Here’s a pasta salad that features all the flavors of spring including fresh asparagus, baby zucchini, arugula, artichoke hearts, colorful cherry tomatoes, peas and fresh herbs. It’s light, healthy and just perfect for spring!
You can enjoy this spring pasta salad as a main dish by maybe adding some grilled shrimp to it or as a side dish for any party you might be having. Mother’s Day is right around the corner and this would be a nice option for a salad.
What really inspired me for this salad was this pasta shape that I found called farfalloni, it reminded me of fluttering butterfies, so cute with the rounded edges. I actually found this at my local HomeGoods store in their gourmet food section.
Years ago I did another spring inspired pasta salad with this pasta shape that I found there as well.
The key to a good pasta salad is to make sure your pasta isn’t overcooked, you don’t want it to be soft and mushy, it has to have a nice bite to it so it can hold up to all the veggies that you’re adding. My advice is to start testing it two minutes before the suggested cooking time, you’ll be the best judge by giving it a taste test.
I’m going to be giving you approximate amounts because when making a pasta salad I always add more or less of something according to my likes and according to how it looks on my platter.
You’re zucchini ribbons will soften and bend once the dressing is applied so you can easily intertwine them throughout the pasta salad for an pretty and elegant look.
Spring is here, enjoy!
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- 8 oz. of cooked farfalloni pasta, (or farfalle pasta better known as bow ties or butterflies) being careful not to overcook it, once cooked cool it off with cold water then place onto a rimmed cookie sheet so that you can dab any excess water that might fall into the pasta "wings" with a paper towel
- ½ jar of marinated artichoke hearts, drained
- ¼ bag of defrosted peas
- 2 cups of sliced multi colored cherry tomatoes prepped for ten minutes in a good drizzle of olive oil, salt, pepper and chopped basil so that the tomato juices and olive oil mingle together
- 1 bunch of asparagus, ( I prefer a more medium tip not the pencil thin ones) sliced in thirds and pre roasted or blanched for just a few minutes, cooked al'dente with still a bite to it
- zucchini ribbons done with a vegetable peeler, turning it while peeling it being careful not to reach the seeds. ( use small zucchini)
- 1 or 2 handfuls of arugula, depending on your liking
- fresh basil and parsley
- DRESSING:
- 1 part white balsamic vinegar to 3 parts olive oil with a touch of dijon mustard to thicken it up, just whisk everything together adding salt and pepper to taste
- Take a big bowl and place all your ingredients into it, spooning the dressing in little by little and adding salt and pepper to taste and being nice and gentle tossing it.
- Then place it all onto a pretty platter adding more zucchini ribbons, peas, artichoke hearts or whatever else to make it look balanced with the veggies.
- Spoon more dressing if needed.
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
