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Spring Pasta Salad Recipe

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★★★★★

5 from 141 reviews

A fresh and vibrant Spring Pasta Salad featuring tender pasta, blanched asparagus and peas, hearty chickpeas, marinated artichoke hearts, and a zesty lemon basil vinaigrette. Perfect as a light lunch or side dish, this salad is easy to prepare and bursting with spring flavors.

Ingredients

Scale

Pasta and Vegetables

  • 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)

Herbs

  • 1/4 cup thinly sliced fresh basil
  • 1/2 cup fresh basil (for vinaigrette)
  • 1/4 cup fresh basil (optional, as garnish)

Dressing

  • 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

Optional Garnish

  • 2–4 Tablespoons toasted pine nuts

Instructions

  1. Prep the Vegetables: Chop the asparagus into 2-inch pieces. Finely dice the red onion and scallions. Cut the marinated artichoke hearts into smaller chunks if desired. Thinly slice the basil into long strips. Strain and rinse the chickpeas thoroughly if using canned. Set all prepared vegetables aside.
  2. Cook and Blanch: Cook the pasta in boiling water according to package instructions. In the last 2 minutes, add the chopped asparagus and frozen peas to the boiling water to blanch them until tender-crisp. Avoid blanching fresh peas. Drain pasta and vegetables in a colander, then rinse under cold water to halt cooking and cool them down.
  3. Make the Lemon Basil Vinaigrette: In a blender, combine the 1/2 cup fresh basil, olive oil, lemon juice, lemon zest, Dijon mustard, garlic clove, salt, and black pepper. Blend until the mixture is smooth and emulsified.
  4. Assemble the Salad: In a large mixing bowl, combine the cooked pasta, blanched asparagus and peas, chickpeas, diced red onion, scallions, sliced basil, and artichoke hearts. Pour the lemon basil vinaigrette over the top.
  5. Toss and Chill: Toss the salad gently but thoroughly to ensure all ingredients are evenly coated with the dressing. Cover the bowl with a lid or plastic wrap, and refrigerate for 2 to 24 hours to allow flavors to meld. The salad can also be served immediately if preferred.
  6. Serve: When ready to serve, garnish with optional fresh basil leaves and toasted pine nuts for added texture and flavor. Enjoy the fresh and flavorful spring pasta salad!

Notes

  • Use any pasta shape you prefer; fusilli, penne, or farfalle work well.
  • If using fresh peas, do not blanch them; add them raw to the salad.
  • Adjust salt and pepper to taste based on your preference and dietary needs.
  • To toast pine nuts, place them in a dry skillet over medium heat, stirring frequently, until golden and fragrant, about 3-5 minutes.
  • This salad is great for meal prep and tastes better the longer it marinates.
  • Vegan and vegetarian-friendly by nature.

Keywords: spring pasta salad, lemon basil vinaigrette, asparagus pasta salad, vegetarian pasta salad, healthy pasta salad, Mediterranean salad, chickpea pasta salad

Find it online: https://jedentaglecker.com/spring-pasta-salad-recipe/