Spring Vegetable Pasta Salad with Fresh Herbs
A vibrant and refreshing pasta salad packed with seasonal vegetables and fresh herbs, perfect for spring gatherings or a light meal.
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Ingredients
Yields 4 servings
- (8 oz) pasta (fusilli or penne)
- (1 cup) cherry tomatoes, halved
- (1 cup) cucumber, diced
- (1 cup) bell pepper, diced
- (1 cup) asparagus, trimmed and cut into 1-inch pieces
- (1/2 cups) red onion, finely chopped
- (1/4 cups) fresh parsley, chopped
- (1/4 cups) fresh basil, chopped
- (1/4 cups) olive oil
- (2 tbsp) lemon juice
- (1 tsp) salt
- (1/2 tsp) black pepper
- (1/4 tsp) garlic powder
Instructions
- 1
Cook 8 oz pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
- 2
In a large bowl, combine 1 cup cherry tomatoes, 1 cup cucumber, 1 cup bell pepper, 1 cup asparagus, and 1/2 cup red onion.
- 3
Add the cooled pasta to the bowl with the vegetables.
- 4
In a small bowl, whisk together 1/4 cup olive oil, 2 tbsp lemon juice, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp garlic powder to make the dressing.
- 5
Pour the dressing over the pasta and vegetables, and toss to combine.
- 6
Gently fold in 1/4 cup fresh parsley and 1/4 cup fresh basil.
- 7
Taste and adjust seasoning if necessary. Serve chilled or at room temperature.
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