Spring Pasta Salad With Asparagus

Spring Pasta Salad with Asparagus is a celebration of fresh, simple flavors that feel like a breath of warm air after a long winter. The crisp asparagus brings just the right touch of green, while tender pasta carries everything with an easy, comforting bite.

Bright, cheerful, and lightly dressed, it’s a dish made to enjoy any time the season calls for something light and lively. Pair it with a glass of your favorite wine or enjoy it as a sunny lunch that feels like a small Italian feast.

Ingredients

Bright, fresh, and simple—this Spring Pasta Salad with Asparagus is the perfect way to celebrate all those lovely green flavors coming into season. With tender pasta, crisp asparagus, sweet peas, and little bites of creamy mozzarella, it’s an easy dish that feels like spring in every forkful. Here’s what you’ll need to bring it all together.

• 10 ounces gemelli pasta
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 cup fresh peas
• 8 ounces mozzarella balls (bocconcini)
• 1/2 cup fresh basil, chopped
• 1/4 cup fresh purple basil or microgreens
• 2 tablespoons olive oil
• 1 clove garlic, minced
• 1 teaspoon lemon zest
• Salt, to taste
• Freshly ground black pepper, to taste
• 1 tablespoon white wine vinegar or lemon juice

Instructions

Let’s get this spring salad going with lovely fresh asparagus and peas, tender gemelli pasta, and those creamy mozzarella bites. It comes together quickly and feels light but satisfying—perfect for a sunny lunch or a side at dinner.

1. Boil the pasta: Bring a large pot of salted water to a boil and cook the gemelli pasta until just tender, about 9-11 minutes, then drain and set aside while you prep the veggies.
2. Cook the asparagus: Heat 1 tablespoon of olive oil in a pan over medium heat, add the asparagus pieces, and sauté until bright green and tender-crisp, about 3-4 minutes.
3. Add garlic and peas: Toss the minced garlic and fresh peas into the pan with the asparagus, cooking for another 2 minutes until fragrant and warmed through.
4. Mix dressing: In a small bowl, combine the remaining olive oil, lemon zest, and white wine vinegar or lemon juice, seasoning with salt and pepper to taste.
5. Toss everything together: In a large bowl, combine the cooked pasta, sautéed asparagus and peas, mozzarella balls, and both kinds of basil; pour over the dressing and gently mix until well coated.
6. Final seasoning: Taste and adjust salt and pepper if needed, then let the salad sit for a few minutes so the flavors can mingle before serving.

Tweaks and Additions

This spring pasta salad is already a delight, but a few little tweaks and extras can give it an even more vibrant and tasty twist. Think of these like little nudges from the kitchen that bring new layers of flavor or a touch of freshness—no fuss, just love on the plate.

• Swap Gemelli for Orecchiette: Orecchiette pasta holds onto the dressing beautifully and adds a fun, ear-shaped twist that’s playful yet practical.
• Add Toasted Pine Nuts: Toss in some toasted pine nuts for a bit of crunch and that toasty, nutty flavor that pairs so well with spring veggies and mozzarella.
• Use Lemon Basil Instead of Regular Basil: If you can find it, lemon basil gives that bright herbal note an extra zing that lifts the whole salad.
• Stir in Fresh Mint: A few torn fresh mint leaves add a surprising cool freshness that complements peas and asparagus perfectly.
• Add a Pinch of Chili Flakes: For just a whisper of heat, sprinkle a small pinch of chili flakes into the dressing—nothing overpowering, just a little playful kick.
• Include Cherry Tomatoes: Halved cherry tomatoes add juicy bursts of sweetness and a lovely pop of color to the mix.
• Swap White Wine Vinegar for Sherry Vinegar: Sherry vinegar lends a richer, slightly sweeter acidity that can deepen the dressing’s flavor without stealing the show.
• Finish with a Drizzle of Aged Balsamic: Just a thin drizzle over the top brings a glossy, sweet-tart finish that’s like a little gift at the end, perfect for bright spring salads.