27+ Easy and Delicious Spring Pasta Salad Recipes You’ll Love

Spring is the season of renewal, and what better way to celebrate than with a collection of vibrant, fresh pasta salads?

These 27+ spring pasta salad recipes are a testament to the flavors and ingredients of the season, offering a delightful mix of textures, colors, and tastes.

From tender asparagus and sweet peas to zesty citrus dressings and creamy cheeses, each recipe is designed to capture the essence of springtime.

Whether you’re planning a garden party, a picnic, or simply looking to refresh your weekly meal plan, these pasta salads are versatile and easy to make.

They pair well with grilled dishes, can serve as light main courses, or be enjoyed as satisfying side dishes.

Packed with seasonal vegetables, aromatic herbs, and wholesome pasta, these recipes are as nutritious as they are delicious.

Get ready to bring some springtime flair to your table!

27+ Easy and Delicious Spring Pasta Salad Recipes You’ll Love

As spring awakens the world with its vibrant colors and fragrant blooms, let your meals reflect that same energy and freshness.

These 27+ spring pasta salad recipes are perfect for embracing the season’s best ingredients, from crisp greens to tangy dressings.

They’re not only a celebration of flavor but also a testament to how simple and creative cooking can transform everyday meals into something extraordinary.

Whether you’re a seasoned cook or a beginner in the kitchen, these recipes provide inspiration and guidance for crafting delicious dishes that everyone will love.

So grab your pasta, head to your local market for fresh produce, and enjoy the beauty of spring—one salad at a time!

Spring Veggie Pasta Salad with Lemon Vinaigrette

This vibrant and refreshing Spring Veggie Pasta Salad is a perfect dish to welcome the season. Packed with fresh, crisp vegetables like peas, asparagus, and cherry tomatoes, it features a tangy lemon vinaigrette that adds a zesty kick. This colorful salad not only looks beautiful but offers a burst of flavor in every bite.

Ingredients:

• 2 cups of rotini pasta
• 1 cup of fresh peas
• 1 bunch of asparagus, chopped into bite-sized pieces
• 1 cup of cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/4 cup of fresh basil, chopped
• 1/4 cup of feta cheese (optional)

Lemon Vinaigrette:

• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. Cook the rotini pasta according to package instructions. Drain and rinse under cold water to cool.
2. Blanch the peas and asparagus in boiling water for about 2 minutes, then drain and cool them under cold running water.
3. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper to make the vinaigrette.
4. In a large bowl, combine the cooled pasta, peas, asparagus, cherry tomatoes, red onion, and basil. Pour the vinaigrette over the salad and toss until everything is well-coated.
5. Garnish with crumbled feta cheese if desired.
6. Refrigerate for at least 30 minutes before serving to allow the flavors to marinate.

This Spring Veggie Pasta Salad is a delightful way to celebrate the season with fresh, crisp vegetables and a tangy lemon dressing. It’s a versatile dish that can be served as a main course or as a side. The bright colors and vibrant flavors will surely make it a crowd favorite at any spring gathering, making it an ideal choice for picnics, BBQs, and potlucks.

Pesto and Roasted Tomato Spring Pasta Salad

This Pesto and Roasted Tomato Spring Pasta Salad is an Italian-inspired dish that captures the essence of spring. The sweet, roasted tomatoes pair beautifully with the rich, herbaceous pesto, creating a dish full of bold and balanced flavors. The addition of mozzarella adds a creamy texture that makes each bite a little slice of heaven.

Ingredients:

• 2 cups of penne pasta
• 1 pint of cherry tomatoes, halved
• 1/4 cup of olive oil
• 1/4 cup of basil pesto
• 1/2 cup of mozzarella pearls
• 1 tbsp balsamic vinegar
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Place the cherry tomatoes on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast for 20 minutes or until tender and slightly caramelized.
2. Meanwhile, cook the penne pasta according to package directions. Drain and set aside to cool.
3. In a large mixing bowl, combine the cooled pasta with the roasted tomatoes.
4. Add the pesto and balsamic vinegar, and toss gently to combine.
5. Stir in the mozzarella pearls and fresh basil leaves.
6. Chill the salad for 30 minutes before serving.

The Pesto and Roasted Tomato Spring Pasta Salad is an irresistible combination of rich flavors and vibrant colors. Roasting the tomatoes intensifies their sweetness, while the pesto adds a delightful herbiness that complements the fresh mozzarella. This salad is perfect for a light lunch or as an accompaniment to grilled meats. It’s simple, fresh, and sure to be a hit at your next spring gathering.

Citrus and Avocado Spring Pasta Salad

Citrus and Avocado Spring Pasta Salad is a refreshing dish that combines the creamy texture of avocado with the bright, tangy flavors of citrus. Tossed with pasta and a simple olive oil dressing, this salad is light, healthy, and full of vibrant flavors. It’s a great choice for those looking to enjoy a fresh, nutrient-packed meal.

Ingredients:

• 2 cups of farfalle pasta
• 1 ripe avocado, diced
• 1 orange, segmented
• 1 grapefruit, segmented
• 1/2 cup of red bell pepper, thinly sliced
• 1/4 cup of fresh cilantro, chopped
• 1 tbsp olive oil
• 1 tbsp lime juice
• Salt and pepper to taste

Instructions:

1. Cook the farfalle pasta according to package instructions. Drain and let cool.
2. In a large bowl, combine the cooled pasta with the diced avocado, orange segments, grapefruit segments, and red bell pepper.
3. Drizzle with olive oil and lime juice, and toss gently to combine.
4. Add chopped cilantro, season with salt and pepper, and toss again.
5. Chill for 30 minutes before serving.

This Citrus and Avocado Spring Pasta Salad is a wonderfully refreshing dish that blends bright citrus flavors with creamy avocado. It’s not only visually stunning but also a great source of vitamins and healthy fats. The salad makes an excellent light meal on its own or can serve as a side dish to grilled chicken or seafood. This salad is the epitome of a healthy, springtime feast, offering a burst of freshness with every bite.

Spring Fling Pasta Salad with Honey Mustard Dressing

The Spring Fling Pasta Salad is a colorful and delicious way to embrace the season. Featuring a variety of fresh vegetables like bell peppers, cucumbers, and radishes, this salad is paired with a sweet and tangy honey mustard dressing. The combination of crunchy veggies, creamy dressing, and perfectly cooked pasta makes it an irresistible dish for any occasion.

Ingredients:

• 2 cups of rotini or fusilli pasta
• 1 red bell pepper, diced
• 1 cucumber, diced
• 4 radishes, thinly sliced
• 1/2 cup of peas (fresh or frozen)
• 1/4 cup of fresh parsley, chopped

Honey Mustard Dressing:

• 3 tbsp Dijon mustard
• 2 tbsp honey
• 2 tbsp apple cider vinegar
• 3 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Cook the pasta according to package instructions. Drain and rinse with cold water to cool.
2. In a large bowl, combine the cooked pasta with the diced bell pepper, cucumber, radishes, and peas.
3. In a small bowl, whisk together Dijon mustard, honey, apple cider vinegar, olive oil, salt, and pepper to create the honey mustard dressing.
4. Pour the dressing over the pasta and toss everything together until well combined.
5. Garnish with fresh parsley and chill for at least 30 minutes before serving.

The Spring Fling Pasta Salad with Honey Mustard Dressing is a delightful and colorful dish that perfectly captures the essence of spring. The combination of fresh vegetables and the sweet yet tangy dressing creates a satisfying balance of flavors. This salad is great for family gatherings, picnics, or barbecues, offering a light yet filling dish that everyone will enjoy.

Green Goddess Pasta Salad

Green Goddess Pasta Salad is a creamy and herb-filled dish that brings the taste of fresh greens to life. Made with a rich, tangy green goddess dressing, this salad is filled with seasonal spring veggies like peas, spinach, and avocado. It’s a creamy, refreshing, and satisfying pasta salad that’s perfect for any spring meal or celebration.

Ingredients:

• 2 cups of bowtie or penne pasta
• 1 cup of fresh spinach, chopped
• 1/2 cup of peas
• 1 avocado, diced
• 1/4 cup of red onion, thinly sliced
• 1/4 cup of fresh dill, chopped

Green Goddess Dressing:

• 1/2 cup Greek yogurt
• 1/4 cup mayonnaise
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 1 garlic clove, minced
• 1/4 cup fresh herbs (parsley, chives, basil)
• Salt and pepper to taste

Instructions:

1. Cook the pasta according to package directions. Drain and rinse with cold water to cool.
2. In a large bowl, combine the cooled pasta with spinach, peas, avocado, red onion, and dill.
3. In a blender or food processor, combine Greek yogurt, mayonnaise, lemon juice, olive oil, garlic, herbs, salt, and pepper. Blend until smooth.
4. Pour the green goddess dressing over the pasta and toss everything together until well coated.
5. Chill for 30 minutes before serving.

The Green Goddess Pasta Salad is a creamy and herbaceous treat that’s both refreshing and satisfying. The tangy green goddess dressing, paired with fresh seasonal ingredients, creates a beautiful balance of flavors that are perfect for spring. This salad is ideal for serving at brunch, potlucks, or as a standalone dish for lunch or dinner. It’s a healthy, flavorful option that will quickly become a favorite.

Mediterranean Spring Pasta Salad

Mediterranean Spring Pasta Salad combines vibrant Mediterranean flavors with fresh, seasonal ingredients. This salad features a blend of tangy Kalamata olives, creamy feta cheese, and juicy cherry tomatoes, all brought together with a simple lemon-oregano dressing. It’s a light yet filling dish that’s perfect for outdoor picnics or as a side for grilled meats.

Ingredients:

• 2 cups of penne or rotini pasta
• 1/2 cup of Kalamata olives, pitted and sliced
• 1 cup of cherry tomatoes, halved
• 1/2 cup of cucumber, diced
• 1/4 cup of red onion, thinly sliced
• 1/4 cup of crumbled feta cheese
• 2 tbsp fresh oregano, chopped

Lemon-Oregano Dressing:

• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp lemon zest
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Cook the pasta according to package instructions. Drain and rinse with cold water to cool.
2. In a large bowl, combine the cooled pasta with olives, cherry tomatoes, cucumber, red onion, and feta cheese.
3. In a small bowl, whisk together olive oil, lemon juice, lemon zest, oregano, salt, and pepper to make the dressing.
4. Pour the dressing over the pasta and toss everything together.
5. Garnish with fresh oregano and chill for at least 30 minutes before serving.

The Mediterranean Spring Pasta Salad is a delightful mix of fresh and tangy flavors, perfect for the spring season. The combination of olives, feta, and tomatoes gives it that classic Mediterranean feel, while the lemon-oregano dressing adds brightness to the dish. Whether served as a main or side dish, this salad is sure to be a hit at any gathering or meal. Its fresh, bold flavors make it a wonderful choice for light, healthy dining.

Roasted Beet and Goat Cheese Pasta Salad

The Roasted Beet and Goat Cheese Pasta Salad is a visually stunning dish that brings earthy, sweet roasted beets together with creamy goat cheese. Tossed with pasta and a tangy balsamic vinaigrette, this salad balances rich flavors and textures for a perfect side dish or light main course. It’s a great option for a sophisticated spring meal.

Ingredients:

• 2 cups of fusilli or farfalle pasta
• 3 medium-sized beets, peeled and cubed
• 1/4 cup olive oil
• Salt and pepper to taste
• 4 oz goat cheese, crumbled
• 1/4 cup fresh parsley, chopped
• 1/4 cup walnuts, chopped (optional)

Balsamic Vinaigrette:

• 2 tbsp balsamic vinegar
• 3 tbsp olive oil
• 1 tsp Dijon mustard
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Place the beet cubes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 30-35 minutes until tender, turning halfway through.
2. While the beets are roasting, cook the pasta according to package instructions. Drain and set aside to cool.
3. In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, honey, salt, and pepper to make the vinaigrette.
4. Once the beets are roasted and cooled, combine them with the cooled pasta in a large bowl.
5. Drizzle the vinaigrette over the pasta and beets, then toss gently to coat.
6. Add the crumbled goat cheese, fresh parsley, and walnuts (if using). Toss again and refrigerate for at least 30 minutes before serving.

The Roasted Beet and Goat Cheese Pasta Salad is a beautifully vibrant dish with a sophisticated balance of flavors. The earthiness of roasted beets complements the tangy goat cheese, while the balsamic vinaigrette adds a deliciously sharp finish. This salad is ideal for any springtime occasion, whether it’s a holiday gathering or a light dinner, and will impress guests with its colorful appearance and complex taste.

Spring Garden Pasta Salad with Avocado and Feta

This Spring Garden Pasta Salad with Avocado and Feta combines the best of spring’s fresh produce, featuring crunchy cucumbers, sweet peas, and creamy avocado. Paired with feta cheese and a refreshing lemon-dill dressing, it’s a light yet satisfying dish perfect for spring picnics, barbecues, or as a side to any meal.

Ingredients:

• 2 cups of rotini or bowtie pasta
• 1 cucumber, diced
• 1 cup of fresh peas (or frozen, thawed)
• 1 ripe avocado, diced
• 1/4 cup crumbled feta cheese
• 1/4 cup fresh dill, chopped

Lemon-Dill Dressing:

• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp lemon zest
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Cook the pasta according to package instructions, drain, and rinse under cold water to cool.
2. In a large bowl, combine the cooled pasta, diced cucumber, peas, avocado, feta, and dill.
3. In a small bowl, whisk together olive oil, lemon juice, lemon zest, Dijon mustard, salt, and pepper to make the dressing.
4. Pour the dressing over the salad and toss gently to coat all the ingredients.
5. Chill for at least 30 minutes before serving.

The Spring Garden Pasta Salad with Avocado and Feta is a fresh and satisfying dish that’s both healthy and flavorful. The creamy avocado adds richness, while the peas and cucumber bring a crispness that’s perfect for spring. The lemon-dill dressing ties everything together, making it a light yet fulfilling option for any meal. This salad is perfect for a healthy lunch, a side dish for grilled meats, or a picnic favorite.

Shrimp and Mango Spring Pasta Salad

This Shrimp and Mango Spring Pasta Salad is a tropical twist on your traditional pasta salad, combining sweet mango with savory shrimp. Tossed with a light citrus dressing and fresh herbs, it’s a vibrant and refreshing dish that perfectly captures the flavors of spring. It’s an excellent choice for a light, protein-packed meal or as a side to any seafood dish.

Ingredients:

• 2 cups of farfalle or fusilli pasta
• 1 lb cooked shrimp, peeled and deveined
• 1 ripe mango, diced
• 1/4 cup red bell pepper, diced
• 1/4 cup green onions, chopped
• 1/4 cup cilantro, chopped

Citrus Dressing:

• 3 tbsp olive oil
• 2 tbsp lime juice
• 1 tbsp orange juice
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. Cook the pasta according to package instructions, drain, and rinse under cold water to cool.
2. In a large bowl, combine the cooled pasta with shrimp, diced mango, red bell pepper, green onions, and cilantro.
3. In a small bowl, whisk together olive oil, lime juice, orange juice, honey, salt, and pepper to create the citrus dressing.
4. Pour the dressing over the salad and toss gently to combine.
5. Refrigerate for at least 30 minutes before serving.

The Shrimp and Mango Spring Pasta Salad is a refreshing and tropical dish that’s perfect for the warmer months. The combination of sweet mango, succulent shrimp, and a tangy citrus dressing creates a light yet flavorful salad that will delight your taste buds. It’s a great choice for a healthy lunch, a summer barbecue, or a dinner party. The tropical flavors make it a fun, fresh addition to any meal.

Lemon Basil Chicken Pasta Salad

Lemon Basil Chicken Pasta Salad is a vibrant and zesty dish featuring juicy grilled chicken, fresh basil, and tangy lemon flavors. Tossed with pasta and a light dressing, it’s a refreshing and protein-packed salad perfect for spring lunches or as a side dish for your next barbecue. The combination of savory chicken and the aromatic basil makes this salad a true crowd-pleaser.

Ingredients:

• 2 cups of penne or rotini pasta
• 2 chicken breasts, grilled and sliced
• 1/4 cup fresh basil, chopped
• 1/4 cup red onion, thinly sliced
• 1 cup cherry tomatoes, halved
• 1/4 cup Parmesan cheese, grated

Lemon Vinaigrette:

• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp lemon zest
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Cook the pasta according to package instructions, drain, and rinse with cold water to cool.
2. Grill the chicken breasts until fully cooked, then slice them into strips.
3. In a large bowl, combine the cooled pasta, grilled chicken, basil, red onion, cherry tomatoes, and Parmesan cheese.
4. In a small bowl, whisk together olive oil, lemon juice, lemon zest, Dijon mustard, salt, and pepper to make the vinaigrette.
5. Pour the dressing over the salad and toss everything together.
6. Chill for at least 30 minutes before serving.

Lemon Basil Chicken Pasta Salad is a light yet satisfying dish that offers the perfect combination of fresh, vibrant flavors. The grilled chicken adds heartiness, while the lemon basil dressing ties everything together with a zesty, herbaceous kick. It’s ideal for picnics, potlucks, or a quick lunch, providing a healthy and flavorful option that’s perfect for springtime dining.

Spring Veggie and Pesto Pasta Salad

Spring Veggie and Pesto Pasta Salad is a delicious and fresh dish that incorporates vibrant seasonal vegetables like asparagus, peas, and cherry tomatoes, all paired with a rich and herbaceous pesto sauce. The pasta serves as the perfect base for this light yet filling salad, making it a perfect side for any spring meal or as a standalone dish.

Ingredients:

• 2 cups of farfalle or fusilli pasta
• 1 cup fresh asparagus, chopped into 1-inch pieces
• 1 cup peas (fresh or frozen)
• 1/2 cup cherry tomatoes, halved
• 1/4 cup Parmesan cheese, grated

Pesto Sauce:

• 1/2 cup fresh basil
• 1/4 cup pine nuts (or walnuts)
• 2 tbsp Parmesan cheese
• 2 garlic cloves
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions:

1. Cook the pasta according to package instructions, drain, and rinse with cold water to cool.
2. Blanch the asparagus and peas in boiling water for 2-3 minutes until tender, then rinse under cold water to stop the cooking process.
3. In a small food processor, combine fresh basil, pine nuts, Parmesan cheese, garlic, olive oil, salt, and pepper. Blend until smooth to make the pesto sauce.
4. In a large bowl, combine the cooled pasta, asparagus, peas, cherry tomatoes, and pesto sauce. Toss until evenly coated.
5. Garnish with additional Parmesan cheese and chill for at least 30 minutes before serving.

The Spring Veggie and Pesto Pasta Salad is a wonderful celebration of fresh, seasonal vegetables and rich, flavorful pesto. The combination of creamy pesto sauce with crisp vegetables and pasta makes for a satisfying and light dish that works well as a side or a main. It’s a perfect addition to any spring gathering, offering a colorful and delicious way to enjoy the season’s bounty.

Caprese Pasta Salad

Caprese Pasta Salad is an Italian-inspired dish that pairs fresh mozzarella, juicy tomatoes, and fragrant basil with pasta, all dressed in a simple balsamic vinaigrette. This dish is as visually appealing as it is delicious, offering a burst of fresh flavors perfect for a spring picnic, a light lunch, or a side dish at any gathering. It’s a great way to enjoy the classic Caprese combination in a pasta salad form.

Ingredients:

• 2 cups of rotini or fusilli pasta
• 1 1/2 cups fresh mozzarella balls (bocconcini), halved
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh basil, chopped
• 1/4 cup balsamic vinegar
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Cook the pasta according to package instructions, drain, and rinse with cold water to cool.
2. In a large bowl, combine the cooled pasta with mozzarella balls, cherry tomatoes, and fresh basil.
3. In a small bowl, whisk together balsamic vinegar, olive oil, salt, and pepper to create the dressing.
4. Pour the dressing over the pasta and toss everything together gently.
5. Chill for at least 30 minutes before serving.

Caprese Pasta Salad is a simple yet flavorful dish that captures the essence of fresh, seasonal ingredients. The creamy mozzarella and sweet tomatoes complement the freshness of the basil, while the balsamic vinaigrette adds the perfect touch of tanginess. This pasta salad is a crowd-pleaser for any occasion, from casual picnics to elegant dinners, and is a delightful way to enjoy the best of spring’s produce.

Grilled Veggie and Quinoa Pasta Salad

Grilled Veggie and Quinoa Pasta Salad is a healthy and vibrant dish featuring hearty quinoa, pasta, and an assortment of grilled vegetables. This salad is packed with flavor from smoky charred vegetables, fresh herbs, and a tangy lemon dressing. It’s perfect for a spring meal, offering a well-balanced mix of protein, fiber, and fresh seasonal ingredients.

Ingredients:

• 1 cup quinoa
• 2 cups rotini or bowtie pasta
• 1 zucchini, sliced
• 1 red bell pepper, cut into strips
• 1 red onion, sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup fresh parsley, chopped
• 1/4 cup feta cheese, crumbled (optional)

Lemon Herb Dressing:

• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tsp honey
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. Cook quinoa and pasta according to package instructions. Drain and set aside to cool.
2. Preheat the grill or grill pan over medium heat. Grill the zucchini, bell pepper, red onion, and tomatoes for about 3-5 minutes on each side, until tender and lightly charred. Remove from the grill and set aside to cool.
3. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, garlic, salt, and pepper to make the dressing.
4. In a large bowl, combine the cooled quinoa, pasta, grilled vegetables, and fresh parsley.
5. Drizzle the dressing over the salad and toss to combine.
6. Sprinkle with crumbled feta cheese (optional) and chill for 30 minutes before serving.

Grilled Veggie and Quinoa Pasta Salad is a wholesome and satisfying dish that offers a burst of fresh, smoky flavors from the grilled vegetables. The quinoa adds a great source of plant-based protein, while the tangy lemon herb dressing brings everything together. This salad makes a perfect main dish for a light lunch or dinner or can be served as a side at a spring barbecue. It’s an easy, delicious way to enjoy the bounty of the season.

Creamy Avocado and Spinach Pasta Salad

The Creamy Avocado and Spinach Pasta Salad is a rich, creamy dish that blends the freshness of spinach with the creamy texture of ripe avocado. Tossed in a light and creamy dressing, this salad is a perfect comfort food option for spring, offering a delightful balance of flavors and a smooth, satisfying texture. It’s a great side dish or a light, healthy main course.

Ingredients:

• 2 cups farfalle or rotini pasta
• 1 ripe avocado, peeled and pitted
• 2 cups fresh spinach, chopped
• 1/4 cup red onion, finely diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup Parmesan cheese, grated

Creamy Dressing:

• 1/4 cup Greek yogurt
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. Cook the pasta according to package instructions, drain, and rinse with cold water to cool.
2. In a small bowl, mash the avocado until smooth. Add Greek yogurt, olive oil, lemon juice, garlic, salt, and pepper. Stir to combine until the dressing is smooth and creamy.
3. In a large bowl, combine the cooled pasta, chopped spinach, red onion, cherry tomatoes, and Parmesan cheese.
4. Pour the creamy avocado dressing over the salad and toss to coat everything evenly.
5. Chill for at least 30 minutes before serving.

Creamy Avocado and Spinach Pasta Salad is a rich and satisfying dish that combines the creamy texture of avocado with the freshness of spinach and a tangy yogurt dressing. The dish is light yet indulgent and makes a perfect spring meal. It’s packed with healthy fats, fiber, and a burst of freshness from the vegetables, making it a nourishing option for any occasion.

Spicy Southwest Chicken Pasta Salad

The Spicy Southwest Chicken Pasta Salad is a bold, flavorful dish with a kick of spice. Featuring tender grilled chicken, black beans, corn, and a zesty cilantro-lime dressing, this pasta salad is perfect for those who love vibrant, spicy flavors. It’s a satisfying and hearty salad that works wonderfully as a main course or a side dish at spring gatherings.

Ingredients:

• 2 cups rotini or penne pasta
• 2 chicken breasts, grilled and sliced
• 1 cup black beans, rinsed and drained
• 1 cup corn kernels (fresh or frozen)
• 1/2 cup red bell pepper, diced
• 1/4 cup green onions, chopped
• 1/4 cup fresh cilantro, chopped

Cilantro-Lime Dressing:

• 3 tbsp olive oil
• 2 tbsp lime juice
• 1 tbsp apple cider vinegar
• 1 tsp chili powder
• 1/2 tsp cumin
• Salt and pepper to taste

Instructions:

1. Cook the pasta according to package instructions, drain, and rinse with cold water to cool.
2. Grill the chicken breasts until fully cooked and slice them into thin strips.
3. In a small bowl, whisk together olive oil, lime juice, apple cider vinegar, chili powder, cumin, salt, and pepper to make the dressing.
4. In a large bowl, combine the cooled pasta, grilled chicken, black beans, corn, red bell pepper, green onions, and cilantro.
5. Pour the cilantro-lime dressing over the salad and toss everything to combine.
6. Chill for at least 30 minutes before serving.

Spicy Southwest Chicken Pasta Salad brings bold flavors to the table with a delightful mix of spicy, savory, and tangy ingredients. The grilled chicken and hearty black beans provide a protein-packed base, while the cilantro-lime dressing adds a refreshing, zesty finish. This salad is ideal for a spring cookout, as it’s both filling and full of flavor, offering a perfect balance of spice and freshness.

Mediterranean Orzo Pasta Salad

Mediterranean Orzo Pasta Salad is a light, flavorful dish that brings together the best of Mediterranean ingredients. Featuring orzo pasta, crisp cucumbers, sweet tomatoes, Kalamata olives, and creamy feta, this salad is tossed in a tangy lemon-oregano dressing. It’s perfect for spring picnics, barbecues, or as a side dish to complement grilled meats, offering a refreshing yet satisfying taste of the Mediterranean.

Ingredients:

• 2 cups orzo pasta
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup Kalamata olives, pitted and sliced
• 1/2 cup feta cheese, crumbled
• 1/4 cup red onion, thinly sliced

Lemon-Oregano Dressing:

• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp lemon zest
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Cook the orzo pasta according to package instructions, drain, and rinse with cold water to cool.
2. In a large bowl, combine the cooled orzo pasta, cucumber, cherry tomatoes, Kalamata olives, feta cheese, and red onion.
3. In a small bowl, whisk together olive oil, lemon juice, lemon zest, oregano, salt, and pepper to make the dressing.
4. Pour the dressing over the pasta salad and toss to coat everything evenly.
5. Chill for 30 minutes before serving.

Mediterranean Orzo Pasta Salad is a refreshing, vibrant dish that’s packed with the bright flavors of the Mediterranean. The combination of crisp vegetables, creamy feta, and tangy olives, all brought together by the zesty lemon-oregano dressing, creates a deliciously satisfying salad. This dish is perfect for spring, whether as a side or a light meal, and offers a taste of sunshine in every bite.

Roasted Sweet Potato and Kale Pasta Salad

Roasted Sweet Potato and Kale Pasta Salad is a hearty, nutritious dish that combines the sweetness of roasted sweet potatoes with the earthy flavor of kale. Tossed with pasta and a simple balsamic dressing, this salad makes a perfect light lunch or a side dish. It’s an excellent way to enjoy healthy ingredients with a balance of flavors that are both savory and slightly sweet.

Ingredients:

• 2 cups pasta (farfalle or penne)
• 2 medium sweet potatoes, peeled and diced
• 2 cups kale, stems removed and chopped
• 1/4 cup red onion, thinly sliced
• 1/4 cup feta cheese, crumbled (optional)

Balsamic Vinaigrette:

• 3 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tsp honey
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with a little olive oil, salt, and pepper. Roast on a baking sheet for 25-30 minutes, until tender and slightly caramelized.
2. Cook the pasta according to package instructions, drain, and rinse with cold water to cool.
3. In a small bowl, whisk together olive oil, balsamic vinegar, honey, garlic, salt, and pepper to make the vinaigrette.
4. In a large bowl, combine the cooled pasta, roasted sweet potatoes, kale, red onion, and feta cheese.
5. Pour the vinaigrette over the salad and toss to combine.
6. Chill for 30 minutes before serving.

Roasted Sweet Potato and Kale Pasta Salad is a wonderfully nourishing dish that offers the perfect combination of flavors and textures. The natural sweetness of the roasted sweet potatoes pairs beautifully with the slightly bitter kale, while the balsamic vinaigrette adds a tangy finish. This hearty salad is a great option for a light spring meal or as a side to accompany grilled dishes. It’s packed with nutrients and flavor, making it both satisfying and healthy.

Apple and Walnut Pasta Salad with Honey Mustard Dressing

Apple and Walnut Pasta Salad with Honey Mustard Dressing is a sweet and savory dish that combines crunchy apples, roasted walnuts, and tender pasta. The honey mustard dressing provides a perfect balance of sweetness and tanginess, making this salad an ideal choice for a light yet flavorful spring meal. It’s an excellent side dish for picnics, barbecues, or as a healthy lunch option.

Ingredients:

• 2 cups fusilli or bowtie pasta
• 1 large apple, thinly sliced (such as Granny Smith or Honeycrisp)
• 1/2 cup walnuts, toasted and chopped
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh parsley, chopped

Honey Mustard Dressing:

• 3 tbsp olive oil
• 2 tbsp Dijon mustard
• 1 tbsp honey
• 1 tbsp apple cider vinegar
• Salt and pepper to taste

Instructions:

1. Cook the pasta according to package instructions, drain, and rinse with cold water to cool.
2. Toast the walnuts in a dry skillet over medium heat for 3-4 minutes, until fragrant. Chop them into smaller pieces.
3. In a small bowl, whisk together olive oil, Dijon mustard, honey, apple cider vinegar, salt, and pepper to make the honey mustard dressing.
4. In a large bowl, combine the cooled pasta, sliced apple, toasted walnuts, red onion, and parsley.
5. Pour the dressing over the salad and toss to coat evenly.
6. Chill for 30 minutes before serving.

Apple and Walnut Pasta Salad with Honey Mustard Dressing is a delightful dish that blends the sweetness of apples with the crunch of walnuts and the creaminess of the pasta. The honey mustard dressing brings everything together with a tangy sweetness that enhances the flavors of the salad. It’s an ideal choice for a spring gathering or a light lunch, offering a fresh and satisfying combination that’s both nourishing and delicious.

Spring Pea and Mint Pasta Salad

Spring Pea and Mint Pasta Salad is a fresh, vibrant dish that highlights the season’s best produce. Sweet peas, fragrant mint, and tender pasta come together in a light lemony dressing, making this salad perfect for springtime gatherings. It’s refreshing, easy to make, and a delightful way to welcome the warmer weather.

Ingredients:

• 2 cups pasta (shells or orecchiette)
• 1 cup fresh or frozen peas
• 1/4 cup fresh mint leaves, chopped
• 1/4 cup grated Parmesan cheese
• 1/4 cup green onions, thinly sliced

Lemon Dressing:

• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp lemon zest
• Salt and pepper to taste

Instructions:

1. Cook the pasta according to package instructions, adding the peas during the last 2 minutes of cooking. Drain and rinse with cold water to cool.
2. In a large bowl, combine the pasta, peas, mint leaves, Parmesan cheese, and green onions.
3. In a small bowl, whisk together olive oil, lemon juice, lemon zest, salt, and pepper to make the dressing.
4. Pour the dressing over the pasta salad and toss to coat evenly.
5. Chill for 20-30 minutes before serving.

Spring Pea and Mint Pasta Salad is a celebration of light, fresh flavors that embody the essence of spring. The combination of sweet peas, refreshing mint, and tangy lemon dressing creates a dish that’s as satisfying as it is beautiful. Perfect for picnics or as a side dish, this salad is a simple yet elegant addition to any meal.

Asparagus and Cherry Tomato Pasta Salad

Asparagus and Cherry Tomato Pasta Salad is a colorful, flavorful dish that combines tender asparagus, juicy cherry tomatoes, and pasta in a light garlic and olive oil dressing. This salad is a perfect springtime treat, highlighting seasonal ingredients in a way that’s both simple and delicious.

Ingredients:

• 2 cups rotini or penne pasta
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 cup cherry tomatoes, halved
• 2 cloves garlic, minced
• 1/4 cup Parmesan cheese, grated
• 2 tbsp fresh basil, chopped

Garlic Olive Oil Dressing:

• 3 tbsp olive oil
• 1 tbsp red wine vinegar
• Salt and pepper to taste

Instructions:

1. Cook the pasta according to package instructions. During the last 2 minutes, add the asparagus to the boiling water. Drain and rinse with cold water.
2. Heat 1 tbsp of olive oil in a skillet over medium heat. Add the garlic and sauté for 1 minute, then remove from heat.
3. In a small bowl, whisk together the remaining olive oil, red wine vinegar, salt, and pepper to make the dressing.
4. In a large bowl, combine the pasta, asparagus, cherry tomatoes, garlic, Parmesan cheese, and basil.
5. Pour the dressing over the salad and toss well.
6. Chill for 20 minutes before serving.

Asparagus and Cherry Tomato Pasta Salad is a deliciously vibrant dish that showcases the best of spring produce. The tender asparagus and sweet cherry tomatoes pair perfectly with the light garlic dressing, making this salad a flavorful addition to your spring dining. Serve it as a side or a light main dish for a refreshing and colorful meal.

Lemon Dill Salmon Pasta Salad

Lemon Dill Salmon Pasta Salad is a sophisticated and flavorful dish that combines flaked salmon, tender pasta, and a zesty lemon dill dressing. Perfect for a light meal or a springtime gathering, this salad offers a delicious combination of creamy, tangy, and herby flavors. It’s nutritious, satisfying, and easy to prepare.

Ingredients:

• 2 cups fusilli or bowtie pasta
• 1 cup cooked salmon, flaked
• 1/2 cup cucumber, diced
• 1/4 cup red onion, thinly sliced
• 2 tbsp capers (optional)

Lemon Dill Dressing:

• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp lemon zest
• 2 tbsp fresh dill, chopped
• Salt and pepper to taste

Instructions:

1. Cook the pasta according to package instructions, drain, and rinse with cold water to cool.
2. In a large bowl, combine the cooled pasta, flaked salmon, cucumber, red onion, and capers (if using).
3. In a small bowl, whisk together olive oil, lemon juice, lemon zest, dill, salt, and pepper to make the dressing.
4. Pour the dressing over the pasta salad and gently toss to combine.
5. Chill for 30 minutes before serving.

Lemon Dill Salmon Pasta Salad is a delightful dish that brings together the richness of salmon with the bright flavors of lemon and dill. It’s an elegant yet simple salad that’s perfect for spring lunches or as a side dish for dinner. The combination of creamy, zesty, and herby flavors ensures this salad will be a favorite at any gathering.

Note: More recipes are coming soon!