Spring Pasta Salad with Lemon Dressing: Fresh, Fast, Irresistible

This salad is that friend who shows up to the potluck and quietly steals the show. Bright lemon, crisp veggies, tender pasta—simple moves, huge flavor payoff.

It’s the kind of dish you can whip up in under 30 minutes and still look like a culinary wizard. Meal-prep it, picnic it, or bring it to the office to make your coworkers jealous.

Want something fresh that actually satisfies? This is it.

Why You’ll Love This Recipe

Bold lemon flavor without the heaviness—zesty, clean, and totally lunch-friendly.
Texture party: snappy peas, crunchy radishes, creamy mozzarella, and al dente pasta.
Make-ahead magic—tastes even better after the flavors mingle.
Customizable: swap proteins, veggies, or pasta shapes with zero drama.
Works warm or chilled depending on your vibe and the weather.

Servings, Prep Time, Cooking Time, Calories

Servings: 6 as a side, 4 as a main
Prep Time: 15 minutes
Cooking Time: 10 minutes
Estimated Calories: ~420 per main-dish serving (varies by add-ins)

Ingredient Checklist

Pasta: 12 oz short pasta (fusilli, farfalle, or orecchiette)
Asparagus: 1 bunch, trimmed and cut into 1-inch pieces
Sugar snap peas or peas: 1 cup, halved if large
Radishes: 4–6, thinly sliced
Cucumber: 1 small, diced
Cherry tomatoes: 1 cup, halved
Red onion or shallot: 1/4 cup, very thinly sliced
Fresh herbs: 1/2 cup chopped (mix of parsley, dill, basil, mint; choose 2–3)
Mozzarella pearls or feta: 1 cup (mozz for creamy, feta for tang)
Toasted nuts or seeds (optional): 1/3 cup (pine nuts, almonds, or pumpkin seeds)

Lemon Dressing:

Extra-virgin olive oil: 1/3 cup
Fresh lemon juice: 1/4 cup (about 2 lemons)
Lemon zest: 1–2 teaspoons
Dijon mustard: 2 teaspoons
Honey or maple syrup: 1–2 teaspoons
Garlic: 1 clove, finely grated
Kosher salt: 3/4 teaspoon, plus more to taste
Black pepper: 1/2 teaspoon, freshly cracked
Red pepper flakes (optional): a pinch for heat

Cooking Instructions

Boil the pasta. Salt a large pot of water until it tastes like the sea.
Cook pasta to al dente per package directions.
Blanch the greens. In the last 2 minutes of pasta cooking, add asparagus and peas. They’ll go bright green and tender-crisp.
Drain everything together and rinse quickly under cool water to stop the cooking.
Whisk the dressing. In a jar or bowl, whisk olive oil, lemon juice, zest, Dijon, honey, garlic, salt, pepper, and red pepper flakes until emulsified. Taste and adjust acidity or sweetness.
Prep the veggies. Slice radishes, dice cucumber, halve tomatoes, and thinly slice onion or shallot.
Chop herbs.
Toss while warm. In a large bowl, combine pasta, blanched veggies, onion, and half the dressing. Toss gently while the pasta is slightly warm so it absorbs flavor.
Add the fresh stuff. Fold in tomatoes, cucumber, herbs, and cheese.
Add more dressing to taste. Season with extra salt and pepper if needed.
Finish and serve. Sprinkle with toasted nuts or seeds for crunch.
Serve at room temp or chilled. If chilling, reserve a few tablespoons of dressing to refresh before serving.

Preservation Guide

Fridge: Store in an airtight container for up to 4 days.
It actually improves on day 2 as flavors meld.
Refresh: Stir in a splash of olive oil and lemon juice before serving leftovers to wake it up.
No freezing: Pasta and fresh veggies turn mushy in the freezer—hard pass.
Meal-prep tip: Keep herbs, cheese, and nuts separate and fold in right before eating for maximum texture.

What’s Great About This

Budget-friendly pantry-plus-produce formula that feels restaurant-level.
Seasonal spotlight: uses spring produce at peak flavor—hi asparagus and radishes.
Balanced bite: carbs, fiber, protein (with cheese or add-ins), and healthy fats.
Party-proof: holds up on a buffet without getting weird. No mayo meltdown risk, FYI.

Nutrition Stats

Approximate per main-dish serving (1/4 of recipe):

Calories: ~420
Protein: 14–18g (depends on cheese choice)
Carbohydrates: ~55g
Fiber: 6–8g
Fat: ~16–20g
Sodium: 450–650mg (control with salt and cheese)
Vitamin C + K: High thanks to lemon, asparagus, herbs, and peas

These numbers flex with ingredient swaps, but you’re getting a balanced, colorful, nutrient-forward bowl that actually fills you up without a post-lunch nap.

Win.

Common Mistakes to Avoid

Overcooking pasta. Mushy salad is a crime. Pull it at true al dente.
Skipping the blanch-and-shock. Asparagus and peas need a quick cook and cool to stay bright and crisp.
Under-seasoning. Salt the pasta water, season the dressing, then taste the final salad.
Layers matter.
Drowning in dressing. Add gradually. You can always add more; you can’t un-sog.
Adding herbs too early. If making ahead, fold in delicate herbs right before serving so they don’t wilt or blacken.

Alternatives

Protein boosts: Grilled chicken, seared shrimp, flaked tuna, or chickpeas for a plant-based push.
Cheese swap: Feta for tang, goat cheese for creaminess, shaved Parmesan for umami.
Grain swap: Try orzo, tortellini (hello, indulgence), or gluten-free pasta.
Quinoa works if you want non-pasta vibes.
Veggie variations: Add artichoke hearts, roasted zucchini, baby spinach, or arugula. No radishes?
Use celery for crunch.
Dressing twist: Add 1 tablespoon capers for briny punch, or sub half the oil with Greek yogurt for a creamy-lemon hybrid.

FAQ

Can I make this a day ahead?

Yes. Toss everything except the herbs and nuts, then chill.

Add herbs, nuts, and a splash of fresh lemon and oil before serving for peak flavor and texture.

How do I keep the pasta from sticking after draining?

Rinse briefly under cool water after draining and toss with a tablespoon of dressing while still warm. The light coating prevents clumps without diluting flavor.

What pasta shape works best?

Short, ridged shapes like fusilli, rotini, or farfalle hold dressing and nestle veggies.

Orecchiette also slaps because it scoops peas and chopped bits like a tiny shovel.

Is this good for picnics or potlucks?

Absolutely. It’s sturdy, mayo-free, and travels well.

Keep it chilled and bring a small container of extra dressing to refresh before serving.

Can I make it vegan?

Easy. Use maple syrup instead of honey and skip the cheese or sub in a vegan feta.

Add chickpeas or roasted tofu for protein. Done.

What if I don’t like raw onion?

Soak sliced onion or shallot in cold water with a splash of vinegar for 10 minutes.

It tames the bite but keeps the crunch. Or skip it and add chives.

How long does it last in the fridge?

Up to 4 days.

Herbs and nuts will soften, so add those just before serving if you care about crispness (which, IMO, you should).

End Notes

Spring Pasta Salad with Lemon Dressing is the low-effort, high-reward move your weekly menu needed yesterday. It’s bright, flexible, and built to scale for crowds or quiet desk lunches.

Keep a batch ready, tweak it with what’s in season, and don’t be shy with the lemon—zest is free flavor. When in doubt, toss, taste, adjust, and take the compliment like you planned it this way all along.