This scrumptious spring pasta salad makes for a great plant-based, protein-packed lunch or side dish and is so simple to throw together.
Spring is here, and with it comes the craving for lighter, brighter meals that are as easy to throw together as they are satisfying. This Spring Pasta Salad is the perfect addition to your weeknight dinner rotation or a colorful, veggie-packed dish to bring to a picnic or potluck. It’s warm-weather comfort food that works for both little ones and grown-ups—and it’s totally plant-based.
This pasta salad is loaded with fresh seasonal vegetables like asparagus and bell peppers, plus kid-favorite ingredients like sweet corn and edamame (bonus: both are easy to keep in your freezer for last-minute meals). The sautéed garlic adds a savory base, while lemon juice and zest bring the kind of zingy brightness that screams spring.
For parents looking to offer a variety of vegetables in a way that feels fun and approachable, this is a great option. The veggies are gently cooked, which softens flavors for sensitive palates while maintaining just enough texture to be interesting.
Quick, One-Pot Friendly, and Lunchbox-Ready
We love a recipe that doesn’t require much fuss, and this one checks that box. Boil the pasta, sauté the veggies, toss everything together—it’s done in under 30 minutes. You can serve it warm for dinner or chill it in the fridge for a refreshing salad the next day.
Pro tip: Make a double batch! This pasta salad holds up well in the fridge for up to 3-5 days and is perfect for school lunches or work-from-home leftovers.
Family-Friendly Customizations
Got a picky eater? This recipe is endlessly customizable. You can swap out the vegetables for what your family loves (or what you happen to have on hand). Try broccoli, peas, zucchini, or shredded carrots. Use any type of pasta—penne, rotini, or bowties are all fun shapes that hold the veggies well.
If your kids like it cheesy, sprinkle some nutritional yeast or your favorite plant-based Parmesan on top. Want to boost the protein even more? Chickpeas or white beans would be a great addition.
Spring Pasta Salad Recipe
Here’s how to make it:
- Cook 8 oz pasta according to package directions. Drain and set aside.
- In a large skillet over medium heat, heat 2 tablespoons olive oil.
- Add 2 minced garlic cloves, 1 cup chopped asparagus, and 1 chopped bell pepper. Cook for 3–5 minutes until softened.
- Add 1 cup edamame and 1 cup corn (fresh or frozen). Cook 1–2 minutes more until heated through.
- Stir in the drained pasta, 1 tablespoon lemon juice, and 1 teaspoon lemon zest. Season generously with salt and pepper to taste.
- Stir in 1 cup sliced cherry tomatoes.
- Serve warm or refrigerate and enjoy cold!
This Spring Pasta Salad is the kind of meal that makes plant-based eating feel joyful, colorful, and satisfying. Whether you’re serving it for dinner tonight or packing it up for tomorrow’s lunch, it’s a fresh and nourishing way to celebrate the season.
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Spring Pasta Salad
Ingredients
- 8 oz pasta of choice cooked
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 cup asparagus chopped
- 1 bell pepper chopped
- 1 cup edamame fresh or frozen
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- salt to taste
- pepper to taste
- 1 cup cherry tomatoes halved
Instructions
- Cook pasta according to package.
- Over medium heat, heat olive oil in a saute pan. Add garlic, asparagus, and bell pepper. Cook for 3-5 minutes until softened.
- Add edamame. Cook for another 1-2 minutes.
- Add drained pasta, lemon juice, and lemon zest. Season generously with salt and pepper.
- Stir in cherry tomatoes.
- Enjoy warm or refrigerate for a cool salad.
