Spring Pasta Salad Lemon Radish (Printable)

Lively pasta tossed with crisp vegetables and lemon vinaigrette for a vibrant main or side dish.

# What You'll Need:

→ Pasta

01 - 10 oz short pasta such as fusilli, penne, or farfalle

→ Vegetables

02 - 1 cup sugar snap peas, trimmed and halved
03 - 1 cup asparagus, cut into 1-inch pieces
04 - 5 to 6 radishes, thinly sliced
05 - 1 cup baby spinach leaves

→ Lemon Vinaigrette

06 - 3 tablespoons extra-virgin olive oil
07 - 2 tablespoons fresh lemon juice
08 - 1 teaspoon lemon zest
09 - 1 teaspoon Dijon mustard
10 - 1 small garlic clove, finely minced
11 - 1/2 teaspoon honey or maple syrup
12 - Salt and freshly ground black pepper, to taste

→ Garnish

13 - 2 tablespoons fresh chives or parsley, finely chopped
14 - 1/4 cup crumbled feta or goat cheese (optional)

# How to Make It:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. In the last 2 minutes of cooking, add sugar snap peas and asparagus. Drain and rinse with cool water. Set aside.
02 - In a large mixing bowl, combine cooked pasta, blanched vegetables, sliced radishes, and spinach leaves.
03 - In a small bowl or jar, whisk together olive oil, lemon juice, lemon zest, Dijon mustard, minced garlic, honey, salt, and pepper until fully emulsified.
04 - Pour vinaigrette over pasta and vegetables. Toss gently to distribute evenly.
05 - Add chopped herbs and crumbled cheese if desired. Toss again. Taste and adjust seasoning with salt and pepper as needed.
06 - Serve immediately, or refrigerate for up to 2 hours to allow flavors to develop.

# Expert Tips:

01 -
  • The lemon vinaigrette makes the vegetables shine, like a secret weapon for flavor.
  • It's incredibly flexible—I've swapped veggies and cheeses depending on what's on hand, and it always turns out bright and satisfying.
02 -
  • If you skip rinsing the pasta, it can become sticky and dull the freshness of the salad.
  • Mixing the vinaigrette before dressing the salad keeps flavors vibrant and prevents the greens from wilting too quickly.
03 -
  • Blanching the vegetables for exactly two minutes keeps them crisp and glossy.
  • The secret to irresistible flavor: zest your lemon before juicing to catch every bit of fragrant oil.
Return