Spring Pasta Salad

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.

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This Spring Pasta Salad with Creamy Parmesan Vinaigrette is the ultimate warm-weather crowd-pleaser — loaded with crisp cucumbers, radishes, snap peas, feta, and tender radiatore pasta, all tossed in a tangy, creamy parmesan dressing you'll want to put on everything. It comes together in under 30 minutes and gets even better as it sits, making it a perfect make-ahead dish for entertaining.

Course Main Course, Salad, Side Dish

Cuisine American

Keyword Refined Sugar Free

Servings Servings

Calories 421kcal

Author Nicole Modic

Ingredients

For the Pasta Salad:

1 Package Radiatore⁣ I used Pasta Garofalo
4 Persian Cucumbers sliced thin⁣
1 Cup Radishes sliced thin⁣
1 ½ Cups Snap Peas chopped finely⁣
½ Red Onion finely diced⁣
1 Cup Petite Peas
1 Cup Feta crumbled⁣

For the Creamy Parmesan Vinaigrette:

⅓ Cup Olive Oil
2 Tablespoons Pickle Brine
2 Tablespoons Red Wine Vinegar
3 Tablespoons Honey
1 Teaspoon Garlic Powder
½ Teaspoon Kosher Salt
½ Teaspoon Ground Black Pepper
½ Cup Parmigiano Reggiano Cheese finely grated⁣

Instructions

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.
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.

Nutrition