Primavera Pasta Salad

This Primavera salad is a delicious cold pasta version of pasta primavera. Packed with vibrant green veggies, this dish is everything I love about spring. It's light and full of fresh flavor, and the mustard-lemon dressing is just the right finishing touch. And... don't forget the Parmesan shavings for that salty bite!

I love making this salad for weekday lunches. It's also the perfect accompaniment to grilled chicken and warm garlic bread. As warm weather approaches, this salad is perfect for picnics and barbecues because it doesn't have a mayo-based dressing.

Why you will love this recipe

Ingredients

• Fresh green beans and asparagus - Readily available and I love the crisp freshness they provide.
• Peas - Fresh or frozen both work fine.
• Pasta - I love farfalle, but any short pasta works here. Pasta with nooks or ridges helps to catch the dressing.
• Dressing - A simple blend of oil, deli mustard (or Dijon), and lemon juice provides just the right amount of zing to this salad.
• Parmesan cheese shavings add a salty bite.
• Lemon zest - Punches up the lemon flavor and the yellow flecks are so pretty.

Step-by-step instructions

See the recipe card for complete instructions and ingredient amounts.

1. To trim the asparagus: Hold a stalk in the middle and at the end. Bend the stalk until it breaks.
2. Use the remaining portion with the tip as a guide to trim the rest of the asparagus. Discard the ends. Cut into 1 ½-inch pieces.
3. Trim off the ends of the beans and cut the beans into 1 ½-inch pieces.
4. Bring a pot of salted water to a boil. Add the asparagus and beans and cook for 1 minute. Add the peas and cook for another 30-45 seconds. Using a strainer or slotted spoon, transfer the vegetables to a bowl of ice water. Drain and set aside.

5. Add the pasta to the same water and cook according to package directions. Drain and rinse.
6. While the pasta cooks, make the dressing. Add the mustard, oil, and lemon juice to a glass jar. Shake to combine. Season to taste with salt and pepper.
7. In a large mixing bowl, combine the vegetables, pasta, and chopped scallions. Add the dressing and toss to combine.

8. Garnish with Parmesan shavings and lemon zest. Serve cold or at room temperature. Store leftovers in an airtight container in the refrigerator. For optimal freshness, this salad is best if eaten within 1-2 days.

Variations, add-ins, and serving ideas

Pasta salads are wonderful because they are so versatile. You can use up ingredients that you have on hand or easily swap some things in or out based on personal preference.

• Try adding bell peppers, broccoli florets, shredded carrots, cucumbers, or grape tomatoes. Note: Only the broccoli needs to be blanched before adding to the salad.
• Add spinach or arugula for extra green goodness!
• Stir in shredded rotisserie chicken to make this salad a meal-in-one.
• Serve this salad alongside your favorite grilled meats or fish for a complete meal.

Tips for making

• Blanch the vegetables. A quick dip in boiling water is just enough to take the raw bite away while leaving the crisp, fresh texture. Submerging the veggies in ice water stops the cooking and locks in their bright green color.
• Cook the pasta in well-salted water. This is the only way to flavor the pasta itself. I add 2 teaspoons of salt for 8 ounces of pasta.
• Cook the pasta in the same water that was used to blanch the vegetables. This will lightly infuse the pasta with the veggie flavor and also means one less pan to clean.

FAQs

More veggie-filled salads