Spring Pasta Salad Recipe

Spring pasta salad with garnish in a salad bowl.

5 from 1 vote

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.

Prep Time15

Cook Time10

Total Time25

Course: Lunch

Cuisine: American

Servings:

Calories: 373kcal

Author: Jami Powell

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.

Video

Notes

Tip If chilling longer than 1 hour, add the arugula and Parmesan just before serving to keep everything fresh.

Storage Store leftover spring pasta salad in an airtight container in the fridge for up to 3 days.

Freeze Freezing is not recommended.

Reheat: Serve cold or at room temperature.

Substitutions

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.

Adjustments Cooking time may need to be adjusted based on the geography of the area (high vs. low elevation), cookware (stoneware vs traditional bakeware), and outdoor temperature if grilling.

Nutrition information is only an estimate

Nutrition