Lemony Parmesan Spring Pasta Salad

This Lemony Parmesan Spring Pasta Salad is packed with fresh seasonal flavors. It comes together quickly and is a great pasta salad to make ahead of time for a party or potluck. This vegetarian pasta salad is tossed with a tangy lemon dressing that goes great with the parmesan cheese and pine nuts.

Why You’ll Love This Spring-Inspired Pasta Salad

• Packed with seasonal veggies – This spring pasta salad is filled with asparagus, peas, spinach, and fresh herbs. It’s a great way to celebrate and enjoy fresh spring flavors.
• Great for spring gatherings – Easter is just around the corner, and if you’re attending an Easter party or potluck, this spring pasta salad is the perfect dish to bring. The flavors just get better as the days go by!
• Easy to make – Pasta salad is always a great potluck recipe because it comes together quickly and can be made beforehand. The veggies are cooked with the pasta, so no separate blanching is needed.

Lemony Parmesan Spring Pasta Salad Recipe Ingredients

• Pasta – For this recipe, you can use any kind of bite-sized pasta you like. I like to use one with grooves or curves so the dressing can easily coat it. Regular, whole-wheat, or gluten-free pasta will work.
• Veggies – This is a spring-inspired pasta salad, so I used asparagus, peas, and spinach. Fresh is encouraged for the asparagus and spinach, but frozen peas will work great. Feel free to add any other spring veggies you like.
• Fresh Herbs – I used a mixture of fresh dill, chives and parsley. You can use any other fresh herbs you like.
• Parmesan Cheese – I used some shredded parmesan cheese, but shards, chunks, or even grated parmesan (pizza cheese) will work. You could also substitute feta cheese or even goat cheese.
• Pine Nuts – I like to add toasted nuts or seeds to this pasta salad for some texture and extra flavor. Toasted walnuts are also great.
• Lemon Dressing – The lemon dressing is super simple and made using simply olive oil, fresh lemon juice + zest, salt, and pepper.

How To Make A Veggie Packed Pasta Salad Recipe

• Fill a large pot with water and bring to a boil. Add in the pasta, along with a big pinch of salt and let cook according to package directions. When the pasta is about 3 minutes from being done, add the asparagus and peas. Cook for another few minutes, until veggies are tender, but still fresh and green-looking. Drain pasta and veggies and rinse well with cold water to help stop the cooking process.
• To an extra large bowl, add the olive oil, lemon juice, lemon zest, parmesan cheese, salt and pepper. Give the dressing a quick whisk, and add in the cooled pasta and veggies. Next, add the chopped spinach, fresh herbs and pine nuts.
• Give the pasta salad a big stir to combine all the ingredients, and add extra salt and pepper, if needed. Serve immediately or store in the refrigerator until ready to enjoy.

Pasta Salad Recipe Frequently Asked Questions

• Make this pasta salad recipe gluten-free by using gluten-free noodles.
• Make this pasta salad vegan by omitting the parmesan cheese or using a vegan parmesan cheese alternative.
• What is the best kind of pasta to use for pasta salad? I suggest using a bite-sized pasta with grooves the dressing can get into.
• Can this recipe be made ahead of time? Yes, this pasta salad can be made in advance and stored in the refrigerator until ready to serve.
• How long will this pasta salad stay good in the refrigerator?  It should last about 4-5 days if stored in an air-tight container.

Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP.

Looking For More Easy Vegetarian Pasta Salad Recipes?

Lemon Broccoli Pasta Salad with Feta Cheese

Herby Parmesan Tomato Pasta Salad

Tahini Balsamic Pasta Salad with Arugula

Easy Vegetarian Pasta Salad

Bruschetta Pasta Salad with Parmesan

Lemony Parmesan Spring Pasta Salad

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: She Likes Food
• Total Time: 30 minutes
• Yield: 6-8 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

This Lemony Parmesan Spring Pasta Salad is packed with fresh seasonal flavors! It comes together quickly and is a great pasta salad to make ahead of time and bring to a party or potluck. This vegetarian pasta salad is tossed with a tangy lemon dressing that goes great with the parmesan cheese and pine nuts. #pastasalad #eatseasonally #springproduce #potluckrecipe #vegetarian

---

Ingredients

Scale 1x2x3x

• 1 lb dried pasta, bite sized is best
• 1 bunch asparagus, about 12 oz, trimmed and chopped into bite sized pieces
• 10 oz fresh or frozen green peas, about 1 1/2 cups
• 2 cups baby spinach leaves, roughly chopped
• 1/3 cup chopped fresh parsley
• 1/3 cup chopped fresh chives
• 1/3 cup chopped fresh dill
• 1/2 cup extra virgin olive oil
• 1/2 cup fresh lemon juice
• 1 teaspoon lemon zest
• 1 cup shredded parmesan cheese, or grated
• 1/2 cup toasted pine nuts, or walnuts
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

Cook Mode Prevent your screen from going dark

---

Instructions

• Fill a large pot with water and bring to a boil.  Add in the pasta, along with a big pinch of salt and let cook according to package directions. When the pasta is about 3 minutes from being done, add in the asparagus and peas.  Cook for another few minutes, until veggies are tender, but still fresh and green looking.  Drain pasta and veggies and rinse well with cold water, to help stop the cooking process.
• To an extra large bowl, add the olive oil, lemon juice, lemon zest, parmesan cheese, salt and pepper.  Give the dressing a quick whisk and then add in the cooled pasta and veggies.  Next, add in the chopped spinach, fresh herbs and pine nuts.
• Give the pasta salad a big stir to make sure all ingredients are combined and add extra salt and pepper, if needed.  Serve pasta salad immediately or store in the refrigerator until ready to enjoy.

Notes

You can use whatever kinds of fresh herbs you prefer.

• Prep Time: 15 mins
• Cook Time: 15 mins
• Category: Vegetarian, Side
• Method: Stovetop
• Cuisine: American