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Fresh Spring Pasta Salad Recipe Easy Homemade Crisp Veggie Feta Delight

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A vibrant and refreshing pasta salad featuring crisp spring vegetables, creamy feta, and a zesty lemon vinaigrette. Perfect for picnics, potlucks, or light lunches.

Ingredients

Scale
  • 8 ounces fusilli or rotini pasta
  • 1 medium cucumber, diced
  • 1 cup snap peas (about 100 grams), trimmed and halved
  • 1 cup cherry tomatoes, halved
  • 4–5 medium radishes, thinly sliced
  • 1/4 cup red onion, finely chopped
  • 1/2 cup feta cheese (about 75 grams), crumbled
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh mint, chopped (optional)
  • 2 tablespoons freshly squeezed lemon juice
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon honey
  • 1 small garlic clove, minced
  • Salt and pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces of fusilli or rotini pasta and cook according to package instructions (usually 9-11 minutes) until al dente. Stir occasionally to prevent sticking.
  2. Drain and rinse pasta under cold water to stop cooking and cool it. Set aside to drain completely (about 10 minutes).
  3. While pasta cooks, rinse and trim snap peas, halve cherry tomatoes, dice cucumber, thinly slice radishes, and finely chop red onion. Chop fresh parsley and mint if using.
  4. In a small bowl, whisk together olive oil, lemon juice, honey, minced garlic, salt, and freshly cracked black pepper. Taste and adjust seasoning as needed.
  5. In a large mixing bowl, toss the cooled pasta with all chopped vegetables and herbs.
  6. Pour the dressing over the salad and toss gently to coat evenly without bruising the veggies.
  7. Crumble feta cheese over the top and give the salad one last gentle toss, keeping feta chunky for texture contrast.
  8. Chill the salad in the refrigerator for at least 20 minutes before serving to allow flavors to meld.
  9. Before serving, stir gently and adjust seasoning with additional salt, pepper, or lemon juice if needed.

Notes

Cook pasta al dente to maintain texture contrast with crisp vegetables. Rinse pasta under cold water to stop cooking and cool it, preventing sogginess. Slice radishes and onions thin to avoid overpowering sharpness. Soak onions briefly in cold water if desired to mellow flavor. Whisk dressing briskly to emulsify oil and lemon juice. Chill salad for at least 20 minutes before serving to meld flavors. Serve within 24 hours for optimal freshness. For vegan version, replace feta with plant-based cheese or omit and add toasted nuts.

Nutrition

Keywords: pasta salad, spring salad, feta cheese, lemon vinaigrette, fresh vegetables, easy recipe, healthy lunch, potluck dish

Find it online: https://lucydishes.com/fresh-spring-pasta-salad-recipe-easy-homemade-crisp-veggie-feta-delight/