Spring Pasta Lemon Radish Salad (Printable)

Colorful pasta tossed with spring vegetables and lemon vinaigrette for a lively, refreshing meal.

# What You Need:

→ Pasta

01 - 10 oz short pasta such as fusilli, penne, or farfalle

→ Vegetables

02 - 1 cup sugar snap peas, trimmed and halved
03 - 1 cup asparagus, cut into 1-inch pieces
04 - 5 to 6 radishes, thinly sliced
05 - 1 cup baby spinach leaves

→ Lemon Vinaigrette

06 - 3 tablespoons extra-virgin olive oil
07 - 2 tablespoons fresh lemon juice
08 - 1 teaspoon lemon zest
09 - 1 teaspoon Dijon mustard
10 - 1 small garlic clove, finely minced
11 - 1/2 teaspoon honey or maple syrup
12 - Salt and freshly ground black pepper, to taste

→ Garnish

13 - 2 tablespoons freshly chopped chives or parsley
14 - 1/4 cup crumbled feta or goat cheese (optional)

# Directions:

01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Add sugar snap peas and asparagus during the last 2 minutes of cooking to blanch. Drain and rinse under cool water; set aside.
02 - In a large mixing bowl, combine the cooked pasta, blanched snap peas and asparagus, sliced radishes, and baby spinach leaves.
03 - In a small bowl or jar, whisk together olive oil, lemon juice, lemon zest, Dijon mustard, minced garlic, honey or maple syrup, salt, and pepper until well emulsified.
04 - Pour the vinaigrette over the pasta and vegetables. Gently toss to coat evenly.
05 - Add chopped chives or parsley and crumbled cheese if desired. Toss again and adjust seasoning to taste.
06 - Serve immediately, or refrigerate for up to 2 hours to allow flavors to meld.

# Expert Advice:

01 -
  • The lemon vinaigrette's bright flavor makes every forkful refreshing, as if you're eating sunshine.
  • This salad keeps well in the fridge and tastes even better after resting, perfect for making ahead.
02 -
  • If you let the pasta overcook, the salad turns dense and loses its playful texture—set a timer and taste early.
  • Adding the herbs right before serving keeps the entire salad aromatic and avoids limp leaves.
03 -
  • For a silky dressing, whisk the mustard in after the oil and lemon juice emulsify—it prevents separating.
  • A gentle toss with hands instead of utensils keeps greens unbruised and veggies crisp.
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