Spring Pasta Salad
Rainbow Spring Pasta Salad
Serves 6–8
This colorful, crowd-pleasing pasta salad is packed with vibrant veggies, fresh herbs, and a zesty lemon-herb dressing. It’s perfect for spring gatherings or as a make-ahead weekday lunch.
Ingredients
- 2 cups dry pasta (mix of rainbow fusilli and farfalle)
- 1½ cups rainbow cauliflower, cut into small bite-sized florets
- 1 cup marinated artichoke hearts, drained and chopped
- 1 cup frozen peas, thawed
- 1 cup asparagus, trimmed and blanched, cut into 1-inch pieces
- 1 cup cherry tomatoes, halved (use a mix of red, yellow, and orange if possible)
- ¼ cup pine nuts, toasted
- ¼ cup red onion, finely chopped
- 1 cup mini mozzarella balls (ciliegine)
- ½ cup Sartori Parmesan, shaved or grated
- ½ cup fresh basil, chopped
- 1 (12 oz) bottle Salad Girl Lemony Herb Organic Dressing (or to taste)
- Salt and black pepper, to taste
Instructions
- Cook the pasta in well-salted boiling water according to package directions until al dente. Drain and rinse with cold water to cool.
- In a large mixing bowl, combine the cooled pasta, cauliflower, artichokes, peas, asparagus, tomatoes, pine nuts, red onion, mozzarella, and Parmesan.
- Add the dressing and toss well to coat. Start with about ¾ of the bottle and add more to taste.
- Gently fold in the chopped basil.
- Season with salt and pepper to taste.
• 6. Chill for at least 30 minutes before serving for best flavor.