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Springtime Vegetable Pasta Salad in white bowl with lemons and wooden serving spoon on marble

Springtime Vegetable Pasta Salad

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  • Author: Aberdeen
  • Total Time: 20 minutes
  • Yield: 4 1x


Quick and easy spring inspired, vegan rotini pasta salad chock full of veggies with a zesty lemon and herb vinaigrette.


Units Scale
  • 1 lb rotini pasta
  • 1 lb asparagus, woody ends trimmed and discarded, sliced into 1 inch pieces
  • 1 cup frozen spring peas, thawed
  • 1/2 cup English cucumber, quartered and sliced
  • 1/2 cup radishes, halved and sliced
  • 1 tablespoon fresh dill, roughly minced
  • 1 teaspoon fresh lemon thyme leaves
  • 1 teaspoon fresh sage leaves
  • 1 tablespoon lemon juice
  • 2-3 tablespoons extra virgin olive oil
  • Coarse salt and ground black pepper to taste


  1. Cook pasta according to box instructions. Rinse under cold water, drain and set aside.
  2. Bring 4 cups of water to a boil in a large pot. Add asparagus and boil until tender, about 3 minutes. Drain and place in a bowl of ice water to stop the cooking for 1 minute. Pat dry, slice into inch long pieces and set aside.
  3. In a large bowl, mix all ingredients together until combined. Add salt and pepper to taste. Keep chilled until ready to serve.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes