Spring Pasta Salad Recipe

This vibrant Spring Pasta Salad brings together the season’s finest offerings – tender asparagus, earthy mushrooms, and a bright lemon-parsley dressing that ties everything together beautifully. Ready in just 30 minutes, this refreshing pasta salad makes for a perfect light lunch, side dish, or potluck contribution that celebrates the fresh flavors of spring.

Ingredients You’ll Need

• Pasta: The foundation of our salad that carries all the flavors. Rice noodles work beautifully for a gluten-free option, but any medium pasta shape will shine.
• Olive Oil: Used both for sautéing and in the dressing, bringing a fruity richness that ties the dish together.
• Shallot: Provides a delicate, sweet onion flavor without overwhelming the other ingredients. The perfect aromatic foundation.
• Mushrooms: Whether you choose morels, creminis, white button, or shiitakes, they add wonderful earthy depth and meaty texture to contrast with the other ingredients.
• Asparagus: The star spring vegetable that brings fresh, grassy notes and a satisfying tender-crisp texture when cooked properly.
• Italian Parsley: More than just a garnish, it’s a flavor powerhouse in the dressing, adding bright, herbaceous notes throughout the dish.
• Scallions: These add a mild onion flavor and lovely color contrast in every bite.
• Lemon: Both the zest and juice are essential, bringing acidity and brightness that wakes up all the other flavors.
• Garlic: Optional but recommended for adding depth to the dressing. Even one small clove makes a difference.
• Tarragon: An optional herb that adds a subtle anise-like flavor that pairs beautifully with spring vegetables.
• Parmesan or Pecorino: The optional finishing touch that adds savory richness and umami depth.

Variations

Protein Additions

Transform this salad into a complete meal by adding grilled chicken, salmon, or chickpeas for a vegetarian option.

Vegetable Swaps

Depending on what’s fresh at your market, try substituting or adding green peas, tender young zucchini, or blanched broccoli.

Herb Explorations

If parsley isn’t your favorite, try using basil, mint, or a combination of spring herbs for a different flavor profile.

Grain Alternatives

For a heartier version, substitute half the pasta with farro, quinoa, or pearl couscous for interesting texture and nutritional variety.

How to Make Spring Pasta Salad

Step 1: Cook the Pasta

Bring a large pot of generously salted water to a boil. Cook your pasta according to package directions until just al dente. Remember, there’s nothing worse than mushy pasta in a salad!

Step 2: Prepare the Vegetables

While the pasta cooks, finely chop the shallot and prepare your mushrooms, cutting them into bite-sized pieces. For asparagus, snap off the tough ends and cut into 1-inch pieces for perfect fork-friendly bites.

Step 3: Sauté the Aromatics and Mushrooms

Heat olive oil in a skillet over medium heat. Add the chopped shallot and sauté for about 3 minutes until softened and fragrant. Add the mushrooms with a pinch of salt and cook until they release their moisture and begin to turn golden, about 5 minutes.

Step 4: Cook the Asparagus

In the same pan, sauté the asparagus pieces with a sprinkle of salt. Cook just until tender-crisp and bright green – about 2-3 minutes. You want them to retain some bite!

Step 5: Assemble and Dress

Drain the pasta and place in a large bowl. Add the cooked mushrooms, asparagus, chopped parsley, and scallions. In a small bowl, combine lemon zest, lemon juice, minced garlic, olive oil, salt, and pepper, then pour over the pasta mixture. Toss everything gently but thoroughly to distribute the dressing evenly.

Step 6: Final Touches

Taste and adjust seasonings, adding more lemon juice or salt if needed. If using, sprinkle with freshly grated Parmesan or Pecorino cheese just before serving.

How to Serve

Perfect Pairings

This spring pasta salad works beautifully alongside grilled fish or chicken for a complete meal. For a vegetarian dinner, serve with a rustic bread and a glass of crisp white wine.

Presentation Ideas

For a stunning presentation, serve on a large platter rather than a bowl, and arrange some fresh herb sprigs and lemon wedges around the edges.

Temperature Considerations

This salad is delicious both warm and at room temperature, making it perfect for gatherings where food might sit out for a while.

Make Ahead and Storage

Storing Leftovers

Store in an airtight container in the refrigerator for up to 3 days. The flavors often improve after the ingredients have had time to mingle.

Freezing

This pasta salad doesn’t freeze well due to the fresh vegetables and herbs, which would lose their texture and vibrant flavors.

Reheating

This salad is best enjoyed cold or at room temperature. If you’ve refrigerated leftovers, take them out about 20 minutes before serving to take the chill off. A quick drizzle of fresh olive oil and squeeze of lemon can revive day-old pasta salad beautifully.

FAQs

Final Thoughts

This Spring Pasta Salad brilliantly captures the essence of the season in every bite. The combination of tender asparagus, savory mushrooms, and that bright lemon-parsley dressing creates something truly special that feels like sunshine in a bowl. Whether you’re cooking for yourself or sharing with friends, this dish brings the farmers’ market to your table with minimal effort. Give it a try while spring vegetables are at their peak – I promise your taste buds will thank you!

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