Yes! This pasta salad works great for meal prep and will last in the fridge for up to 4 days.
Yes! You can add shredded rotisserie chicken or serve it alongside steak, salmon or grilled chicken.
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Herby Spring Pasta Salad
This Herby Spring Pasta Salad is a must make in the springtime. It's light and so delicious!
Ingredients
- 16 oz. Pasta
- 2 lb. Asparagus, ends removed and chopped into 1 inch pieces
- 2 Cups Frozen Peas, thawed
- 1 Cup Grated Parmesan Cheese
- 1 Cup Crumbled Feta Cheese
- 1 Cup Fresh Basil, thinly sliced
- ¼ Cup Fresh Mint, thinly sliced
- for the dressing:
- ½ Cup Olive Oil
- Juice and Zest of 2 Lemons
- 1 Teaspoon Salt
- 1 Teaspoon Red Pepper Flakes
- 2 Teaspoons Honey or Maple Syrup
Instructions
- Bring a large pot of water to a boil and cook the pasta according to the package instructions. When the pasta is done, drain it and set it aside.
- Preheat the oven to 425°F and line a large baking sheet pan with aluminum foil or parchment paper. Add the chopped asparagus to the sheet pan, drizzle with a tablespoon of olive oil, and sprinkle with salt. Roast in the oven for 5 - 7 minutes.* When the asparagus is done, remove it from the oven and set aside to cool slightly.
- In a medium bowl or jar, add the dressing ingredients and whisk to evenly combine.
- To a large bowl, add the cooked pasta, roasted asparagus, thawed peas, cheeses, herbs, and dressing mix. Toss and mix to evenly coat and combine everything. Serve as desired.
