Spring Pasta Salad
Celebrate the season with a vibrant Spring Pasta Salad that bursts with fresh flavors and crunchy textures. This quick and easy dish combines rotini pasta, colorful veggies, and zesty lemon dressing to create a refreshing meal perfect for picnics, barbecues, or light dinners. Enjoy it chilled or at room temperature; it’s an ideal way to savor the best produce of spring!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Salad
- Method: No-cook
- Cuisine: American
Ingredients
Scale
- 8 oz rotini pasta (whole wheat recommended)
- 1 cup cherry tomatoes (halved)
- 1 medium cucumber (diced)
- 1 cup bell peppers (sliced, assorted colors)
- ½ cup fresh basil leaves (torn)
- ¼ cup lemon juice (freshly squeezed)
- ¼ cup extra virgin olive oil
- Salt & pepper to taste
Instructions
- Cook rotini pasta in salted boiling water until al dente. Drain and rinse with cold water.
- In a large bowl, combine halved cherry tomatoes, diced cucumber, sliced bell peppers, and torn basil.
- In a small bowl, whisk together lemon juice, olive oil, salt, and pepper.
- Add cooled pasta to the vegetable mixture. Pour dressing over everything and toss gently until well combined.
- Chill in the refrigerator for at least 30 minutes before serving for optimal flavor.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 290
- Sugar: 4g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg
Keywords: Customize your salad by adding seasonal vegetables like asparagus or radishes. For added protein, mix in grilled chicken or chickpeas. Store leftovers in an airtight container in the fridge for up to three days.