Spring Pasta Salad Lemon Radishes (Printable)

Vibrant pasta salad with radishes, spring veggies, and lemon vinaigrette. Perfect for light meals.

# What You Need:

→ Pasta

01 - 10 oz short pasta (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 fresh chives or parsley, finely chopped
14 - 1/4 cup crumbled feta or goat cheese (optional)

# Step-by-Step Guide:

01 - Fill a large pot with salted water and bring to a boil. Add pasta and cook until al dente according to package instructions. During the final 2 minutes of cooking, add sugar snap peas and asparagus to blanch. Strain and rinse under cool running water; set aside.
02 - In a large mixing bowl, combine cooled pasta, blanched peas and asparagus, radish slices, and 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, and season with salt and pepper until fully emulsified.
04 - Pour lemon vinaigrette over pasta and vegetables. Toss gently to coat ingredients evenly.
05 - Add chopped herbs and cheese, if desired. Toss again and adjust seasoning as needed. Serve immediately or refrigerate for up to 2 hours for chilled flavors.

# Expert Suggestions:

01 -
  • It's the kind of lunch that makes everyday meals feel special without hours in the kitchen.
  • The lemon vinaigrette is secretly addictive, especially when paired with crisp spring veggies.
02 -
  • If you overcook the veggies, they lose their crunch and color fast; always blanch for just two minutes.
  • Whisking the vinaigrette real smooth helps it cling to every piece of pasta and vegetable.
03 -
  • Always blanch veggies right before combining for maximum crunch.
  • Zest and juice the lemon simultaneously to capture all the oils and flavor.
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