Spring Primavera Pasta Salad
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!
Servings: 12 servings
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
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.
Nutrition
Serving: 1serving | Calories: 190kcal