Spring Pasta Salad

Plus a Cinco De Mayo-friendly mocktail

Ever have a week where you feel you don’t have much to share? This is one of those weeks for me. It’s been sunny and in the 80s, and I’ve been struggling to want to do anything other than be outside. Sitting inside sounds about as appealing as paying taxes — which is to say, not appealing at all. Nonetheless, we persist!

Cinco de Mayo is coming up, and a spicy mango mocktail margarita sounds perfect. Despite the warm weather indicating summer’s on its way, it is indeed spring, and a pasta salad celebrating spring’s abundance is worthy of a try. You’ll find recipes for the mocktail margarita and a spring pasta salad below. If you try either, let me know how they come out!

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Spicy Mango Mocktail Margarita

Mocktail Mango Margarita | Photo by Brogan Dearinger

I shared this last year, but it’s just as good today as it was when I first shared it! Might I suggest this, paired with your favorite Mexican food, for a Cinco de Mayo meal?

Find the full recipe here!

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Spring Pesto Pasta Salad Recipe

Serves 4

This pasta salad hits all the spring notes. Tender-crisp asparagus, peas, green onion, feta, green onions, herbs, and a lemon pesto vinaigrette all come together with a fun pasta shape. This pasta salad will be your go-to for any spring gatherings!

Spring Pasta Salad | Photo by Brogan Dearinger

Ingredients

For the lemony pesto vinaigrette

• 2 tablespoons pesto

• Juice and zest of one small lemon

• 1/4 cup olive oil

• 1/2 teaspoon salt

• 1-2 cracks of freshly ground black pepper (or 1/4 teaspoon)

For the pasta salad

• 2 teaspoons salt

• 1/2 pound pasta

• 1/2 pound asparagus, cut into 1” pieces

• 1 bunch green onion, thinly sliced

• 1/2 cup frozen peas

• 3 ounces feta, crumbled

• 1 tablespoon fresh parsley, chopped

Instructions

1. Make the dressing. In a medium bowl or 1-cup liquid measuring cup, add the pesto, lemon juice, and zest. Whisk to combine. Slowly drizzle the olive oil in, whisking vigorously as you drizzle to emulsify the dressing, until fully combined. Taste and add salt and pepper, adding more or less than listed depending on your preference.

2. Boil the pasta. Over high heat in a large pot, add 4 quarts of water, the 2 teaspoons of salt, and bring it to a boil. Boil the pasta until al dente according to package directions. Remove the pasta with a slotted spoon, leaving the water in the pot.

3. Bring the water back to a boil, then add the asparagus and cook for 2 minutes, or until the asparagus is vibrant green and a little tender. It should still have a lot of crunch to it! Once the asparagus is cooked, remove from the pot, then put into a medium bowl filled halfway with ice and water to stop the cooking.

4. Cook the frozen peas in the microwave following the package directions.

5. Assemble the salad. Add the pasta, asparagus, green onion, frozen peas, feta, and parsley to a large bowl. Add the dressing, then stir to combine. Enjoy!

Notes

1. I used Costco's Kirkland Signature pesto. It's the only store-bought pesto I've found I like! You can make your own or use your favorite store-bought. Some pesto is saltier than others, so be sure to taste the dressing before adding salt!

2. Don't like pesto? This pasta salad doesn't have an overbearing pesto flavor, but you could always use a lemon vinaigrette instead! Just use the dressing recipe from my citrusy beet salad.

3. I used parsley because it’s what I had on hand. You can substitute dried parsley if you don’t have fresh. Other herbs would be tasty in this as well. Try dill, mint, and/or basil!