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Spring Vegetable Pasta Salad

A colorful and wholesome dish that combines fresh vegetables and hearty pasta, perfect for potlucks, picnics, or family dinners.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 1/2 lb pasta of choice (like rotini or fusilli)
  • 2 cups packed broccoli florets, bite-sized pieces
  • 1 1/4 cups frozen peas
  • 1 cup cherry tomatoes, halved
  • 1/2 cup bell peppers, diced
  • 1/4 cup red onion, finely chopped
Dressing
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • Salt and pepper to taste
  • Grated Parmesan cheese (optional)

Method
 

Cooking
  1. Begin by boiling a large pot of salted water. Add the pasta and cook according to package instructions. Once done, drain and set aside.
  2. In the same pot of boiling water, add the broccoli florets and blanch them for about 2-3 minutes. Then, toss in the frozen peas for another minute. Drain and rinse everything under cold water to stop the cooking.
Combining Ingredients
  1. In a large mixing bowl, combine the cooked pasta, broccoli, peas, cherry tomatoes, bell peppers, and red onion.
Dressing and Serving
  1. Drizzle with olive oil and lemon juice, then sprinkle with salt and pepper to taste. Toss everything gently to combine, ensuring an even distribution of the dressing.
  2. Optionally, top with grated Parmesan cheese and either serve immediately or refrigerate for 30 minutes to let the flavors meld.

Notes

Feel free to substitute or add any seasonal vegetables. Ensure the pasta is al dente for better texture, and if preparing in advance, add extra dressing before serving to prevent drying out.