As you guys probably already know, I’m obsessed with pasta salads! I think they’re especially great this time of year because of how easy and refreshing they are. Not to mention, they make entertaining a breeze. For this recipe I decided to throw a few of my favorite things together and, let me tell you, IT WORKED! This Spring Greens Lemon Parmesan Pasta Salad is simple, crunchy, and delicious. In my opinion, the best part is the creamy lemon dressing, thanks to all the finely grated parmesan. If you love lemon, cheese, and pasta as much as we do, you’re going to want to make this. Hope you try it and love it too!
How To Make My Spring Greens Lemon Parmesan Pasta Salad
Here’s a video of how I made my Spring Greens Lemon Parmesan Pasta Salad! For another delicious pasta salad, check out my Spring Pesto Pasta Salad with Crispy Prosciutto recipe.
Ingredients – For The Pasta Salad
- 14 ounces fusilli pasta
- Extra-virgin olive oil, for drizzling
- 1 (10-ounce) bag frozen peas
- 2 cups chopped asparagus (cut into 1-inch pieces)
- 1 cup cubed Parmigiano Reggiano, provolone, or sharp white cheddar
- ¼ cup chopped fresh mint leaves, plus more for garish
Ingredients – For The Vinaigrette
- Zest of 1 lemon (about 2 teaspoons)
- Juice of 3 lemons (1/4 cup + 2 tbsp)
- 1 medium clove garlic, grated
- 1 cup Parmigiano Reggiano, finely grated
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon freshly ground black pepper, plus more for garnish
- ½ cup plus 1 tablespoon extra-virgin olive oil
Step-By-Step Recipe Method
- Bring a large pot of generously salted water to a boil and cook until the pasta is just under al dente (about 1 to 2 minutes less than box directions). DO NOT STRAIN!
- Quickly add the asparagus and peas into the hot water with the pasta and continue to cook, just until the veggies become more vibrant and slightly tender, about 1 minute. Immediately strain the pasta and veggies using a colander and run cold water until cooled (see note below). Drizzle with 1 tablespoon of oil, gently toss, and set aside.
- Make the vinaigrette: In a measuring cup or small mixing bowl, add the lemon zest, lemon juice, garlic, Parmigiano Reggiano, salt and pepper. Whisk in the olive oil and continue whisking until the dressing thickens. Taste and adjust for seasoning.
- In a large mixing bowl, add the pasta and veggies, the cubed Parmigiano Reggiano, and mint leaves. Drizzle the dressing over top and gently toss to combine until thoroughly coated.
- Garnish with additional mint and finish with freshly ground black pepper.
Notes
- I will never usually tell you to rinse your pasta… In this case, we don’t want that starchy goodness because it causes sticking. This is why we run the pasta and veggies under cold water to shock them and keep them vibrant.
- If you want to add some extra greens, 1 cup of chopped arugula works great in this!
