Everyone needs a delicious meal Spring pasta salad in their repertoire. There’s just something about colorful, packable pasta tastes Like beach days and picnics in the park. However, a family reunion-style pasta salad, made with mayonnaise that’s very questionable when served at room temperature, is a no-brainer for me. Luckily, today’s recipe is a bit far fetched—made with green olives, artichoke hearts, lemon, and tons of shaved parm, it’s got that spicy, savory, and savory punch that really elevates the mood. Summer dinner party condition. Read on to see how this spring pasta salad comes together, plus some tips for pasta salad success.
My inspiration for this pasta salad actually came from one of my favorites Pizza in Jelena, IMHO the best Italian place in LA. It has green olives, gucelle (an Italian cured meat), and chile to keep warm, and the combo is totally addictive. I wanted the same flavor in pasta form, swapping out the crunchy bacon for cheese and Parmesan instead of mozzarella. the goal? For a delicious blend of flavors in one perfect morsel.
How to make spring pasta salad
A recipe made for warm-weather gatherings should be totally breezy and refreshing, so I made this pasta salad to be super easy—you can mix it all together in less than 30 minutes.
First, I bring the pasta water to a boil, because I want to cook the pasta and let it cool a bit before adding it to the rest of our ingredients.
While the pasta is cooking, I make the shimmery sauce by adding the parsley, lemon peel and juice, shallots, garlic, and olive oil to a blender. Thin it out a bit with hot water, then mix it up and store it in a mason jar until I’m ready to use it.
I grab my largest serving bowl, add the cooked and drained pasta, then toss in the green olives, artichokes, crumbled bacon, and pistachios (that crunch is so essential).
Next, I drizzle a generous dollop of green salsa with some salt and pepper, toss it around until every piece of pasta is lightly coated, then add a handful of arugula and a ridiculous amount of Parmesan. Flip it again, add as much heat with the red pepper flakes as you like, and it’s ready to roll.
Bring it to a banquet or on a picnic
I often get questions from you guys about what dishes to bring to a gathering, and this pasta salad just happens to be perfect. the food side.
First, it can be completely prefabricated, and holds up beautifully when transported. back in my country Catering daysI soon learned which dishes tasted good after sitting at the buffet for an hour, versus which ones were sad and awful. Pasta salads prove to be one of the heartier options, and the ingredients in this meal are really just right for hanging around for a while.
This is also a really versatile dish that is a crowd pleaser with kids and adults alike. I brought it to a pool party last weekend, and everyone came back for seconds and took home the leftovers. It’s full of vegetables and makes a delicious side dish with grilled chicken or A piece of meatBut it’s also filling enough to serve as a main course.
Tips for success
Here are a few things to know that will make this recipe a home experience.
What do you serve with spring pasta salad?
For a simple weeknight dinner, this pasta salad is rich enough to be a one-dish meal—with a glass of iced rosé and, officially, spring.
For a gathering, I like to grill up some marinated chicken, salmon, or steak, and serve them alongside. Since it’s packed with vegetables and pasta, it’s the only side dish you need.
How to store leftovers
I can say from experience that this pasta salad is just as delicious the next day—simply store leftovers in an airtight container in the fridge, and serve cold or at room temperature.
Ideas for exchanges and modifications
This pasta salad is the perfect dish to savor based on what’s in season and your personal preferences. Some ideas:
- Make it vegan by omitting the bacon.
- Turn it into an antipasto salad by adding these little balls of fresh mozzarella.
- Substitute any green vegetables for olives and artichokes—crunchy peas, roasted zucchini, or lightly cooked broccoli will all make delicious additions.
- You can use any short pasta—gemelli, fusilli, or penne all work great in this dish.
Other Spring Pasta Salads You’ll Love:
We obviously love warm-weather pasta salads here, and here are some other favorites from our archives:
Pasta salad with feta sauce and tahini
Scroll through for the recipe, and if you made your own Spring Noodle Salad, be sure to leave a rating and comment below.
Pack a bright and flavourful spring pasta salad for every picnic all season long. It’s so easy to stir together, it’s packed with vegetables and so much flavor.
- 1 fairy Cavatappi or other short, curly noodles, cooked according to package directions
- 1/2 cup Green olives, cut in half (I buy Castelvetrano or Cerignola)
- 1/2 cup Chopped roasted and salted pistachios
- 2 – 3 Crispy bacon strips, crumbled
- 1/2 cup Artichoke hearts, quartered
- Spring Green Dressing (below)
- 2 Glasses watercress
- Kosher salt and freshly ground black pepper
- Red pepper flakes to taste
- Plenty of freshly grated Parmesan cheese, if desired
To prepare the green sauce:
1/2 bunch of parsley
2 lemons, zest and juice
1 clove of garlic
3/4 cup of olive oil
2 tablespoons of honey
2 tablespoons of hot water
Salt and Pepper
- First prepare the sauce by combining all the ingredients in a blender. Store in a mason jar in the refrigerator until ready to use.
- Add cooked pasta to a large serving bowl.
- Add the olives, pistachios, bacon, artichoke hearts, and a generous drizzle of dressing.
- Stir well – add more sauce if needed.
- Add the arugula, red pepper flakes, and Parmesan. Give it a little taste of spice.
- Serve with more red pepper flakes and Parmesan spread across the table.
- You can make this pasta salad in advance – mix all the ingredients and store in the fridge until ready to serve.
- Use any short pasta you like: gemelli, fusilli, cavatappi, or penne, they all work great.
- Feel free to make it vegan by omitting the bacon.
- Double or triple the recipe to serve the crowd.
- Preparation time: 30
- Cooking time: 10
- category: Pasta, side dish
Key words: Spring pasta salad, easy side dish, side dish