This Spring Pasta Salad is bright and fresh, filled with colorful veggies and your choice of protein. It’s light yet filling, making it perfect for lunch or a picnic!
Plus, it’s super easy to whip up! I love tossing it all together and enjoying the crunch of the veggies. And yes, I sneak a few bites before it hits the table! 😄
Ingredients & Substitutions
Farfalle Pasta: This recipe uses bowtie pasta for its fun shape and ability to hold onto the dressing. If you want a gluten-free option, try quinoa pasta or zoodles (zucchini noodles) for a lighter feel.
Cherry Tomatoes: These add sweetness and color to the salad. If they aren’t in season, grape tomatoes or regular tomatoes diced up will work just fine.
Fresh Peas: I love using fresh peas for their bright flavor. If fresh ones aren’t available, frozen peas are a great substitute—just make sure to thaw them first!
Cooked Chicken: It’s optional, but it adds protein. You can use rotisserie chicken for convenience. For a vegetarian option, try chickpeas or tofu instead.
Mayonnaise or Greek Yogurt: I prefer Greek yogurt for a lighter, tangy dressing. If you’re vegan, swap in vegan mayo or a plant-based yogurt alternative.
How Do I Get My Pasta Cooked Perfectly?
Cooking the farfalle pasta just right is key to a good salad. Here are some simple steps to get it perfect:
- Start with a large pot and make sure to salt the water well; it should taste a bit like the ocean.
- Cook according to the package instructions until it’s al dente, meaning it should still have a slight bite to it.
- Add the peas during the last 2 minutes of cooking to keep them bright and vibrant.
- Drain the pasta and peas, and rinse them under cold water to stop the cooking process and cool them down for the salad.
Spring Pasta Salad with Protein
Ingredients You’ll Need:
Pasta and Vegetables:
- 8 oz farfalle (bowtie) pasta
- 1 cup cherry tomatoes, halved
- 1 cup fresh or frozen peas
- 1 cucumber, diced
- 3 hard-boiled eggs, halved or quartered
- 1 cup cooked chicken breast, shredded or diced (optional protein)
Herbs and Dressing:
- 1/4 cup fresh dill, chopped, plus extra sprigs for garnish
- 1/4 cup fresh parsley, chopped
- 1/4 cup mayonnaise or Greek yogurt (for a lighter dressing)
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice (freshly squeezed)
- 1 tsp lemon zest
- 1 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- Crushed red pepper flakes (optional, for garnish)
How Much Time Will You Need?
This refreshing pasta salad takes about 15 minutes to prepare and then you’ll want to chill it for at least 30 minutes before serving. So, plan for about 45 minutes total to let the flavors meld and enjoy the best taste!
Step-by-Step Instructions:
1. Cook the Pasta and Peas:
Start by bringing a large pot of salted water to a boil. Once boiling, add the farfalle pasta and cook according to the package directions until it’s al dente (that means it should still have a little bite!). Add the peas during the last 2 minutes of cooking to blanch them. Once done, drain the pasta and peas together, then rinse them under cold water to cool them down. Make sure to drain them very well afterward!
2. Make the Dressing:
In a large mixing bowl, whisk together the mayonnaise (or Greek yogurt), Dijon mustard, lemon juice, lemon zest, olive oil, salt, and pepper. Keep whisking until the mixture is smooth and creamy. This dressing will give your salad tons of flavor!
3. Combine the Ingredients:
Add the cooled pasta and peas to the bowl with the dressing. Toss everything gently until the pasta is well coated with the dressing.
4. Add Veggies and Herbs:
Now it’s time to fold in the cherry tomatoes, diced cucumber, and the cooked chicken breast if you’re using it. Add in half of the chopped dill and parsley, and mix gently to combine everything.
5. Garnish and Chill:
Arrange the halved hard-boiled eggs prettily on top of the pasta salad. Garnish with the remaining dill sprigs and, if you like a bit of heat, sprinkle some crushed red pepper flakes over the top.
6. Let It Chill:
Cover the salad and pop it in the refrigerator for at least 30 minutes. This chilling time allows all the flavors to blend beautifully!
7. Serve & Enjoy:
Once chilled, your Spring Pasta Salad is ready to serve! It’s perfect cold or at room temperature. Enjoy this delightful and refreshing meal!
Can I Use Gluten-Free Pasta?
Absolutely! You can substitute the farfalle pasta with any gluten-free pasta variety you prefer. Just be sure to follow the cooking instructions on the package, as gluten-free pasta may have slightly different cooking times.
Can I Make This Salad Ahead of Time?
Yes, this pasta salad can be made ahead of time! In fact, it’s often even better the next day as the flavors continue to meld. Just make sure to store it in an airtight container in the refrigerator for up to 2 days.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When ready to eat, just stir gently and enjoy, or you can add a bit more dressing if it looks dry!
What Can I Substitute for Chicken?
If you want a different protein or are keeping it vegetarian, you can use chickpeas, tofu, or even a mix of nuts and seeds for added texture and nutrition. Just be sure to adjust cooking or preparation as needed!
