Spring picnic pasta, the vibrant and refreshing dish that sings of sunshine and blooming flowers. Spring picnic pasta isn’t just a meal; it’s a memory of laughter, checkered blankets, and the gentle breeze whispering through the trees. This recipe is inspired by my grandmother, whose simple pasta salads were the highlight of every family gathering. I’ve added my own twist, focusing on fresh, seasonal ingredients that make this pasta salad the perfect centerpiece for your next outdoor adventure.
Why You Will Love This spring picnic pasta Recipe
This spring picnic pasta recipe is incredibly easy to throw together, even on a busy weeknight. It’s bursting with bright, fresh flavors that will tantalize your taste buds. And best of all, it’s endlessly customizable – swap out vegetables, add your favorite protein, and adjust the dressing to your liking. It’s comfort food that feels light and refreshing, perfect for warmer weather.
Growing up, my grandmother always made pasta salad the day before a picnic. The flavors melded together overnight, making it even more delicious. That simple tradition turned into a cherished memory, and now I’m sharing this easy recipe with you. It’s a celebration of simple ingredients and the joy of sharing a meal with loved ones.
Ingredients Needed for This spring picnic pasta Recipe
- Pasta: 1 pound rotini pasta
- Asparagus: 1 pound, trimmed and cut into 1-inch pieces
- Peas: 1 cup frozen peas, thawed
- Cherry Tomatoes: 1 pint, halved
- Mozzarella Pearls: 8 ounces
- Fresh Basil: 1/4 cup, chopped
- For the Lemon Vinaigrette:
How to Make This spring picnic pasta Recipe
- 1. Cook the pasta according to package directions. Drain and rinse with cold water. Set aside.
- 2. While the pasta is cooking, steam or blanch the asparagus until tender crisp, about 3-5 minutes. Immediately plunge into ice water to stop cooking and retain its vibrant green color. Drain well.
- 3. In a large bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, salt, pepper, and honey to make the lemon vinaigrette.
- 4. Add the cooked pasta, asparagus, peas, cherry tomatoes, mozzarella pearls, and fresh basil to the bowl with the vinaigrette.
- 5. Gently toss everything together until well combined.
- 6. Refrigerate for at least 30 minutes to allow the flavors to meld. This Spring Picnic Pasta tastes even better after a few hours in the fridge!
- 7. Before serving, give it another gentle toss and adjust seasonings to taste. And that’s it! Enjoy!
This spring picnic pasta salad is perfect as a main course or a side dish. Serve it chilled straight from the refrigerator. Consider adding grilled chicken, shrimp, or tofu for extra protein. Garnish with extra fresh basil or a sprinkle of Parmesan cheese. Pair it with crusty bread or a light green salad for a complete meal. You can even pack it in individual containers, making it perfect for a picnic or lunch on the go.
How to Store This spring picnic pasta Recipe
Store the spring picnic pasta in an airtight container in the refrigerator. It will keep for up to 3 days. Freezing is not recommended, as the pasta and vegetables may become soggy. If the pasta salad seems a little dry after being refrigerated, add a little extra olive oil or lemon juice before serving.
Tips to Make This spring picnic pasta Recipe
- Use your favorite type of pasta, such as penne, farfalle, or fusilli.
- Experiment with different vegetables, such as bell peppers, cucumber, or zucchini.
- Add a sprinkle of red pepper flakes for a little heat.
- Make the vinaigrette ahead of time and store it in the refrigerator until ready to use.
- If you don’t have fresh basil, you can use dried basil, but the flavor won’t be as vibrant.
Helpful Notes for This spring picnic pasta Recipe
The key to a great pasta salad is using high quality ingredients. Use extra virgin olive oil for the best flavor in the vinaigrette. Freshly squeezed lemon juice will also make a big difference. Be careful not to overcook the pasta. It should be al dente, or slightly firm to the bite.
Variation of This spring picnic pasta Recipe
- Mediterranean spring picnic pasta: Add Kalamata olives, feta cheese, and sun dried tomatoes.
- Italian spring picnic pasta: Add artichoke hearts, roasted red peppers, and provolone cheese.
- Creamy spring picnic pasta: Substitute half of the olive oil in the vinaigrette with mayonnaise or Greek yogurt.
- Spicy spring picnic pasta: Add a pinch of red pepper flakes to the vinaigrette or use a spicy Italian sausage. Be sure to check out our other Spring Picnic Pasta for further variation ideas!
Conclusion
This spring picnic pasta is a crowd pleaser, I promise! It’s easy, delicious, and perfect for any occasion. Whether you’re planning a picnic in the park or simply need a quick and easy weeknight meal, this recipe is sure to become a new favorite. So grab your ingredients, put on some music, and let’s make some spring picnic pasta! We’d love to hear your thoughts and any additions you made. Leave us a comment below!
What makes spring picnic pasta different from regular pasta salad?
Spring picnic pasta focuses on fresh, seasonal ingredients like asparagus, peas, and lemon zest, creating a lighter and more vibrant flavor profile compared to heavier pasta salads. It’s designed to be refreshing and complement the outdoor setting.
How can I keep my spring picnic pasta from getting soggy?
To prevent sogginess, cook the pasta al dente, rinse it with cold water, and toss it with a light vinaigrette *before* adding other ingredients. This creates a barrier that prevents the pasta from absorbing too much liquid and becoming mushy.
What are some good add-ins for spring picnic pasta?
Good add-ins include grilled vegetables like zucchini and bell peppers, fresh herbs like basil and mint, cheeses like feta or mozzarella balls, and protein sources like grilled chicken or chickpeas. Consider adding sun-dried tomatoes for extra flavor.
Can I make spring picnic pasta ahead of time?
Yes, spring picnic pasta can be made ahead of time. In fact, it often tastes better after the flavors have had a chance to meld together in the refrigerator. Just be sure to store it in an airtight container.
Spring Picnic Pasta: The Easiest Recipe EVER!
- Total Time: 35 minutes
- Yield: 6 servings 1x
Description
A vibrant and refreshing pasta salad perfect for spring picnics. This recipe combines rotini pasta with fresh asparagus, peas, cherry tomatoes, and mozzarella pearls, all tossed in a tangy lemon vinaigrette.
Ingredients
- 1 pound rotini pastan1 pound asparagus, trimmed and cut into 1-inch piecesn1 cup frozen peas, thawedn1 pint cherry tomatoes, halvedn8 ounces mozzarella pearlsn1/4 cup fresh basil, choppednnFor the Lemon Vinaigrette:n1/4 cup olive oiln3 tablespoons lemon juicen1 tablespoon Dijon mustardn1 clove garlic, mincedn1/4 teaspoon saltn1/4 teaspoon black peppern1 tablespoon honey
Instructions
- Cook the pasta according to package directions. Drain and rinse with cold water. Set aside.nWhile the pasta is cooking, steam or blanch the asparagus until tender crisp, about 3-5 minutes. Immediately plunge into ice water to stop cooking and retain its vibrant green color. Drain well.nIn a large bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, salt, pepper, and honey to make the lemon vinaigrette.nAdd the cooked pasta, asparagus, peas, cherry tomatoes, mozzarella pearls, and fresh basil to the bowl with the vinaigrette.nGently toss everything together until well combined.nRefrigerate for at least 30 minutes to allow the flavors to meld. Before serving, give it another gentle toss and adjust seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 8g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 6g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 25mg
Keywords: pasta salad, picnic, spring, asparagus, mozzarella, easy
