spring pasta salad

A flavorful Spring-inspired Pasta Salad with Spring Vegetables and a Zesty Lemon Parsley dressing.

Spring Pasta Salad with Asparagus, Mushrooms &amp; Lemon Parsley Dressing

pasta noodles

shallot – finely chopped (or ⅓ cup finely chopped onion)

mushrooms (morels, creminis, white button, shiitakes)

asparagus:

salt and pepper

Italian Parsley- chopped (about 1 cup packed)

tarragon

juice.

olive oil

garlic: finely minced (optional)

salt

cracked pepper

Garnish with grated Parmesan or Pecorino cheese (optional)

Place salted pasta water to boil on the stove, cook pasta according to directions.

Finely chop the shallot and prep the mushrooms (cut the morels in half or bite-size pieces)

Heat 1-2 tablespoons oil in a skillet over medium heat, add shallot and cook 3 minutes, until fragrant. Add mushrooms, season with salt and stir occasionally until lightly cooked about 5 minutes. Set aside and saute the asparagus, seasoning again with salt, and cook just until tender and bright green.

Drain the pasta and place in a bowl. Top with the mushrooms, asparagus, the chopped parsley and scallions. Add the lemon zest and one tablespoon lemon juice. Add garlic, optional tarragon, olive oil, salt and pepper toss well to combine. Taste, adding more lemon juice or salt if you like.

Add cheese if you like-keep in mind the cheese will add salt, as well.

i definitely am craving a bowlful of pasta right now, this is beautiful and i LOVE the photos! Xx

Hi Sylvia,
I can’t wait to try this! Other websites that I frequent for recipes have an option to save recipes after we log into the account if we see something that we want to make. 
Would you consider adding a feature like that? I would love to save a tree! ☺️

I thought as I was cleaning up my kitchen after this fabulous dinner, that I had to leave a review.
This was spectacular!  Spring has finally arrived and this was the perfect pasta to celebrate. It was light, but so very flavorful.  II had to stop myself after 1 serving. 
Sylvia, thank you for this recipe and all of the others that I have compiled from your site. Looking forward to many more.

I made this last Sunday evening, using freshly made fettuccine, from the pasta maker my youngest son sent me for mother's day.  The dish was awesome, so light and flavorful! So lemony and perfect with asparagus from our family farm.  I do need a little practice with the pasta, however!

Fresh, light and tasty. Was pretty quick to throw together too

A flavorful dish.  Light, but filling.  Trying it cold for lunch tomorrow.  My son recommended it and he knows good food.

I really enjoyed this 😊
I would highly recommend. 
I added  a little bit of cayenne pepper to add a bit of heat.

Quick and delicious! I added some peas and crushed pistachios which gave it some great texture.

I've made this twice after long days volunteering at the vaccination clinic.  Simple, delicious recipe - my new comfort food.  Thanks for such splendid, easy to follow recipes, Sylvia.

Just made this - AMAZING! Followed the recipe closely, only adding more Parmesan. Will certainly make this again - however, since a glass of Morels is 30 bucks over here, might try with different Mushrooms. Any suggestions?

Wondering how this would work with spaghetti squash. Anyone try that? I added some red pepper flakes and thought this was really yummy.

I especially like this sprightly pasta salad made with orecchiette (“little ears”), a small, delicate pasta, but you can use any short pasta shape you'd like.

Spring Pasta Salad with Asparagus and Fresh Peas

orecchiette (tri-color rotini,

asparagus

peas peas

artichoke hearts

carrot

dill

parsley

lemon

Salt and black pepper (to taste)

Cook the pasta in plenty of rapidly simmering water until al dente.

At the last minute, plunge the asparagus and peas into the simmering water with the pasta and cook for just a minute or so.

Drain the pasta, asparagus, and peas in a colander and rinse under cool water, then drain well again.

Combine the pasta, asparagus, and peas with the remaining ingredients in a large serving bowl. Toss gently and thoroughly.

Cover and refrigerate until needed, or serve at once.

This Spring Green Curry Pasta Salad is fresh, herby and creamy, featuring a 
yoghurt dressing with Thai Green Curry Paste. Packed with asparagus, peas and herbs, it’s the ultimate side for BBQs, picnics or easy dinners.

Spring Green Curry Pasta Salad

orecchiette pasta (or your favourite short pasta)

asparagus,

peas

For Dressing

full-fat Greek yoghurt

tbsp Marion’s Kitchen Thai Green Curry Paste

tbsp extra virgin olive oil

garlic clove, finely grated

lemon juice

dill leaves

basil leaves

mint leaves

Sea salt and freshly cracked black pepper,

red pepper flakes, optional

Step 1

Bring a large pot of salted water to the boil. Cook the pasta according to packet instructions until al dente. In the last 2 minutes of cooking, add the asparagus and peas. Drain everything together and rinse under cold water to stop the cooking. Set aside.

Step 2

To make the dressing, whisk together the yoghurt, Thai Green Curry Paste, olive oil, garlic, lemon juice and lemon zest until smooth. Season with salt and pepper.

Step 3

Place the cooled pasta and vegetables in a large mixing bowl. Add the fresh herbs and pour over the dressing. Toss gently to combine.

Step 4

Transfer to a serving dish. Sprinkle with extra herbs and red pepper flakes, if using. Serve chilled or at room temperature.

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Top 3 spring pasta salad recipes from across the web

The most viewed spring pasta salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Spring Pasta Salad with Asparagus, ...

Spring Pasta Salad with Asparagus a...

Spring Green Curry Pasta Salad

The most viewed spring pasta salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine