Spring Pasta Salad

By Maria Lichty

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Quick Summary

Spring Pasta Salad-this healthy pasta salad has all of your favorite spring vegetables-asparagus, peas, artichokes, and spinach! It is great as a main dish or side dish!

Spring Pasta Salad Recipe

One of my favorite spring meals is this Spring Pasta Salad. It is easy to make, pretty to serve, and good for you too! It is made with pasta, lots of fresh spring vegetables, feta cheese, basil, and finished with olive oil and fresh lemon juice.

It is the perfect dish for an easy lunch, dinner, or take it to a potluck or picnic to share with friends and family!

Spring Pasta Salad Recipe

To make the salad, I use Farfalle pasta. The butterfly pasta is perfect for spring, but any shape will work! Penne, orecchiette, and fusilli are all good options.

Spring Pasta Salad Recipe

I add all of my favorite spring vegetables to this pasta salad: asparaugs, peas, artichokes, and spinach. I love all of the green!

The dressing on this pasta salad is super simple and light. I drizzle the salad with olive oil and fresh lemon juice. I top the salad with fresh basil and feta cheese and that’s it! This salad doesn’t need much. It is tasty as is!

You can enjoy this Spring Pasta Salad as a main dish or side dish. It is perfect for potlucks, picnics, or parties! I like to make it for dinner and enjoy leftovers for lunch. Cook once, eat twice, works for me!

Get your spring on and make this fresh and healthy Spring Pasta Salad!

Spring Pasta Salad Recipe

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Spring Pasta Salad

This fresh, simple, and healthy pasta salad makes a great spring main dish or side dish! It is the perfect salad for potlucks, parties, and picnics.
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  • 1 pound Farfalle Pasta
  • 1 pound fresh asparagus, cut into 1-inch pieces, ends trimmed and discarded
  • 2 tablespoons olive oil
  • 2 cups baby spinach, roughly chopped
  • 1 1/2 cups peas, we use frozen
  • 14 oz artichoke hearts, drained and roughly chopped
  • Juice of 1 large lemon
  • 2/3 cup crumbled feta cheese
  • 1/4 cup chopped basil
  • Salt and freshly-cracked black pepper, to taste


  • Bring a large pot of salted water to a boil. Cook pasta to al dente texture, according to package instructions. Three minutes before the pasta is done cooking, carefully add in the asparagus pieces. When the pasta is done cooking, drain the pasta and asparagus. Rinse cold water over the pasta and asparagus.
  • Pour the pasta and asparagus into a large bowl. Drizzle with olive oil and stir. Add the spinach, peas, artichoke hearts, lemon juice, feta cheese, and basil. Toss until combined and season with salt and black pepper. Serve!
  • Note-the pasta salad will keep in the refrigerator for up to 3 days. If storing it in the fridge, freshen it up with an extra drizzle of olive oil and squeeze of lemon juice before serving.


Calories: 291kcal, Carbohydrates: 41g, Protein: 10g, Fat: 9g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 9mg, Sodium: 274mg, Potassium: 287mg, Fiber: 5g, Sugar: 4g, Vitamin A: 1543IU, Vitamin C: 21mg, Calcium: 90mg, Iron: 2mg
Keywords asparagus, pasta

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I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. This is definitely a perfect spring salad! Man–I’m sorry you had to deal with a spring snowstorm. That would bum me out.

  2. I can’t believe you’ve recently had a snow storm! Makes me feel guilty for whining about the cool 68 degrees I’ll be facing today. But I love that Spring is in the air (although my allergies don’t), and I love this fresh and light vegetable pasta salad! All of my favorite veggies combines with bowties and feta cheese. Yum! Great recipe!

  3. That happened to us, too! It snowed for a hot second this morning and I got so sad. I think I need this spring salad in my life to cheer me up. Pinned!

  4. Lovely pasta salad. Maybe if I make it, spring will come back around here? It’s been chilly and blustery this week, with snow flurries. 🙁

  5. My husband and I were planning to have this beautiful pasta salad for dinner tonight, and then it really started snowing late this afternoon. We used your recipe, with half the pasta and made it into a hot entree. Crazy Good! Thank you for inspiring our cozy, comforting and tasty dinner.

  6. This sounds really delicious and something new to try. Thank you for sharing this.


  7. Yum! I just made this for game night with my husband and another couple. Usually, I end up spending the first hour they’re here “finishing up” supper, but this was ready to go before they even got here.

    I did substitute green beans for the asparagus, since that’s what we had on hand. I added about a tablespoon of fresh chives as well.

    It’s delicious. I’m surprised how well just a little olive oil and lemon juice worked out as a dressing.