Fresh Spring Pasta Salad
A vibrant, protein-packed pasta salad featuring fresh vegetables and a zesty dressing, perfect for busy weeknights or meal prep.
Ingredients
Pasta and Vegetables
- 8 oz pasta (such as fusilli or penne) Choose whole grain for added fiber.
- 1 cup cherry tomatoes, halved Opt for seasonal varieties for better flavor.
- 1 cucumber, diced Can be replaced with zucchini for variation.
- 1 bell pepper, diced Any color works—try a mix for visual appeal.
- 1 cup fresh peas or snap peas Adds a sweet crunch; frozen peas can be used.
- 1/4 cup red onion, diced Soak in cold water for milder flavor.
- 1/4 cup fresh parsley, chopped Substitute with basil for a different twist.
Dressing
- 1/4 cup olive oil Extra virgin gives the best flavor profile.
- 2 tablespoons lemon juice Freshly squeezed ensures maximum brightness.
- 1 teaspoon garlic powder Adjust to taste; fresh minced garlic works too.
- Salt and pepper to taste Essential for balancing flavors.
Instructions
Preparation
- Boil water in a large pot and add the pasta. Cook according to package instructions until al dente, usually about 8-10 minutes. Drain and let cool completely.
- In a large mixing bowl, combine the cooled pasta, cherry tomatoes, cucumber, bell pepper, peas, red onion, and parsley. Stir gently to mix.
Dressing
- In a small bowl, whisk together the olive oil, lemon juice, garlic powder, salt, and pepper until combined.
Assembly
- Pour the dressing over the pasta mixture and toss until everything is evenly coated.
- Serve the salad chilled or at room temperature. Enjoy!
Notes
This salad can be served as a side dish or light lunch, and is great for meal prep. Store in an airtight container in the refrigerator for 3-5 days. Consider adding proteins like grilled chicken or chickpeas for a more substantial meal.