Spring is the perfect time to trade heavy, creamy pasta salads for bright, fresh versions bursting with seasonal produce. From lemon asparagus and pesto pea to strawberry spinach and lemon ricotta — these 19 pasta salads are light, colorful, and packed with spring flavor. Perfect for picnics, potlucks, and weeknight dinners.
These recipes use fresh ingredients like asparagus, peas, arugula, radishes, snap peas, artichokes, and herbs. Most come together in 20 minutes and can be made ahead — the flavors actually improve overnight. They're crowd-pleasers that work as a main dish or a side.
Whether you're hosting Easter brunch, a baby shower, or just need a quick weeknight meal, these spring pasta salads deliver. They're versatile, vegetarian-friendly, and absolutely delicious. Let's celebrate the season with pasta!
So grab your farmers market haul and a big bowl. These 19 spring pasta salads will become your go-to recipes all season long!
19 BEST SPRING PASTA SALADS (FRESH SEASONAL RECIPES FOR EVERY OCCASION)
19. Asparagus & Lemon Pasta Salad
This Asparagus & Lemon Pasta Salad is bright, fresh, and so easy. Roasted asparagus, lemon zest, Parmesan, and fresh herbs tossed with pasta. A simple lemon-olive oil dressing ties it together. Ready in 20 minutes. Perfect for Easter or spring brunch. Light, healthy, and bursting with flavor. A seasonal favorite!
Ingredients:
- 12 oz pasta, 1 lb asparagus (chopped, roasted), zest of 2 lemons
- ¼ cup olive oil, ½ cup Parmesan, ¼ cup fresh parsley, salt, pepper
Instructions:
- Cook pasta. Roast asparagus at 400°F for 10 minutes.
- Whisk lemon juice, zest, oil, salt, pepper. Toss with pasta, asparagus, Parmesan, parsley.
18. Pesto Pea & Mozzarella Pasta
This Pesto Pea & Mozzarella Pasta is herby, creamy, and so easy. Rotini pasta tossed with basil pesto, sweet peas, fresh mozzarella balls, and toasted pine nuts. Ready in 15 minutes. Serve cold or at room temperature. It's a lighter alternative to mayo-based pasta salads. Perfect for picnics and potlucks!
Ingredients:
- 12 oz rotini, 1 cup basil pesto, 1 cup frozen peas (thawed)
- 8 oz fresh mozzarella balls, ¼ cup pine nuts (toasted)
Instructions:
- Cook pasta, rinse with cold water, drain.
- Toss with pesto, peas, mozzarella, pine nuts. Serve chilled or at room temperature.
17. Strawberry & Arugula Pasta Salad
This Strawberry & Arugula Pasta Salad is sweet, peppery, and gorgeous. Pasta, fresh arugula, sliced strawberries, goat cheese, and candied pecans tossed in a balsamic vinaigrette. It's like the classic salad but in pasta form. Make it for spring brunch or a baby shower. So colorful and delicious!
Ingredients:
- 12 oz pasta, 4 cups arugula, 2 cups strawberries (sliced)
- 4 oz goat cheese, ½ cup candied pecans, ¼ cup balsamic vinaigrette
Instructions:
- Cook pasta, rinse, drain.
- Combine pasta, arugula, strawberries, goat cheese, pecans. Toss with dressing.
16. Lemon Ricotta Pasta with Peas
This Lemon Ricotta Pasta with Peas is creamy without being heavy. Whisk ricotta, lemon, and Parmesan into a sauce, then toss with pasta and sweet peas. The ricotta makes it silky and rich without cream. Ready in 20 minutes. Perfect for a quick spring dinner that tastes fancy. So bright and delicious!
Ingredients:
- 12 oz pasta, 1 cup ricotta, ½ cup Parmesan, zest of 2 lemons, 1 cup peas
Instructions:
- Cook pasta, reserve ½ cup pasta water. Add peas last minute.
- Whisk ricotta, Parmesan, lemon, pasta water. Toss with pasta and peas. Top with mint.
15. Artichoke & Sun-Dried Tomato Orzo
This Artichoke & Sun-Dried Tomato Orzo is packed with Mediterranean flavor. Orzo pasta, marinated artichoke hearts, sun-dried tomatoes, Kalamata olives, and feta tossed in a red wine vinaigrette. Make it a day ahead — the flavors meld beautifully. Perfect for picnics. A unique and delicious spring pasta salad!
Ingredients:
- 1 cup orzo, 1 jar artichoke hearts, ½ cup sun-dried tomatoes, ½ cup olives, ½ cup feta
- ¼ cup red wine vinegar, ½ cup olive oil, fresh parsley
Instructions:
- Cook orzo, rinse, drain.
- Whisk vinegar and oil. Toss with orzo, artichokes, tomatoes, olives, feta, parsley.
14. Spring Radish & Snap Pea Pasta
This Radish & Snap Pea Pasta is crunchy, peppery, and so fresh. Thinly sliced radishes, sugar snap peas, and fresh dill tossed with pasta in a lemon vinaigrette. Top with crumbled feta. It's light, healthy, and celebrates spring produce. Ready in 15 minutes. A perfect side for grilled salmon or chicken!
Ingredients:
- 12 oz pasta, 1 cup snap peas (sliced), 6 radishes (thinly sliced)
- ¼ cup fresh dill, ½ cup feta, 3 tablespoon lemon juice, ¼ cup olive oil
Instructions:
- Cook pasta, rinse, drain.
- Whisk lemon juice, oil, salt, pepper. Toss with pasta, snap peas, radishes, dill, feta.
13. Creamy Avocado & Cilantro Pasta Salad
This Creamy Avocado & Cilantro Pasta Salad is dairy-free and so creamy. Blend avocado, cilantro, lime, garlic, and olive oil into a vibrant sauce. Toss with pasta, corn, black beans, and cherry tomatoes. It's healthy, gluten-free (use chickpea pasta), and absolutely delicious. A spring-fresh twist on pasta salad!
Ingredients:
- 12 oz pasta, 2 avocados, 1 cup cilantro, 2 limes, 1 can corn, 1 can black beans, 1 cup tomatoes
Instructions:
- Cook pasta, rinse, drain.
- Blend avocado, cilantro, lime, health benefits of garlic, oil until smooth. Toss with pasta, corn, beans, tomatoes.
12. Broccoli & Cheddar Pasta Salad
This Broccoli & Cheddar Pasta Salad is like a deconstructed broccoli cheddar soup. Pasta, fresh broccoli florets, sharp cheddar, red onion, and crispy bacon tossed in a creamy Greek yogurt ranch dressing. Make it a day ahead. It's hearty enough for a main dish and always a crowd-pleaser. So addictive!
Ingredients:
- 12 oz pasta, 2 cups broccoli florets, 1 ½ cups cheddar, 6 slices bacon, ¼ red onion, ½ cup ranch
Instructions:
- Cook pasta, blanch broccoli 1 minute, drain.
- Toss with cheddar, bacon, onion, ranch. Refrigerate 1 hour before serving.
11. Lemony Arugula & Farfalle
This Lemony Arugula & Farfalle is peppery, bright, and so easy. Bow-tie pasta tossed with fresh arugula, shaved Parmesan, toasted pine nuts, and a lemon-garlic vinaigrette. The heat from the pasta slightly wilts the arugula. Serve warm or at room temperature. Ready in 15 minutes. A spring classic!
Ingredients:
- 12 oz farfalle, 4 cups arugula, ½ cup Parmesan (shaved), ¼ cup pine nuts, 3 tablespoon lemon juice, ¼ cup olive oil
Instructions:
- Cook pasta, drain (reserve a little pasta water).
- Whisk lemon juice, oil, garlic. Toss warm pasta with arugula, dressing, Parmesan, pine nuts.
10. Spring Vegetable Orzo with Feta
This Spring Vegetable Orzo is light, lemony, and packed with veggies. Orzo pasta, asparagus, peas, radishes, and fresh herbs tossed in a lemon-Dijon vinaigrette. Top with crumbled feta. It's elegant enough for Easter brunch but easy enough for a weeknight. Make it ahead — it tastes even better the next day!
Ingredients:
- 1 cup orzo, 1 cup asparagus (chopped), 1 cup peas, 4 radishes, ¼ cup herbs, ¼ cup lemon, ¼ cup oil, ½ cup feta
Instructions:
- Cook orzo, blanch asparagus and peas 1 minute, drain.
- Whisk lemon, oil, Dijon. Toss orzo with vegetables, herbs, dressing, feta.
9. Caprese Pasta Salad
This caprese pasta salad is a summer favorite that works beautifully in spring. Pasta, cherry tomatoes, fresh mozzarella pearls, and basil tossed in a balsamic vinaigrette. Drizzle with balsamic glaze before serving. It's fresh, colorful, and ready in 15 minutes. Perfect for picnics, potlucks, or a light dinner.
Ingredients:
- 12 oz pasta, 2 cups cherry tomatoes, 8 oz mozzarella pearls, ½ cup basil, ¼ cup balsamic, ½ cup olive oil
Instructions:
- Cook pasta, rinse, drain.
- Whisk balsamic, oil, salt, pepper. Toss with pasta, tomatoes, mozzarella, basil. Drizzle with balsamic glaze.
8. Pesto Chicken Pasta Salad
This Pesto Chicken Pasta Salad is hearty enough for a main dish. Grilled chicken, pesto, pasta, cherry tomatoes, fresh mozzarella, and arugula. Toss with extra pesto and a splash of lemon. It's protein-packed and so flavorful. Make it with leftover rotisserie chicken. Perfect for lunch meal prep!
Ingredients:
- 12 oz pasta, 2 cups shredded grilled chicken, 1 cup pesto, 1 cup tomatoes, 8 oz mozzarella, 2 cups arugula
Instructions:
- Cook pasta, rinse, drain.
- Toss pasta with chicken, pesto, tomatoes, mozzarella, arugula.
7. Honey Mustard Pasta Salad
This Honey Mustard Pasta Salad is creamy, tangy, and sweet. Rotini pasta tossed with diced ham, cheddar cheese, peas, and red onion in a honey mustard dressing (mayo, honey, Dijon, apple cider vinegar). It's like a deconstructed ham and cheese sandwich in pasta form. A family favorite for spring picnics!
Ingredients:
- 12 oz rotini, 1 cup diced ham, 1 cup cheddar, 1 cup peas, ¼ red onion, ½ cup honey mustard dressing
Instructions:
- Cook pasta, rinse, drain. Toss with ham, cheese, peas, onion, dressing. Refrigerate 1 hour.
6. Shrimp & Lemon Pasta Salad
This Shrimp & Lemon Pasta Salad is light, elegant, and so flavorful. Grilled or sautéed shrimp, pasta, asparagus, lemon zest, and fresh dill tossed in a lemon-garlic vinaigrette. Serve chilled or at room temperature. Perfect for bridal showers, brunch, or a fancy spring dinner. It's make-ahead friendly and impressive!
Ingredients:
- 12 oz pasta, 1 lb shrimp (cooked), 1 lb asparagus, zest of 2 lemons, ¼ cup fresh dill, ¼ cup olive oil
Instructions:
- Cook pasta, rinse, drain. Whisk lemon juice, zest, oil. Toss with pasta, shrimp, asparagus, dill.
5. Garlic Scape Pesto Pasta
Garlic scapes are a spring treasure! This pesto is made from garlic scapes, almonds, and Parmesan. Toss with pasta, cherry tomatoes, and fresh basil. It's garlicky but not overpowering, bright, and so fresh. A unique spring dish that everyone will love. Make extra pesto to freeze. A seasonal must-try!
Ingredients:
- 12 oz pasta, ½ cup garlic scapes, ¼ cup almonds, ½ cup Parmesan, ½ cup oil, 1 cup tomatoes
Instructions:
- Cook pasta, rinse, drain. Blend scapes, almonds, Parmesan, oil until smooth. Toss with pasta and tomatoes.
4. Pea & Mint Pasta with Feta
This Pea & Mint Pasta with Feta is bright, refreshing, and so simple. Sweet peas, fresh mint, lemon, and crumbled feta tossed with pasta. A light olive oil dressing ties it together. Ready in 15 minutes and perfect for spring celebrations. Serve with grilled lamb or salmon. So elegant!
Ingredients:
- 12 oz pasta, 2 cups peas, ½ cup mint, ½ cup feta, ¼ cup lemon juice, ¼ cup olive oil
Instructions:
- Cook pasta, rinse, drain. Whisk lemon, oil. Toss with pasta, peas, mint, feta.
3. Italian Sausage & Roasted Veggie Pasta
This Italian Sausage & Roasted Veggie Pasta is hearty and satisfying. Roasted bell peppers, zucchini, and red onion tossed with sliced Italian sausage, pasta, and a red wine vinaigrette. Top with Parmesan and fresh basil. Serve warm or at room temperature. A complete meal in one bowl!
Ingredients:
- 12 oz pasta, 1 lb Italian sausage, 1 bell pepper, 1 zucchini, 1 onion, ¼ cup red wine vinegar, ½ cup oil, Parmesan, basil
Instructions:
- Cook pasta. Roast vegetables at 400°F for 15 minutes. Cook sausage.
- Whisk vinegar, oil. Toss pasta with sausage, vegetables, dressing, Parmesan, basil.
2. Asparagus & Bacon Pasta Salad
This Asparagus & Bacon Pasta Salad is smoky, savory, and so good. Roasted asparagus, crispy bacon, pasta, and Parmesan tossed in a lemon-garlic dressing. The bacon adds saltiness that balances the bright lemon. Serve warm or cold. It's a guaranteed hit at any spring gathering. So simple but so flavorful!
Ingredients:
- 12 oz pasta, 1 lb asparagus, 8 slices bacon, ½ cup Parmesan, ¼ cup lemon juice, ¼ cup olive oil
Instructions:
- Cook pasta, rinse, drain. Whisk lemon, oil. Toss with pasta, asparagus, bacon, Parmesan.
1. Lemon Ricotta Pasta with Spring Peas
This Lemon Ricotta Pasta with Spring Peas is our #1 spring pasta salad. Creamy ricotta, fresh lemon, sweet peas, and mint come together in minutes. Toss with pasta and a splash of pasta water for a silky sauce. It's light, bright, and tastes like spring on a plate. Ready in 15 minutes. Pure perfection!
Ingredients:
- 12 oz pasta, 1 cup ricotta, 1 cup peas, zest of 2 lemons, ½ cup Parmesan, ¼ cup mint
Instructions:
- Cook pasta, reserve ½ cup pasta water. Add peas during last minute.
- Whisk ricotta, lemon, Parmesan, pasta water. Toss with pasta and peas. Top with mint.
FAQs About Best Spring Pasta Salads
What pasta shapes work best for pasta salads?
Short sturdy shapes work best — rotini, penne, farfalle, fusilli, shells, and orecchiette all hold dressing well and are easy to eat. Avoid long noodles like spaghetti which are difficult to toss and serve. According to culinary tradition, pasta salads became popular in the United States in the 1980s and have since become a staple of American potlucks and BBQs.
Should I rinse pasta for pasta salad?
Yes — rinsing with cold water stops cooking, prevents clumping, and cools the pasta quickly for salads. This is the one case where rinsing pasta is actually recommended. For more spring recipe inspiration, see our 15 easy spring salad recipes.
How far ahead can I make pasta salads?
Most pasta salads can be made 1-2 days ahead — many actually taste better the next day as flavors meld. If using fresh greens like spinach or lettuce, add those right before serving to keep them crisp and fresh.
How do I keep pasta salad from drying out?
Reserve extra dressing and add it right before serving — pasta absorbs dressing as it sits. A drizzle of benefits of olive oil also helps loosen and refresh a salad that's been sitting in the fridge.
What main dishes pair with spring pasta salads?
Grilled chicken, salmon, shrimp, and lamb all pair beautifully with spring pasta salads. Browse our 17 best spring dinner ideas for complete seasonal meal inspiration.
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