Name: Spring Pasta Salad Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: Mediterranean
Ingredients: 8 ounces dried pasta (any shape); 1/2 bunch asparagus (about 2 cups chopped); 1 cup frozen peas (if using fresh, skip blanching); 8 ounces cooked chickpeas (about 1/2 can of cooked chickpeas); 3 scallions (finely diced); 8 ounces canned marinated artichoke hearts (strain out excess marinade); 1/2 red onion (finely diced); 1/4 cup thinly sliced fresh basil; 1/2 cup fresh basil (for vinaigrette); 1/4 cup fresh basil (optional, as garnish); 1/4 cup olive oil; 3 Tablespoons lemon juice (1 lemon juiced); 1/2 Tablespoon lemon zest (zest of 1 lemon); 2 teaspoons Dijon mustard; 1 garlic clove; 1 teaspoon salt (adjust to taste); 1/4 teaspoon ground black pepper; 2-4 Tablespoons toasted pine nuts

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Introduction

This spring pasta salad is a fresh and vibrant dish perfect for warmer days. Packed with crisp asparagus, tangy artichokes, and a zesty lemon basil vinaigrette, it’s a colorful and satisfying meal or side. It’s easy to prepare and can be enjoyed immediately or chilled for enhanced flavors.

The image shows a white speckled bowl filled with a colorful pasta salad. The base layer is light yellow pasta with spiral shapes, mixed with green asparagus pieces and green peas. Scattered among the pasta are beige chickpeas and light green artichoke hearts. The salad is topped with small toasted pine nuts and fresh green basil leaves, adding texture and contrast. Around the bowl on a white marbled surface are a halved lemon, a bright yellow cloth, and a small white bowl of pine nuts, with a larger glass bowl filled with the same pasta salad in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 ounces dried pasta (any shape)
1/2 bunch asparagus (about 2 cups chopped)
1 cup frozen peas (if using fresh, skip blanching)
8 ounces cooked chickpeas (about 1/2 can of cooked chickpeas)
3 scallions (finely diced)
8 ounces canned marinated artichoke hearts (strain out excess marinade)
1/2 red onion (finely diced)
1/4 cup thinly sliced fresh basil
1/2 cup fresh basil
1/4 cup olive oil
3 tablespoons lemon juice (juice of 1 lemon)
1/2 tablespoon lemon zest (zest of 1 lemon)
2 teaspoons Dijon mustard
1 garlic clove
1 teaspoon salt (adjust to taste)
1/4 teaspoon ground black pepper
1/4 cup fresh basil (optional, as garnish)
2-4 tablespoons toasted pine nuts (optional, as garnish)

Instructions

Step 1: Prep the vegetables by chopping the asparagus into 2-inch pieces, finely dicing the red onion and scallions, and cutting the artichoke hearts into smaller chunks if desired. Thinly slice the basil into long strips and strain the canned chickpeas. Set all the vegetables aside.
Step 2: Cook the pasta in boiling water following package instructions. In the last 2 minutes of cooking, add the chopped asparagus and frozen peas to blanch them. Skip this step if using fresh peas. Drain the pasta and vegetables, then rinse under cold water to stop further cooking.
Step 3: While the pasta cooks, prepare the lemon basil vinaigrette. Blend the 1/2 cup basil, olive oil, lemon juice, lemon zest, Dijon mustard, garlic clove, salt, and pepper until smooth.
Step 4: In a large bowl, combine the cooked pasta, blanched asparagus and peas, chickpeas, diced red onion, diced scallions, sliced basil, and artichoke hearts. Pour the vinaigrette over the mixture.
Step 5: Toss everything together until well coated. Cover and refrigerate for 2 to 24 hours to chill and allow flavors to meld. You can also serve immediately if desired.
Step 6: Serve garnished with fresh basil and toasted pine nuts if using. Enjoy this refreshing spring salad as a light meal or side dish.

Tips & Variations

For added protein, include grilled chicken or feta cheese.
If fresh peas aren’t available, frozen peas work well and just need blanching.
Use any pasta shape you prefer; small shapes like shells or bowties hold the dressing nicely.
To boost flavor, let the salad chill overnight so the dressing fully infuses the ingredients.
Swap pine nuts for toasted almonds or walnuts for a different crunch.

Storage

Store leftover pasta salad in an airtight container in the refrigerator for up to 3 days. Before serving, give it a gentle stir and add a splash of olive oil or lemon juice if it seems dry. This salad is best enjoyed cold or at room temperature.

How to Serve

A clear glass bowl filled with a pasta salad that has three main layers: the top layer shows pale green spiral pasta mixed with green peas and chickpeas; the middle layer includes pieces of light green asparagus and chopped red onions; the bottom layer has bright green fresh basil leaves scattered throughout. Two wooden spoons are lifting some of the pasta salad, and two woman's hands are holding the wooden spoons near the top edges of the bowl. The bowl rests on a surface with a white marbled texture, with a few green basil leaves and a yellow cloth napkin partially visible around the bowl. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh peas instead of frozen?

Yes. If using fresh peas, skip blanching them with the pasta, as they cook quickly and can become mushy.

How long can I make the salad ahead of time?

The salad keeps well for up to 24 hours in the fridge and the flavors improve as it sits. For best texture, consume within 3 days.