You'll Love Making This Irresistible Spring Pasta Salad Recipe All Year!
Spring Pasta Salad Recipe brings garden-fresh veggies, tender pasta & a zesty dressing together in a dish that’s perfect for picnics, potlucks & sunny days. Try it today!
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Servings: 6 People
Calories: 205kcal
Equipment
- Large mixing bowl
- Whisk
- Cutting Board and Knife
- Pasta pot and strainer
- Measuring Spoons and Cups
- Serving spoon or salad tongs
Ingredients
- 10 oz pasta
- 1 bell pepper
- 1 zucchini
- 1 carrot
- 1 red onion
- 2 cucumbers
- 10 cherry tomatoes
- leafy greens and herbs optional
Dressing
- ⅓ cup olive oil extra virgin
- ¾ cup mayonnaise
- 1 tbsp lime juice
- 1 tbsp balsamic vinegar
- 1 tbsp honey
- salt, pepper, oregano, chili flakes to taste
Instructions
- Boil the Pasta: Cook according to package directions. Drain and rinse under cold water to stop cooking. Let it cool.
- Chop the Vegetables: Dice 1 bell pepper, 1 zucchini, 1 carrot, 1 red onion, and 2 cucumbers. Halve 10 cherry tomatoes. If using leafy greens or herbs, wash and chop them.
- Prepare the Dressing: In a large bowl, whisk olive oil, mayo, lime juice, vinegar, honey, and seasonings until well-blended.
- Toss Everything Together: Add the cooled pasta and chopped veggies into the bowl. Mix until evenly coated.
- Chill & Serve: Cover and refrigerate for at least 1 hour. Drizzle with olive oil and sprinkle with herbs before serving.
Tips
- Don’t overcook the pasta—al dente holds up best in dressing.
- Use fresh, seasonal vegetables for peak flavor.
- Chill for at least an hour to let the flavors meld.
- Add nuts or seeds (like sunflower seeds) for crunch.
- Swap mayo with Greek yogurt for a healthier dressing.
Nutrition
Nutrition Facts
You'll Love Making This Irresistible Spring Pasta Salad Recipe All Year!
Amount per Serving
Calories
205
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.