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–+ servings
Bowl of spring pasta salad recipes with rotini pasta, cherry tomatoes, cucumbers, red onions, and basil.

Spring Pasta Salad

A fresh and light pasta salad perfect for spring. Packed with seasonal vegetables and a simple dressing.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 people
Course: Lunch, Side Dish
Cuisine: American
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 8 oz pasta short shape like fusilli or penne
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 1/2 cup red onion thinly sliced
  • 1/4 cup fresh basil chopped
For the Dressing
  • 1/4 cup olive oil
  • 2 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1 clove garlic minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Equipment

  • Large pot
  • Mixing bowl

Method
 

  1. Cook the pasta according to package instructions. Drain and rinse under cold water.
  2. In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, red onion, and basil.
  3. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper.
  4. Pour the dressing over the pasta salad and toss to coat evenly.
  5. Refrigerate for at least 30 minutes before serving to let the flavors meld.

Nutrition

Calories: 280kcalCarbohydrates: 38gProtein: 6gFat: 12gSaturated Fat: 2gSodium: 300mgPotassium: 250mgFiber: 3gSugar: 4gVitamin A: 15IUVitamin C: 20mgCalcium: 4mgIron: 8mg

Notes

For extra flavor, add crumbled feta cheese or toasted pine nuts before serving.

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