Can I prepare this pasta salad in advance for a party?

Absolutely! You can make this salad up to 24 hours ahead. For the freshest flavor, reserve a little extra dressing to toss with the salad just before serving, and add the herbs and cheese at the last minute.

What's the best pasta shape for this recipe?

Medium shapes that capture the dressing work wonderfully – think fusilli, farfalle, orecchiette, or penne. The rice noodles mentioned in the recipe provide a lighter alternative and make this dish gluten-free.

How can I make this recipe vegan?

Simply omit the cheese or substitute with a sprinkle of nutritional yeast for a similar savory flavor. The rest of the recipe is naturally vegan-friendly.

Can I grill the vegetables instead of sautéing them?

Definitely! Grilling the asparagus and mushrooms adds a wonderful smoky dimension to this salad. Just make sure to cut the asparagus into pieces after grilling for easier eating.

Spring Pasta Salad Recipe

Description

A vibrant and refreshing spring pasta salad packed with asparagus, mushrooms, and a zesty lemon parsley dressing. Perfect for a light meal or a flavorful side dish.

Ingredients

Units Scale

Pasta Salad

8 ounces pasta (use rice noodles to make this gluten-free)
1–2 tablespoons olive oil
1 shallot – finely chopped (or 1/3 cup finely chopped onion)
6 ounces mushrooms (morels, creminis, white button, shiitakes)
1 bunch asparagus: cut into 1-inch pieces – snap off tough ends (2–3 cups)
Salt and pepper
1 bunch Italian parsley – chopped (about 1 cup packed)
3–4 scallions, chopped
Optional: 1-2 tablespoons fresh tarragon

Dressing

Zest of one small lemon, plus 1-2 tablespoons juice
4 tablespoons olive oil
1 clove garlic: finely minced (optional)
3/4 teaspoon salt
Fresh cracked pepper
Optional garnish: grated Parmesan or Pecorino cheese

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Instructions

Boil the Pasta: Bring salted water to a boil on the stove and cook the pasta according to the package instructions. Drain and set aside.
Chop and Prepare: Finely chop the shallot and prepare the mushrooms by cutting morels into half or bite-sized pieces.
Cook the Shallot and Mushrooms: Heat 1–2 tablespoons olive oil in a skillet over medium heat. Add the finely chopped shallot and sauté for about 3 minutes until fragrant. Add the mushrooms, season with salt, and cook for about 5 minutes, stirring occasionally until lightly cooked. Set the mixture aside.
Sauté the Asparagus: Using the same skillet, sauté the asparagus, seasoning with salt, and cook until just tender and bright green. Remove from heat.
Combine Ingredients: In a large bowl, add the cooked pasta, sautéed mushrooms, asparagus, chopped parsley, and scallions. Toss to combine.
Prepare the Dressing: Add the lemon zest and 1–2 tablespoons lemon juice. Mix in olive oil, finely minced garlic (if using), optional tarragon, salt, and freshly cracked pepper.
Adjust Seasoning: Toss everything well and taste the salad. Add more lemon juice or salt as desired.
Add Garnish: If desired, garnish with grated Parmesan or Pecorino cheese for extra flavor. Serve warm or at room temperature as preferred.

Notes

You can substitute rice noodles to make this dish gluten-free.
Adjust the amount of lemon juice based on personal preference for acidity.
Skipping cheese will make this salad vegan-friendly.
Feel free to mix and match different types of mushrooms based on availability.
Serve immediately or chill for a refreshing cold pasta salad.

Nutrition

Serving Size: 1 cup
Calories: 250
Sugar: 2g
Sodium: 300mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 3g
Protein: 7g
Cholesterol: 0mg