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A springtime primavera pasta salad combines pasta with crisp asparagus, radishes, red onion, and spinach in a creamy sauce, finished with basil and Parmesan. Vibrant and refreshing for any spring meal!
Why I Love This Pasta Salad Recipe
So much fresh produce suddenly becomes available in the spring, and this primavera pasta salad is one of the best ways to celebrate it. I love how the crisp radishes, tender asparagus, sweet peas, and spinach come together in one bowl. It’s colorful, refreshing, and packed with texture, which makes it feel just as satisfying as it is seasonal.
The homemade dressing really brings it all together for me. Mayonnaise adds classic pasta salad creaminess (especially if you’re a creamy pasta salad lover!), lemon brightens the dressing, and Parmesan cheese adds a bit of salty flavor. I like that it’s simple and made from ingredients I almost always have on hand. It coats the pasta just enough to enhance the flavor without being heavy and overpowering the freshness of the produce.
This is the kind of dish I make repeatedly when spring hits. Whether I’m prepping for a weekend gathering or want something light and satisfying for lunch, it never disappoints!
Primavera Pasta Salad Ingredients
This recipe uses produce of the spring season to form a delicious and fresh dish. Here are some of the important ingredients:
- Pasta creates the base of this dish, soaking up the flavors of the dressing to become creamy.
- Radish brings a fresh seasonal crunch with a hint of peppery flavor.
- Red onion provides a sharp and slightly sweet flavor while being milder than other onions, making it perfect for serving raw.
- Asparagus adds a light sweetness and crispy tenderness to the pasta salad. It’s a perfect way to use up extra asparagus during the spring season!
- Spinach brings a textural and light flavor to the dish.
- Frozen peas give the dish a tender texture and sweet taste.
- Parmesan cheese adds a slightly salty umami to the dressing.
- Mayonnaise adds the classic creamy element that you think of with pasta salads, dressing the pasta with flavor. If you don’t have any on hand, you can make your own mayonnaise right at home.
- Basil gives a finishing fresh flavor to the pasta salad, calling back to a traditional primavera pasta.
How to Make Primavera Pasta Salad
There are four easy steps to make this springtime primavera pasta salad recipe:
Step 1: Cook the pasta. Place the pasta in boiling water and cook al dente according to package instructions. Remove the pasta from the water with a spider strainer, reserving the water in the pot.
Step 2: Prepare the vegetables. Slice the radish and red onion into thin pieces. Remove the woody ends of the asparagus and cut them into bite-sized pieces, about 1 inch in size. Add the asparagus to the boiling reserved pasta water and cook for 1 to 2 minutes, until the asparagus softens slightly and becomes tender. While the asparagus cooks, drizzle olive oil over the cooked pasta noodles, tossing them to coat and prevent sticking.
Step 3: Prepare the dressing. In a medium bowl, add the garlic, mayonnaise, olive oil, and lemon juice. Season with salt, black pepper, and red pepper flakes. Grate in the Parmesan cheese. Mix everything together.
Step 4: Assemble the dish. Add the pasta, asparagus, radish, onion, thawed peas, and spinach to a large bowl. Coat with the dressing, then stir to combine. Place in the refrigerator to thoroughly chill. Serve cold, and garnish with torn basil.
Pro Tips for Success
- After purchasing or gathering asparagus, place it in a glass jar with about 1 to 2 inches of water at the bottom and refrigerate. This allows it to keep for a longer period of time and even continue to grow slightly.
- Drain the water with a spider strainer. The pasta water is reused to cook the asparagus, so don’t pour it down the drain. It will provide great seasoned flavor for the asparagus.
- Coat the noodles in olive oil immediately after cooking. This will keep them from sticking to each other and the bowl while the rest of the salad is prepared.
Serving and Storage
To serve: Allow the pasta salad to chill fully before serving. It will marinate more in the flavors and become better over time. When serving, do not allow the pasta salad to sit too long at room temperature since it contains mayonnaise. This recipe pairs well with any number of summer barbecue recipes: turkey burgers, BBQ baked beans, baby back ribs, brats, and so many others.
To store: Place in an airtight container and refrigerate. Any leftovers will last for 5 to 7 days in the fridge.
Frequently Asked Questions
Of course! I use penne as it soaks up the dressing well, but fusilli and rotini will also work well.
Not necessarily! I love raw asparagus, but prefer to cook it in this dish. Raw asparagus can be too crunchy, so cooking allows it to soften and meld better with other textures.
More Pasta Salad Recipes
Watch How to Make Primavera Pasta Salad
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Spring Primavera Pasta Salad
Ingredients
- 12 oz penne pasta
- 1 cup frozen peas thawed
- 1 bunch asparagus cut into 1-inch pieces
- 1 small red onion thinly sliced
- 1 cup sliced radish
- 2 cups baby spinach leaves
- ½ cup mayonnaise
- 2 tbsp + 2 tsp olive oil
- 3 tbsp fresh lemon juice
- 1 clove garlic minced
- ¼ tsp red pepper flakes
- ⅔ cup grated Parmesan cheese
- 1 ½ tsp kosher salt
- 1 tsp freshly ground black pepper
- ½ cup fresh basil leaves
Instructions
- Cook the pasta. In a large pot of boiling salted water, cook the pasta according to the package instructions for al dente. Remove the pasta to a large bowl and reserve the pasta water in the pot. Toss the pasta with 2 tsp olive oil to prevent it from sticking, and set it aside.12 oz penne pasta, 2 tbsp + 2 tsp olive oil
- Prepare the vegetables. Return the pasta water to a boil and add the prepared asparagus. Cook until it is crisp-tender, 1-2 minutes. Drain the asparagus and add it to the pasta, followed by the peas, red onion, radish, and spinach. Stir to combine and soften the spinach leaves with the remaining heat.1 cup frozen peas, 1 bunch asparagus, 1 small red onion, 1 cup sliced radish, 2 cups baby spinach leaves
- Prepare the dressing. In a bowl, combine the mayonnaise, 2 tbsp olive oil, lemon juice, garlic, red pepper flakes, grated Parmesan, kosher salt, and black pepper. Whisk to combine.½ cup mayonnaise, 2 tbsp + 2 tsp olive oil, 3 tbsp fresh lemon juice, 1 clove garlic, ¼ tsp red pepper flakes, ⅔ cup grated Parmesan cheese, 1 ½ tsp kosher salt, 1 tsp freshly ground black pepper
- Assemble the salad. Pour the dressing over the pasta and vegetables. Toss, cover, and refrigerate until the salad is chilled, 2-3 hours or overnight. Garnish with shreds of Parmesan, fresh basil, and serve.½ cup fresh basil leaves
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Perfect pasta. Can imagine this with a pepperoni and olive pizza.