This Primavera Pasta Salad is full of crisp vegetables and a bright lemon dressing. It's a wonderful addition to spring meals and comes together in just twenty minutes.
I love serving this with baked, thin-sliced chicken breasts for dinner or with a slice of ciabatta garlic bread for lunch.
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When I'm looking for a make-ahead dish to enjoy throughout the week, pasta salad is one of my favorites. It's easy to make and is satisfying enough to be a meal by itself.
This primavera pasta salad is a delicious cold version of traditional pasta primavera. Asparagus, green beans, peas, and radishes bring fresh, crisp flavor, and the mustard-lemon dressing is just the right finishing touch. As warm weather approaches, this mayo-free salad, like my chorizo pasta salad, is perfect for picnics and barbecues.
Why This Recipe Works
- Ready in just 20 minutes, and can be served cold or at room temperature.
- An easy and tasty way to eat more veggies, like my broccoli cauliflower salad.
- A light and satisfying meal.
- Versatile - Use the veggies you have on hand and adapt this salad to other seasons.
Ingredient Notes
- Green beans, asparagus, and radishes: Fresh is a must here. Look for pre-packaged, trimmed green beans to save prep time. Look for thin, "pencil" asparagus, which is more tender.
- Peas: Fresh or frozen are both fine. Frozen peas are frozen at their peak of freshness, making them equally delicious.
- Pasta: Any short pasta works well. Pasta with nooks or ridges helps to catch the dressing. Try rotini, farfalle, orecchiette, or cavatappi.
- Dijon mustard: Brown deli mustard can also be used.
See the recipe card for complete instructions and ingredient amounts.
Variations
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.
- Add bell peppers, broccoli florets, shredded carrots, zucchini, or grape tomatoes. (If adding broccoli, blanch it before adding it to the salad.)
- Add spinach or arugula for extra green goodness!
- Stir in shredded rotisserie chicken to make this salad a meal-in-one.
How to Make Primavera Pasta Salad
Step 1: To trim the asparagus, hold a stalk in the middle and at the end. Bend the stalk until it breaks. Use this as a guide to trim the rest of the asparagus. Discard the ends. Cut into 1½-inch pieces.
Step 2: Trim off the ends of the beans (if necessary) and cut the beans into 1½-inch pieces.
Step 3: 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. Use a strainer to transfer the vegetables to a bowl of iced water. Let cool, then drain and set aside. Add the pasta to the same water and cook according to package directions. Drain and rinse.
Step 4: While the pasta cooks, make the dressing. Add the oil, mustard, and lemon juice to a glass bowl. Whisk to combine. Season to taste with salt and pepper.
Step 5: Add the pasta, green veggies, and radishes to a mixing bowl.
Step 6: Add half of the dressing and toss to combine. Add additional dressing as needed. Garnish with Parmesan shavings, parsley, and lemon zest.
Expert Tips
- 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 use two teaspoons of salt for eight 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.
Primavera Pasta Salad FAQs
Store leftovers in an airtight container in the refrigerator. For optimal freshness, this salad is best if eaten within 2-3 days.
Primavera means "spring" in Italian. Pasta primavera combines pasta with spring vegetables and a light sauce. It's a refreshing, lighter dish compared to the heavy food typically enjoyed during the winter months.
The traditional primavera sauce is made with chicken broth, Parmesan cheese, and sometimes a touch of cream. Oil or butter can also be used. The sauce can be seasoned with salt and pepper and fresh herbs like basil, thyme, or tarragon.
More Veggie-Filled Salads
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📖 Recipe Card
Primavera Pasta Salad
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Ingredients
- ¾ pound asparagus (about 1½ cups, chopped in 1½ inch pieces)
- 10 ounces fresh green beans (about 1½ cups, chopped in 1½ inch pieces)
- 1 cup fresh or frozen peas
- 12 ounces rotini pasta (or other short cut pasta)
- ½ cup thinly sliced radishes
- ½ cup olive oil (or grapeseed or avocado oil)
- 2 tablespoon deli-style mustard (or Dijon)
- 2 large lemons (zested for garnish and juiced)
- salt and pepper (to taste)
- ¼ cup Parmesan shavings (for garnish)
- ¼ cup fresh parsley (for garnish)
Instructions
- To trim the asparagus, hold a stalk in the middle and at the end and bend until it breaks in two. Use this piece as a guide to trim the rest of the asparagus. Discard the ends. Cut the asparagus tips into 1½-inch pieces. Trim off the end of the green beans. Cut the beans into 1½-inch pieces.¾ pound asparagus, 10 ounces fresh green beans
- 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. Transfer the veggies to a bowl of ice water using a strainer or slotted spoon. Drain and set aside.1 cup fresh or frozen peas
- Add the pasta to the same boiling water and cook according to package directions. Drain and rinse.12 ounces rotini pasta
- While the pasta cooks, mix the dressing. Add the oil, mustard, and lemon juice to a mason jar or bowl. Shake or whisk until fully combined. Season to taste with salt and pepper.½ cup olive oil, 2 tablespoon deli-style mustard, 2 large lemons, salt and pepper
- Add the pasta, green veggies, and radishes to a large mixing bowl. Add half of the dressing and toss to combine. Add more dressing as needed. Garnish with Parmesan shavings, parsley, and lemon zest. Store leftovers in an airtight container in the refrigerator. This salad is best if eaten within 2-3 days.½ cup thinly sliced radishes, ¼ cup Parmesan shavings, ¼ cup fresh parsley
Notes
- Blanch the green 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 3-4 teaspoons of salt for 12 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.
- Use a mandoline to thinly slice the radishes. A sharp knife can also be used.
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
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