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–+ servings

Spring Garden Pasta Salad with Lemon Vinaigrette

A refreshing and vibrant pasta salad featuring seasonal vegetables and a zesty lemon vinaigrette, perfect for spring gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Italian
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Pasta and Vegetables
  • 8 oz pasta (fusilli or rotini) cooked and cooled
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 1 cup bell pepper diced
  • 1 cup fresh spinach chopped
  • 1/2 cup red onion thinly sliced
  • 1/4 cup fresh parsley chopped
Lemon Vinaigrette
  • 1/4 cup olive oil
  • 2 tbsp lemon juice freshly squeezed
  • 1 tsp honey optional for sweetness
  • 1 clove garlic minced
  • 1/2 tsp salt to taste
  • 1/4 tsp black pepper to taste

Method
 

Prepare the Pasta
  1. Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
Make the Vinaigrette
  1. In a small bowl, whisk together olive oil, lemon juice, honey, minced garlic, salt, and black pepper until well combined.
Combine Ingredients
  1. In a large mixing bowl, combine the cooled pasta, cherry tomatoes, cucumber, bell pepper, spinach, red onion, and parsley.
  2. Pour the lemon vinaigrette over the salad and toss gently to combine.
Serve
  1. Serve immediately or refrigerate for 30 minutes to allow flavors to meld before serving.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 12gSaturated Fat: 1.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gSodium: 200mgPotassium: 400mgFiber: 4gSugar: 3gVitamin A: 1500IUVitamin C: 30mgCalcium: 40mgIron: 1mg

Notes

This salad can be customized with your favorite vegetables or proteins, such as grilled chicken or chickpeas.

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