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.

7 Best Spring Picnic Pasta Secrets: Easy, Delicious & Expert Tips

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

Scale

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