What are some good ingredients to include in spring picnic pasta?

Fresh vegetables like bell peppers, cucumbers, tomatoes, and olives are great additions. Consider adding cheese, herbs like basil and parsley, and a light vinaigrette dressing for a refreshing flavor.

How far in advance can I make spring picnic pasta?

You can make spring picnic pasta a day or two in advance, as the flavors tend to meld together nicely. Just be sure to store it in an airtight container in the refrigerator to maintain its freshness.

What is the best type of pasta to use for a picnic pasta salad?

Smaller pasta shapes like rotini, penne, or farfalle work well because they are easy to eat and hold the dressing nicely. Avoid using delicate pasta that might break easily.

How long can spring picnic pasta sit out safely?

It's best not to leave spring picnic pasta out for more than two hours at room temperature, especially in warm weather. Keeping it refrigerated helps prevent bacterial growth.

7 Easy Spring Picnic Pasta Recipes: Expert Tested!

Description

Colorful and refreshing pasta salad bursting with fresh spring vegetables and a zesty lemon herb vinaigrette, perfect for picnics and gatherings.

Ingredients

Scale

1 pound rotini or penne pasta
1 pound asparagus, trimmed and cut into 1-inch pieces
1 cup frozen peas, thawed
1 pint cherry tomatoes, halved
1/2 small red onion, thinly sliced
1/4 cup fresh basil, chopped
1/4 cup fresh parsley, chopped
4 ounces feta cheese, crumbled (optional)
For the Lemon Herb Vinaigrette:
1/2 cup olive oil
1/4 cup fresh lemon juice
1 tablespoon Dijon mustard
1 teaspoon honey
2 cloves garlic, minced
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste

Instructions

Cook the pasta according to package directions until al dente. Drain and rinse with cold water.
Bring a pot of water to a boil. Add the asparagus and cook for 2-3 minutes. Drain and rinse with cold water.
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, garlic, salt, and pepper.
In a large bowl, combine the cooked pasta, asparagus, peas, cherry tomatoes, and red onion.
Pour the vinaigrette over the pasta mixture and toss gently to coat.
Stir in the basil and parsley. If using, gently fold in the feta cheese.
Cover and refrigerate for at least 30 minutes to allow the flavors to meld together.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Salad
Cuisine: Italian

Nutrition

Calories: 350
Sugar: 6g
Sodium: 250mg
Fat: 18g
Saturated Fat: 4g
Carbohydrates: 40g
Fiber: 3g
Protein: 10g
Cholesterol: 15mg

Keywords: pasta salad, spring, picnic, vegetarian, easy