vibrant and wholesome salad that combines al dente pasta with an array of crisp, seasonal vegetables, all tossed in a light lemon-herb dressing. This dish is perfect for a light lunch, a summer potluck, or as a colourful side to accompany your favourite main course.

Why You’ll Love This Recipe

Bright and Fresh Flavours: A medley of garden-fresh vegetables accented with zesty lemon and fragrant herbs.
Quick and Easy: Ready in under 30 minutes, making it ideal for busy weeknights or last-minute gatherings.
Customizable: Swap vegetables, herbs, or dressings to suit your preferences or to use up what you have on hand.
Vegan and Allergy-Friendly: Free from animal products, dairy, and easily adaptable to gluten-free or nut-free diets.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

12 oz (340 g) fusilli or penne pasta
2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
1 cup broccoli florets
1 cup asparagus, trimmed and cut into 1-inch pieces
1 red bell pepper, thinly sliced
1 cup cherry tomatoes, halved
1 small zucchini, sliced into half-moons
½ cup frozen peas, thawed
Zest of 1 lemon
Juice of ½ lemon (about 1 tablespoon)
¼ cup fresh basil, chiffonade
2 tablespoons fresh parsley, chopped
Salt and freshly ground black pepper, to taste

Directions

Cook the pasta. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions. Reserve ½ cup of cooking water, then drain and set aside.
Blanch the vegetables. In the same pot of boiling water, drop in the broccoli and asparagus for 1 minute. Use a slotted spoon to transfer them to an ice bath to preserve colour and texture. Drain and set aside.
Sauté the aromatics. In a large skillet over medium heat, warm the olive oil. Add the garlic and sauté for 30 seconds until fragrant, taking care not to let it brown.
Combine vegetables. Add the bell pepper, zucchini, and peas to the skillet and cook for 2–3 minutes, stirring occasionally, until just tender. Stir in the blanched broccoli and asparagus until warmed through.
Toss with pasta. Transfer the drained pasta to the skillet. Add the reserved pasta water, lemon zest, lemon juice, basil, and parsley. Toss gently to coat all ingredients evenly. Season with salt and pepper to taste.
Chill and serve. Allow the salad to cool slightly before serving at room temperature, or refrigerate for 20 minutes for a chilled presentation.

Servings and timing

Servings: 4
Preparation time: 15 minutes
Cooking time: 10 minutes
Total time: 25 minutes

Variations

Add protein: Stir in cooked chickpeas or white beans for added protein.
Alternate vegetables: Substitute green beans, snap peas, or thinly sliced carrots for variety.
Dress it up: Fold in 2 tablespoons of vegan pesto, or drizzle with balsamic reduction before serving.
Spicy kick: Sprinkle in red pepper flakes or toss with a dash of hot sauce.

Storage/Reheating

Storage: Transfer leftovers to an airtight container and refrigerate for up to 3 days.
Reheating: This salad is best enjoyed chilled or at room temperature. If you prefer it warm, gently reheat in a skillet over low heat, adding a splash of water or olive oil to prevent drying. Do not microwave for extended periods, as this may wilt the vegetables.

FAQs

What type of pasta works best for this salad?

Any short, ridged pasta such as fusilli, penne, or rotini will hold the dressing and vegetable pieces well. Choose gluten-free varieties if needed.

Can I prepare this salad in advance?

Yes. You may cook the pasta and vegetables and store them separately in the refrigerator for up to 24 hours. Toss them together with the dressing and fresh herbs just before serving.

How can I make this recipe nut-free?

This recipe is naturally nut-free. Simply ensure any additional dressings or pestos you use do not contain nuts.

Is it possible to freeze pasta primavera salad?

Freezing is not recommended, as the texture of the vegetables and pasta may become mushy upon thawing.

Can I serve this salad warm?

Absolutely. While it is traditionally served chilled or at room temperature, you may gently reheat it in a skillet over low heat with a little olive oil.

How do I adjust the seasoning for a tangier flavour?

Increase the lemon juice or add a teaspoon of Dijon mustard to the dressing. Taste and adjust salt and pepper accordingly.

What are some protein-rich add-ins?

Cooked chickpeas, white beans, lentils, or cubed tofu can be gently folded in for added protein and texture.

Can I make this dish oil-free?

Yes. Omit the olive oil in the sauté step and toss the cooked ingredients with lemon juice and a splash of the reserved pasta water instead.

Which herbs pair well with this salad?

Fresh basil and parsley are classic choices. You may also experiment with mint, dill, or chives for a different herbal profile.

How do I keep the vegetables crisp?

Briefly blanch firmer vegetables (broccoli, asparagus) and immediately shock them in ice water. Sauté softer vegetables (zucchini, peppers) just until tender.

Conclusion

This Vegan Pasta Primavera Salad is a delightful celebration of seasonal vegetables and simple, clean flavours. Quick to prepare and endlessly adaptable, it provides a satisfying meal or accompaniment that caters to a variety of dietary needs. Whether for a casual lunch, potluck contribution, or elegant side dish, it is sure to become a go-to favourite in your recipe repertoire