Pasta Salad

This Spring Veggie Pasta Salad is a delicious, easy dinner recipe. Perfect for a side dish or a main dish.  Healthy and colorful, it will become a favorite.

PASTA SALAD

Spring is just around the corner…and I am so ready for it to be here…are you?  This Spring Veggie Pasta Salad is a great way to bring some spring and sunshine to your family dinner table this week!

WHAT VEGGIES GO IN PASTA SALAD?

There are so many delicious veggies that you can throw into this salad to create a simple but beautiful salad  for you family and your dinner guests.  This salad can be served as a main dish if you want…serve it as is or throw in some grilled chicken or salami to add some protein to it.  Or serve it as a side dish.

HOW TO MAKE PASTA SALAD

It takes just a few minutes to prepare, then simply toss today all the colorful ingredients together in a pretty bowl and serve warm.  Almost everyone in my family enjoys this one.  I have one who despises vegetables…so this one was not a favorite.

INGREDIENTS:

• farfalle pasta (or pasta of your choice)
• fresh broccoli
•  asparagus spears, cut into pieces
• sweet bell pepper
• red onion
• cloves garlic, minced
• olive oil
• cherry tomatoes, halved
• lemon juice
• fresh basil, minced
• Salt and pepper to taste
• Grated Parmesan cheese for topping

DIRECTIONS:

1. Cook pasta according to the package instructions.  Reserve 1/2 cup of the water the pasta was cooked in. Drain the rest of the water and then set aside.
2. In a large skillet over medium-high heat, saute broccoli, asparagus, pepper, onion, and garlic in olive oil until veggies are just tender, about 5-8 minutes. Stir in cherry tomatoes and continue cooking an additional 2-3 minutes.
3. Remove cooked veggies from heat. In a large bowl, stir cooked veggies, and cooked pasta, 1/2 cup reserved pasta cooking water, lemon juice, and basil.
4. Season with salt and pepper to taste and top pasta primavera with grated Parmesan cheese. Serve warm.
5. Store in the fridge for up to 5 days. That is, if you have any leftovers!

This one is so pretty you will want to make sure you have company when serving this salad. This is a great addition to any potluck or picnic! It would also make a great side on your Easter Table!  All the bright colors make it a beautiful as well as tasty addition to your favorite recipes!  Go ahead and give this one a try and let me know what you think!  Feel free to sub your favorite veggies in this too! This veggie pasta salad tastes great as is, but if you want a more tangy flavor, just add Italian dressing! Or simply add your favorite sauce!

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Spring Veggie Pasta Salad

This Spring Veggie Pasta Salad is a delicious, easy dinner recipe. Perfect for a side dish or a main dish.  Healthy and colorful, it will become a favorite.

Servings 12 servings

Calories 186 kcal

Author Amy

Ingredients

• 1 lb farfalle pasta¹ or pasta of your choice
• 2 cups fresh broccoli
• 2 cups asparagus spears cut into pieces
• 1 each sweet bell pepper
• 1 each medium red onion
• 4 cloves garlic minced
• 3 tablespoons olive oil
• 1 cup cherry tomatoes halved
• 1/4 cup lemon juice
• 2 tablespoons fresh basil minced
• Salt and pepper to taste
• Grated Parmesan cheese for topping²

Instructions

1. Cook pasta according to the package instructions. Reserve 1/2 cup of the water the pasta was cooked in. Drain the rest of the water, rinse pasta in cold water, then set aside.

2. In a large skillet over medium-high heat, saute broccoli, asparagus, pepper, onion, and garlic in olive oil until veggies are just tender, about 5-8 minutes. Stir in cherry tomatoes and continue cooking an additional 2-3 minutes.

3. Remove cooked veggies from heat. In a large bowl, stir cooked veggies, and cooked pasta, 1/2 cup reserved pasta cooking water, lemon juice, and basil.

4. Season with salt and pepper to taste and top pasta primavera with grated Parmesan cheese. Serve warm.

5. Store any leftovers in the refrigerator for up to 5 days. That is, if there are any leftovers!

Recipe Notes

1. While I use farfalle pasta, feel free to substitute any pasta of your choice. Pick a pasta with a good pasta shape, so it holds together better in the pasta salad. Penne, fusilli, and rotini pasta are all great options!
2. My favorite cheese to use in this recipe is parmesan cheese, however, you can simply use feta cheese, mozzarella cheese, or any other cheese of your choice! 

Nutrition Facts

Spring Veggie Pasta Salad

Amount Per Serving

Calories 186 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 1g6%

Sodium 9mg0%

Potassium 215mg6%

Carbohydrates 31g10%

Fiber 2g8%

Sugar 2g2%

Protein 6g12%

Vitamin A 345IU7%

Vitamin C 20mg24%

Calcium 25mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

SALAD RECIPES

• Cold Tortellini Salad Recipe
• Frog Eye Salad
• Pasta Salad in a Jar
• Pasta Salad Recipes

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