Spring Pasta Salad

Ready to meet the salad of the season? Dig into my spring pasta salad with green peas, prosciutto, and fresh parmesan cheese. Mixed with fresh herbs and topped with a zesty lemon dressing, this salad packs a bold, unforgettable flavor. 

Spring asparagus pasta salad 

Picture it – flowers blooming, birds chirping, and me, in the kitchen chopping greens with never-before-seen vigor. 

What is it about springtime that always has me acting salad-crazy? 

Longer days call for fresh and flavorful salad recipes, filled with nutritious veggies and tasty add-ins to satisfy. And today, I’m sharing just that – my spring pasta salad with green peas!

This salad looks (and tastes) super impressive, but it’s remarkably easy to prepare. Plus, it’s perfect for meal prep.  

Learn how to make my spring pasta salad recipe, complete with crispy prosciutto, chopped asparagus, and fresh herbs. Then, top it off with a bright lemon dressing for extra yum. 

Ingredients needed

Here’s a little bit about everything that goes into my spring pasta salad and zesty lemon dressing. 

Asparagus pasta salad 

• Orecchiette pasta: The base of this salad is 1lb of orecchiette pasta. You can use any pasta shape that you prefer. Farfalle or fusilli both make good alternatives!
• Asparagus tips: 8 oz of asparagus tips gives this salad a bold green color and a lovely crunch. 
• Frozen peas: One cup of frozen peas adds nutrition, color, and plant-based protein content to this salad.
• Prosciutto: I include 8–10 slices of prosciutto for a salty, umami flavor. 
• Radish: I love all things crunchy, so I add one cup of sliced radish to this recipe. Their peppery flavor is a yummy addition. 
• Parmesan cheese: To pair with the salty prosciutto, this salad calls for ¾ cup of diced parmesan cheese, plus more for topping. 
• Parsley: ¼ cup of chopped parsley makes this salad taste super refreshing. 
• Mint: Finally, I add ¼ cup of chopped mint to my spring pasta salad for extra brightness. 

Lemon salad dressing

• Lemon juice: The base of this salad dressing is the juice of 2 large lemons. This makes the salad taste bright and zesty, cutting through the fatty prosciutto. 
• Lemon zest: 2 tsp of lemon zest gives this dressing a strong lemon flavor; it’s essential!
• Olive oil: For healthy fat, I add ½ cup olive oil to this dressing. Use good-quality olive oil for the best flavor possible. 
• Shallot: For aromatics, I add 1 small diced shallot. Shallots have a milder, sweeter flavor than yellow onion. They give just enough flavor without overpowering the rest of the ingredients. 
• Honey: To sweeten this dressing, I include 2 tbsp of honey. For a vegan alternative, maple syrup works just as well.
• Dijon mustard: 2 tbsp of dijon mustard gives this dressing great tang and depth. 
• Garlic: Garlic is essential! This recipe calls for 2 minced cloves.  
• Salt + pepper: Finally, I add 2 tsp salt and 1 tsp pepper to enhance all of the flavors in this pasta salad recipe. 

Kitchen tools required

Gather a few kitchen essentials to cook this fresh spring pasta salad:

• Large pot 
• Colander
• Baking sheet
• Parchment paper 
• Large mixing bowl
• Large glass measuring cup
• Whisk 

You’ll also need some measuring cups, including 1 cup, ½ cup, ¼ cup, 1 tbsp, and 1 tsp. 

How to make spring pasta salad

The first step in this asparagus pasta salad recipe is to prepare the pasta. Start by heating a large pot of water and cooking your pasta noodles according to the package. 

Once there are 3 minutes left, add 1 cup of frozen peas and 8 oz of asparagus tips to the pasta water. After it has cooked, drain your ingredients and rinse them with cold water. Set aside in a large mixing bowl. 

Meanwhile, preheat your oven to 400 degrees and line a baking sheet with a bit of parchment paper. Add 8-10 slices of prosciutto to the prepared tray and bake for 10-12 minutes. Once cooled, chop the prosciutto into small pieces. 

Next, add chopped prosciutto, 1 cup of sliced radish, ¾ cup of diced parmesan cheese, ¼ cup chopped parsley, and ¼ cup chopped mint to your cooked pasta. Toss well to combine. 

For the lemon dressing, combine 2 tsp lemon zest, the juice of 2 large lemons, ½ cup olive oil, 1 small diced shallot, 2 tbsp honey, 2 tbsp Dijon mustard, 2 cloves minced garlic, 2 tsp salt, and 1 tsp pepper in a large glass measuring cup. 

Whisk your dressing ingredients together, then pour the dressing over your pasta salad. Toss until the dressing is well-distributed, then top with extra grated parmesan cheese. Bon appétit! 

Recipe tips

Below are some common spring pasta salad questions. Don’t see the answer you’re looking for? Leave a comment at the bottom of this post!

How to serve spring pasta salad 

This pasta salad is best served chilled, topped with extra parmesan cheese and a crack of black pepper. 

You can also top it with a drizzle of good-quality olive oil, a squeeze of fresh lemon juice, and a handful of toasted pine nuts for a satisfying crunch!

Serving a crowd? Jazz up the table with a fresh fruit salad and some crunchy bread. 

How do I make spring pasta salad vegetarian? 

You can easily make this recipe vegetarian with just two simple swaps. 

First, omit the prosciutto from your salad, or swap it with umami-marinated mushrooms. Then, swap parmesan cheese for a vegan version like Violife Just Like Parmesan. 

If you didn’t know, parmesan cheese uses animal rennet, which isn’t vegetarian. 

Storing leftovers

For any leftover pasta salad, add it to an airtight container and store it in the refrigerator. It should keep well for up to 3-4 days. 

Tip – If you’re meal-prepping this recipe, store the crispy prosciutto separately for better texture and longer storage.

If you liked this recipe, you’ll want to try these!

Looking for more fresh and flavorful salad ideas? Make one of these tasty options next:

• Healthy Chicken Caesar Salad
• Cashew Crunch Salad With Sesame Dressing
• BLT Chicken Salad
• Healthy Greek Pasta Salad (Gluten-Free)
• Summer Avocado Corn Salad

Recipe by Erin Morrissey and Photos by The Mindful Hapa