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Spring Primavera Pasta Salad Recipe

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4.4 from 14 reviews

A vibrant and refreshing Spring Primavera Pasta Salad featuring penne pasta tossed with crisp asparagus, peas, radishes, red onion, and baby spinach, all coated in a zesty lemon-Parmesan mayonnaise dressing. Perfect for a light lunch or a colorful side dish, this salad is chilled to enhance the bright flavors and garnished with fresh basil and extra Parmesan for a delicious springtime meal.

Ingredients

Pasta and Vegetables

  • 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

Dressing

  • 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

Garnish

  • ½ cup fresh basil leaves
  • Shreds of Parmesan cheese

Instructions

  1. Cook the pasta. In a large pot of boiling salted water, cook the penne pasta according to package instructions until al dente. Drain and transfer the pasta to a large bowl, reserving the pasta cooking water in the pot. Toss the pasta with 2 teaspoons of olive oil to prevent sticking and set aside.
  2. Prepare the vegetables. Return the reserved pasta water to a boil and add the chopped asparagus. Cook the asparagus until crisp-tender, about 1-2 minutes. Drain the asparagus and add it to the bowl with the pasta. Add the thawed peas, thinly sliced red onion, sliced radishes, and baby spinach leaves. Stir gently to combine, allowing the spinach to soften slightly from the residual heat.
  3. Prepare the dressing. In a separate bowl, whisk together mayonnaise, 2 tablespoons olive oil, fresh lemon juice, minced garlic, red pepper flakes, grated Parmesan cheese, kosher salt, and freshly ground black pepper until smooth and well combined.
  4. Assemble the salad. Pour the prepared dressing over the pasta and vegetable mixture. Toss everything thoroughly to coat all ingredients evenly. Cover the bowl and refrigerate for 2-3 hours or overnight to chill and allow flavors to meld.
  5. Garnish and serve. Before serving, garnish the pasta salad with fresh basil leaves and additional shreds of Parmesan cheese for a burst of fresh flavor and presentation.

Notes

  • For best texture, do not overcook the asparagus; it should remain crisp-tender.
  • Make sure to toss pasta with olive oil after cooking to prevent clumping.
  • The salad benefits from chilling time; prepare it ahead for enhanced flavor.
  • Use fresh lemon juice for the brightest taste in the dressing.
  • The salad can be stored covered in the refrigerator for up to 2 days.

Find it online: https://marthatasty.com/spring-primavera-pasta-salad-recipe/