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Fresh Make-Ahead Spring Pasta Salad

fresh make-ahead spring pasta salad - featured image
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A light, fresh, and tangy pasta salad perfect for meal prep, featuring crisp spring veggies, creamy avocado, and a punchy lemon-Dijon dressing. Ideal for busy days and versatile for year-round enjoyment.

Ingredients

Scale
  • 8 ounces rotini or fusilli pasta
  • 1 cup snap peas, trimmed and halved
  • 1 cup cherry tomatoes, halved
  • 1 ripe avocado, diced
  • 1/2 cup red onion, finely chopped
  • 1/2 cup shredded carrots
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh basil, chopped (optional)
  • 1/2 cup crumbled feta cheese (optional)
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup
  • 1 garlic clove, minced
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces of pasta and cook according to package directions, usually 8-10 minutes, until al dente. Stir occasionally to prevent sticking. Drain in a colander and rinse briefly under cold water to stop the cooking. Set aside to drain completely.
  2. While pasta cooks, trim and halve the snap peas, halve cherry tomatoes, finely chop red onion, shred carrots, and chop herbs. Dice the avocado last to keep it fresh.
  3. In a small bowl, whisk together 3 tablespoons olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon honey, minced garlic, and a pinch of salt and pepper. Taste and adjust seasoning as needed.
  4. In a large mixing bowl, add the cooked pasta, snap peas, cherry tomatoes, red onion, carrots, parsley, and basil. Pour the dressing over and toss gently but thoroughly to coat everything evenly.
  5. Carefully fold in the diced avocado and crumbled feta cheese, trying not to mash the avocado too much to keep the salad fresh and creamy.
  6. Cover the bowl and refrigerate for at least 1 hour before serving to allow flavors to meld. Before serving, give it a gentle toss and adjust seasoning if needed.

Notes

Do not overcook pasta; aim for al dente to avoid mushiness. Rinse pasta under cold water after draining to stop cooking and remove excess starch. Whisk mustard with lemon juice and honey first to emulsify dressing before adding oil. Chill salad for at least 1 hour for best flavor. Drizzle extra olive oil or lemon juice before serving if salad seems dry. Use fresh herbs for best flavor. For gluten-free, use gluten-free pasta; for dairy-free, omit feta or use vegan cheese.

Nutrition

Keywords: pasta salad, spring pasta salad, make-ahead salad, meal prep, healthy pasta salad, vegetarian pasta salad, fresh pasta salad

Find it online: https://twinkletaste.com/fresh-make-ahead-spring-pasta-salad-5-easy-meal-prep-recipes/