Primavera Pasta Salad

Serving utensils in a bowl of pasta salad.

5 from 1 vote

This Primavera Pasta Salad has crisp vegetables and a bright lemon dressing. It's a wonderful addition to spring meals and comes together in just twenty minutes.

Prep Time10

Cook Time10

Total Time20

Course: Salad

Cuisine: American

Servings: - 8

Calories: 447kcal

Author: Abbey McDermott

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