If you’re on the hunt for a pasta salad that is loaded with fresh, crunchy vegetables, packed with flavor, and comes together in under 30 minutes, then this Spring Pasta Salad with Creamy Parmesan Vinaigrette is exactly what you need. Tender radiatore pasta is tossed with crisp Persian cucumbers, radishes, snap peas, petite peas, red onion, and crumbled feta, then coated in the most addictive creamy parmesan vinaigrette that you’ll want to drizzle on absolutely everything. It’s bright, fresh, and the kind of salad that disappears fast — consider yourself warned.

A wooden bowl filled with pasta salad containing rotini pasta, sliced cucumbers, radishes, red onion, green peas, asparagus, and crumbled feta cheese, set on a table with plates, cutlery, and a yellow napkin.

Friends, spring is well under way, and with it comes all of my favorite fresh, crunchy, colorful produce, and I am HERE for it. If you’ve been following along for a while, you know that I love a good pasta salad. There’s something about a big bowl of pasta salad that just feels right this time of year. It’s easy, it feeds a crowd, and it’s the kind of dish that tastes even better the next day.

Now, I have to talk about the pasta for a second, because it really does make a difference here. I used Pasta Garofalo radiatore for this recipe, and if you’ve never cooked with it before, it is a game-changer for pasta salads. The radiatore shape has all of these little ridges and grooves that catch and hold onto every bit of the dressing, which means that every single bite is coated in that creamy parmesan vinaigrette. Plus, when you cook it al dente, it holds its firmness even after being tossed with the dressing and chilled in the fridge — no mushy pasta here! It’s honestly the perfect pasta shape for a salad like this one, and once you try it, I don’t think you’ll go back.

And then there’s the dressing. Oh, the dressing. I know that pickle brine as a salad dressing ingredient might sound a little unexpected, but trust me on this one — it adds this bright, briny, tangy punch that balances out the richness of the parmesan and the sweetness of the honey perfectly. The whole dressing blends up in about 60 seconds and tastes like something you’d get at a really good restaurant.

An overhead view of ingredients on a table, including rotini pasta, cucumbers, radishes, snap peas, peas, chopped red onion, grated cheese, crumbled cheese, honey, olive oil, red vinegar, salt, and pepper. — To make this, you’ll need pasta, Persian cucumbers, radishes, snap peas, petite peas, red onion, feta, pickle brine, red wine vinegar, honey, garlic powder, salt, pepper, Parmigiano Reggiano, and olive oil.

A jar of creamy dressing with a spoon inside, surrounded by a bowl of pasta, a small bottle of olive oil, sliced cucumbers on a wooden board, and various bowls containing ingredients on a light countertop. — To make this, you’ll need pasta, Persian cucumbers, radishes, snap peas, petite peas, red onion, feta, pickle brine, red wine vinegar, honey, garlic powder, salt, pepper, Parmigiano Reggiano, and olive oil.

What You Need to Make This Spring Pasta Salad

Radiatore Pasta: I used Pasta Garofalo radiatore, and I highly recommend it for this recipe specifically. The ridged shape holds onto the dressing nicely, and it stays firm and never gets mushy. Cook it al dente for the best results.
Persian Cucumbers: Persian cucumbers are small, firm, and have a thin skin, which means they add the perfect crunch without getting watery or soggy. Slice them thin so that they distribute evenly throughout the salad. If you can’t find Persian cucumbers, an English cucumber works as a substitute.
Radishes: Thinly sliced radishes add a gorgeous pop of color and a mild peppery crunch to this salad. Slice them as thin as possible — a mandoline works great here if you have one!
Snap Peas: Finely chopped snap peas add the most satisfying crunch to this salad. I love how fresh and springy they taste.
Red Onion: Finely diced red onion adds a sharp, savory bite. If you want to mellow it out a bit, you can soak the diced onion in cold water for 10 minutes before adding it to the salad.
Petite Peas: Sweet little petite peas add a pop of color and a subtle sweetness that balances out the briny, tangy dressing.
Feta: Crumbled feta adds a creamy, salty, tangy element that ties everything together. I love using a good-quality block feta and crumbling it myself — it tends to be creamier and more flavorful than the pre-crumbled variety.
Olive Oil: A good quality olive oil forms the base of the dressing and brings it all together.
Pickle Brine: Before you scroll past this one — hear me out! Pickle brine is the secret ingredient in this dressing that adds a bright, tangy punch of flavor.
Red Wine Vinegar: A couple of tablespoons of red wine vinegar adds acidity and brightness to the dressing. It works in harmony with the pickle brine to make the dressing really pop.
Honey: A few tablespoons of honey balance out the acidity and add just the right amount of sweetness to the dressing.
Garlic Powder: Garlic powder adds a savory depth of flavor to the dressing without any of the sharpness you’d get from fresh garlic.
Kosher Salt & Black Pepper: Simple seasoning goes a long way here. Season to taste and adjust as needed.
Parmigiano Reggiano: Finely grated Parmigiano Reggiano blends right into the dressing, giving it a rich, nutty, savory flavor that makes it absolutely irresistible. I recommend grating it as finely as possible so that it fully incorporates into the dressing.

A metal pot filled with cooked mafaldine pasta, with a slotted spoon lifting some noodles. The pasta has a wavy, ruffled edge. The scene is brightly lit, with part of a dish, cutting board, and bottle visible nearby.

How to Make This Easy Spring Pasta Salad

To make this salad, start by bringing a large pot of well-salted water to a boil. Cook the radiatore pasta according to the package directions, until it’s al dente — you want it to have a little bite to it, since it will continue to soften slightly as it sits in the dressing. Once it’s done, drain it and set it aside to cool slightly.

While the pasta is cooking, prepare the dressing. Add the olive oil, pickle brine, red wine vinegar, honey, garlic powder, kosher salt, ground black pepper, and finely grated Parmigiano Reggiano to a small blender and blend until the dressing is smooth and creamy. Give it a taste and adjust the seasoning as needed — if you want it a little tangier, add a touch more red wine vinegar; if you want it sweeter, add a bit more honey.

A wooden bowl filled with radiatori pasta, green peas, sliced cucumbers, chopped red onions, sliced radishes, snap peas, and crumbled cheese, arranged in sections. Cutting boards with veggies are nearby. — *Add the cooked pasta to a very large bowl. Add the sliced cucumbers, radishes, chopped snap peas, petite peas, red onion, and crumbled feta on top of the pasta.*

A wooden bowl filled with pasta, green peas, sliced cucumbers, chopped red onion, sliced radishes, snap peas, crumbled feta, and creamy dressing being poured over the salad. — *Add the cooked pasta to a very large bowl. Add the sliced cucumbers, radishes, chopped snap peas, petite peas, red onion, and crumbled feta on top of the pasta.*

Next, prepare the vegetables. Slice the Persian cucumbers and radishes thinly, finely chop the snap peas, dice the red onion, and thaw the petite peas if they were frozen.

Add the cooked pasta to a very large bowl. Add the sliced cucumbers, radishes, chopped snap peas, petite peas, red onion, and crumbled feta on top of the pasta. Pour the creamy parmesan vinaigrette over everything, then toss until the pasta and vegetables are fully coated in the dressing. Serve immediately, or cover and refrigerate until ready to eat. Store any leftovers in an airtight container in the fridge for up to three days.

If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new!