This Spring Pasta Salad Recipe with Asparagus and Peas contains tender orecchiette pasta and a lemony dressing that screams sunshine! This easy pasta salad celebrates all the best spring produce in a dish that's light, fresh, and comes together in under 30 minutes.
If you enjoy quick salads packed with flavor, you might also love my our Casarecce Pasta Salad with Pesto or our Pasta Primavera with Pesto for more fresh, seasonal ideas!
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Spring pasta salads are traditionally built around seasonal veggies like asparagus, peas, and fresh herbs. This recipe captures the vibrant flavors of spring in every bite. It’s perfect for quick family meals, potlucks, and easy weeknight dinners.
Looking for more fresh asparagus ideas? Try this Asparagus with Orzo and Peas or this Prosciutto Wrapped Asparagus Recipe.
Why We Love This Recipe
- Fresh Spring Ingredients: Asparagus, peas, arugula, and fresh herbs bring crispness and brightness.
- Quick and Easy: Ready in under 30 minutes with minimal prep.
- Fresh and Light: Olive oil and lemon juice dressing keeps it fresh and flavorful without being heavy. Just like this Arugula Salad with Lemon Vinaigrette!
- Perfect for Entertaining: A beautiful dish that feels special without a lot of effort.
Spring Pasta Salad Ingredients
This Spring Pasta Salad recipe combines a bright lemon dressing, tender spring vegetables, and fresh herbs for a crisp, flavorful dish that's perfect for easy meals and entertaining.
- Orecchiette Pasta: We love using orecchiette because it perfectly catches the peas and bits of herbs.
- Asparagus: Pick thin, tender stalks and chop them into bite-sized pieces for quick cooking.
- Frozen Peas: Thaw or cook right in the pasta water for easy prep. Love peas? Try our Creamy Pasta with Ricotta and Peas.
- Baby Arugula: Adds a peppery bite that balances the creamy cheese and bright lemon.
- Fresh Herbs (Parsley, Basil, Dill): Chop them roughly for a rustic, vibrant flavor.
- Shaved Parmesan Flakes: Salty, nutty, and perfect against the bright veggies.
- Marinated Artichoke Hearts: Adds a briny kick that pairs so well with the spring vegetables.
- Shallot: Finely diced and mixed into the dressing for a gentle, oniony base.
- Olive Oil: Use a good-quality extra virgin olive oil for the best flavor.
- Lemon (Zest and Juice): Brightens and lifts all the other ingredients.
- Salt and Black Pepper: Essential for seasoning at every stage!
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Orecchiette Pasta: You can swap with small shells, rotini, or farfalle. We used a wheat pasta.
- Fresh Herbs: Use whatever’s on hand. Mint, chives, or tarragon also work well.
- Shallot: Substitute with a small amount of finely minced red onion if needed.
- Flavor: Add a spoonful of pesto to the dressing.
How To Make This Spring Pasta Salad Recipe
STEP ONE: Prepare the Dressing
In a large mixing bowl, whisk together olive oil, lemon zest, lemon juice, and finely diced shallot. Season with salt and pepper.
STEP TWO: Cook the Pasta and Vegetables
Bring a large pot of salted water to a boil. Add the orecchiette pasta. During the last minute of cooking, add asparagus and peas. Drain and rinse under cold water.
STEP THREE: Toss the Salad
Add the drained pasta, asparagus, peas, arugula, herbs, and chopped artichoke hearts to the bowl with the dressing. Toss well to coat everything.
STEP FOUR: Add the Finishing Touches
Gently fold in the shaved Parmesan flakes. Taste and adjust seasoning as needed before serving.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Salt your pasta water well.
✔️ DO Rinse pasta in cold water to stop the cooking.
✔️ DO Add arugula and Parmesan right before serving if making ahead.
❌ DO NOT Overdress the salad. It should stay light and fresh.
Storage
Store leftover spring pasta salad in an airtight container in the fridge for up to 3 days. Freezing isn’t recommended, as the veggies can turn mushy. If needed, refresh the salad with a little extra olive oil and lemon juice before serving!
Recipe FAQs
Yes! Prepare all ingredients and toss with the dressing, but hold off on adding the arugula and Parmesan until just before serving to keep everything fresh.
Reserve a little extra dressing and toss it in just before serving. You can also drizzle a touch more olive oil if needed!
The best pasta for spring pasta salads is orecchiette, small shells, or rotini. These shapes hold the dressing and small vegetables like peas and chopped asparagus.
Fresh spring vegetables like asparagus, peas, arugula, and radishes are perfect for pasta salad. They add bright flavor, crunchy texture, and seasonal freshness. You can also add marinated artichoke hearts or cherry tomatoes for extra color and variety.
More Spring Recipes You'll Love ♥️
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📖 Recipe
Spring Pasta Salad Recipe
Equipment
- Large Pot
- Large Colander
- Large Mixing Bowl
- Small bowl
- Whisk
- Tongs or Large Spoon
Ingredients
- 12 ounces orecchiette pasta wheat
- 1 bunch thin asparagus trimmed and cut into 1-inch pieces
- 1 cup frozen peas
- 1 cup baby arugula
- ½ cup fresh herbs parsley, basil, dill, chopped
- ½ cup Parmesan flakes shaved
- ½ cup baby artichoke hearts halved
- 1 shallot 2-3 teaspoons, finely diced
- ¼ cup extra virgin olive oil
- 1 lemon zested and juiced
- salt and black pepper to taste
Instructions
- In a large serving bowl, whisk together the olive oil, lemon zest, lemon juice, and finely diced shallot. Season with a generous pinch of salt and black pepper. Set aside to let the shallot mellow while you cook the pasta.
- Bring a large pot of salted water to a boil. Add orecchiette and cook according to package directions. In the last minute of cooking, add the asparagus and peas. Drain everything together and rinse under cold water to stop the cooking. Shake off excess water.
- Add the drained pasta, asparagus, peas, arugula, chopped herbs, and marinated artichokes to the bowl with the dressing. Toss gently to coat everything evenly.
- Fold in the shaved Parmesan flakes. Taste and adjust seasoning with extra lemon juice, salt, or pepper if needed.
- Serve immediately at room temperature or chill for up to 30 minutes before serving.
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Notes
- Orecchiette Pasta: You can swap with small shells, rotini, or farfalle.
- Fresh Herbs: Use whatever’s on hand. Mint, chives, or tarragon also work well.
- Shallot: Substitute with a small amount of finely minced red onion if needed.
Jami Powell says
Yummy and beautiful on a plate!