Can I substitute the vegetables?

Absolutely! Feel free to swap out veggies based on what's freshest at your local farmer's market or what you already have on hand. Peppers, zucchini, cherry tomatoes—go wild!

Can I make this pasta salad ahead of time?

Yes, this pasta salad is best served chilled, so making it ahead of time is perfect! It's even better the next day, as the flavors meld together. I usually make it the night before a picnic or potluck.

How should I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The pasta might absorb some of the dressing over time, so it's best enjoyed within a couple of days for optimal taste and texture.

Can I freeze this pasta salad?

While I haven't tried it, I imagine you could freeze it! However, the pasta might become a little mushy upon thawing. I recommend making a fresh batch for the best possible results.

Can I adjust the amount of dressing?

You can certainly adjust the amount of dressing to your liking. Some people prefer a lighter dressing, while others prefer it to be a bit more saucy. Start with the amount listed and adjust as you go.

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This Springtime Garden Pasta Salad is a burst of fresh spring flavors, perfect for a light lunch, potluck contribution, or a side dish at your next barbecue! It's a vibrant salad filled with fresh herbs and colorful vegetables that will brighten up any meal.

I created this recipe after a particularly inspiring trip to a local farmer's market. The sheer abundance of fresh produce—the bright red peppers, the crisp cucumbers, the fragrant herbs—inspired me to whip up something light, healthy, and utterly delicious. I hope that you enjoy this as much as I do.

Springtime Garden Pasta Salad

Name: Springtime Garden Pasta Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: Picnic
Ingredients: 1 pound Pasta (rotini or farfalle); 1 cup Fresh basil; 1/2 cup Fresh parsley; 1/4 cup Fresh mint; 1 Red bell pepper; 1 Yellow bell pepper; 1/2 cup Cherry tomatoes; 1 Cucumber; 1/2 cup Extra virgin olive oil; 1/4 cup Red wine vinegar; 2 tablespoons Lemon juice; 1 clove Minced garlic; 1 teaspoon Dried oregano; 1/2 teaspoon Salt; 1/4 teaspoon Black pepper

A vibrant and flavorful pasta salad brimming with fresh spring vegetables and herbs, perfect for any occasion.

⏳ Yield & Time

Yield: 4 servings

Preparation Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

📖 Instructions

First, bring a large pot of salted water to a boil. Add 1 pound of your favorite pasta (I like rotini or farfalle for this recipe) and cook according to package directions until al dente. Don't overcook—we want it to hold its shape, not turn into mush! Once cooked, drain the pasta in a colander and rinse it under cold water to stop the cooking process. Set it aside to cool completely. This step is super important, otherwise your salad will get soggy.
While the pasta is cooling, let's prep those veggies! Finely chop 1 cup of fresh basil, 1/2 cup of fresh parsley, and 1/4 cup of fresh mint. (If you're not a huge herb fan, feel free to reduce this; I personally love the fresh, vibrant taste they bring!) Next, dice 1 red bell pepper, 1 yellow bell pepper, and 1/2 cup of cherry tomatoes. Now slice 1 cucumber into half-moons. It's helpful to wash and chop everything before you start so that everything is ready to go.
Now for the star of the show, the dressing! In a large mixing bowl, whisk together 1/2 cup extra virgin olive oil, 1/4 cup red wine vinegar, 2 tablespoons lemon juice, 1 clove of minced garlic (or more, if you're a garlic fiend like me!), 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Taste it and adjust the seasoning as needed—remember, it's all about personal preference! I sometimes add a pinch of red pepper flakes for a little kick.
Once the pasta is completely cool, add it to the large mixing bowl with the dressing. Gently toss to coat every strand. Then, add all the chopped veggies and herbs. Again, gently toss everything until it's evenly distributed. Be careful not to over-mix—we want to keep those veggies nice and vibrant, not mushed up.
Taste it one last time—maybe add more salt or pepper, a squeeze of lemon...whatever your tastebuds desire! Then, cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. This gives the veggies time to soak up the delicious dressing. If you're really impatient (like me), you can sneak a bite right away… but it's way better chilled.
Serve it up, preferably on a pretty platter, or directly in the bowl, to your family or friends. Garnish with some extra fresh herbs before serving for that extra touch of elegance and flavour. Enjoy!