Spring Picnic Pasta: The Easiest Ever!

Spring picnic pasta is the perfect dish for enjoying the warmer weather with friends and family. This vibrant and flavorful pasta salad is packed with fresh, seasonal ingredients that celebrate the essence of spring. I remember my grandmother making a similar dish every year for our annual Memorial Day picnic and it was always the first thing to disappear. It’s something easy, delicious, and transports well, making spring picnic pasta a winner every time.

This recipe is bright, flavorful, and incredibly easy to customize to your liking so you can use your favorite vegetables. Whether you’re planning a casual picnic in the park or a sophisticated outdoor gathering, this pasta salad is sure to be a crowd pleaser.

Why You Will Love This spring picnic pasta Recipe

This spring picnic pasta recipe is a celebration of fresh, seasonal flavors and simple preparation. What’s not to love? It’s ready in under 30 minutes, making it perfect for busy weeknights or impromptu picnics. The combination of tender pasta, crisp vegetables, and a tangy lemon herb dressing is simply irresistible. Thinking back, my grandmother always added artichoke hearts to hers, and I still do to this day!

It’s also endlessly adaptable; swap out veggies depending on what’s in season or your personal preferences. It’s also a fantastic way to use leftover grilled chicken or shrimp to add protein. You can easily add artichokes as well for a delicious upgrade.

This pasta salad is not just delicious but also incredibly convenient. It travels well, making it the ideal dish to bring to potlucks, picnics, or barbecues. Plus, it tastes even better after it’s had a chance to chill in the refrigerator, allowing the flavors to meld together beautifully.

Ingredients Needed for This spring picnic pasta Recipe

• For the Pasta:

* 1 pound pasta (rotini, farfalle, or penne work well)

• For the Vegetables:

* 1 cup cherry tomatoes, halved * 1 cup cucumber, diced * 1/2 cup red onion, thinly sliced * 1/2 cup bell peppers, diced (any color) * 1/2 cup Kalamata olives, halved * 1/4 cup fresh parsley, chopped * 1/4 cup fresh basil, chopped

• For the Dressing:

* 1/4 cup olive oil * 3 tablespoons lemon juice * 2 cloves garlic, minced * 1 teaspoon Dijon mustard * 1/2 teaspoon dried oregano * Salt and pepper to taste

How to Make This spring picnic pasta Recipe

1. 1. Cook the Pasta: Cook the pasta according to package directions until al dente. Drain well and rinse with cold water to stop the cooking process. This keeps the pasta from getting mushy.
2. 2. Prepare the Vegetables: While the pasta is cooking, prepare all the vegetables. Halve the cherry tomatoes, dice the cucumber and bell peppers, thinly slice the red onion, and halve the Kalamata olives.
3. 3. Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, minced garlic, Dijon mustard, dried oregano, salt, and pepper.
4. 4. Combine Ingredients: In a large bowl, combine the cooked pasta, prepared vegetables, chopped parsley, and chopped basil.
5. 5. Add the Dressing: Pour the dressing over the pasta mixture and toss gently to ensure everything is well coated. Taste and adjust seasoning as needed.
6. 6. Chill: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. This also makes it easier to transport to your spring picnic.
7. 7. Serve: Before serving, give the pasta salad a gentle toss. Garnish with extra fresh herbs, if desired.

How to Serve This spring picnic pasta Recipe

This spring picnic pasta is delicious on its own as a light lunch or side dish. It pairs perfectly with grilled chicken, fish, or shrimp. For a vegetarian meal, add some crumbled feta cheese or chickpeas for extra protein.

Serve it cold, straight from the refrigerator, for a refreshing treat. Consider serving it in individual mason jars for a fun and portable picnic option. You might also want to consider adding a side of Spring Picnic Lemon Cake for your picnic as well!

How to Store This spring picnic pasta Recipe

Refrigeration: Store leftover spring picnic pasta in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop over time. Freezing: Freezing spring picnic pasta is not recommended, as the vegetables may become soggy when thawed. Reheating: No reheating is necessary. Simply take the pasta salad out of the refrigerator and enjoy it cold.

Tips to Make This spring picnic pasta Recipe

• Ingredient Swaps: Feel free to swap out any of the vegetables for your favorites. Asparagus, peas, and sugar snap peas are all great additions in the spring.
• Success Tip: Don’t overcook the pasta. Al dente pasta will hold its shape better in the salad.
• Common Mistake to Avoid: Avoid adding the dressing too far in advance, as it can make the pasta soggy.
• Pro Tip: For extra flavor, marinate the vegetables in the dressing for 15 minutes before adding them to the pasta.

Helpful Notes for This spring picnic pasta Recipe

The quality of the ingredients can significantly impact the flavor of this pasta salad. Use fresh, high quality olive oil and lemon juice for the best results. Also, fresh herbs make a remarkable difference in flavor.

Kalamata olives add a briny, salty flavor that complements the other ingredients. If you prefer a milder flavor, you can use black olives instead.

Variation of This spring picnic pasta Recipe

• Seasonal Twist: In the summer, add grilled corn and zucchini. In the fall, try adding roasted butternut squash and cranberries. I also love adding grilled chicken for a heartier meal.
• Optional Version: For a creamy version, add a dollop of mayonnaise or Greek yogurt to the dressing!
• Creative Modification: Make it a Caprese pasta salad by adding fresh mozzarella balls and swapping the lemon dressing for a balsamic vinaigrette.

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