Spring Vegetable Pasta Salad

This 30-minute recipe for Spring vegetable pasta salad is so easy to make and perfect for picnics! Use veggies like asparagus & peas, make this vegan, or add bacon. I make this recipe with homemade chicken stock. Serve hot or cold! Don’t forget to try my master pasta salad recipe!

I love this time of year – the weather’s warming up and summer is just around the corner! And since I know we’ll be retreating to the A/C as soon as July hits here in South Carolina, I try to take advantage of our beautiful May and June weather for picnics!

Just like our simple camping menu, our family picnics are usually pretty basic – I toss some sliced cheese, crackers, raw veggies, fruit, and nuts into my basket and we head to the park. But, more often than not, this means requests for more food the minute we get home.

I’ve learned it helps to whip up a simple, yet satisfying dish to help everyone feel like they’ve had enough to eat, and keep me from having to make another meal once we’re back at the house! Make-ahead recipes are my go-to; now I can add this frugal Spring Vegetable Pasta Salad to the list!

Spring Vegetable Pasta Salad

I love making this Spring Vegetable Pasta Salad for parties, a simple family picnic, or an easy weeknight dinner. Here’s why:

• It comes together in about 30 minutes.
• You only need one pan!
• It’s perfect for make-ahead. It can be refrigerated, then served cold, or reheated and served warm!
• Real food, healthy ingredients!
• It is versatile. You can substitute ingredients like cheese or veggies.
• It’s inexpensive.
• Affordable, easy, and delicious – a guaranteed crowd-pleaser!

Ingredients for the Best Spring Pasta Salad

This vegetable pasta salad comes together with a few simple ingredients:

• Bacon
• Garlic
• Chicken stock/broth (here’s how to make homemade stock)
• Pasta. I like to use penne pasta but any small pasta would work.
• English peas
• Asparagus
• Sour cream or creme fraiche
• Sea salt and black pepper
• Grated Parmesan

Psst! If you’re going to add salt, I highly recommend Ava Jane’s Kitchen. You may think all salt is created equal, but unfortunately, 90% of the salt produced around the world contains microplastics (gross, right?). Ava Jane’s Kitchen is an exception. Their salt is 100% microplastic-free, and it’s SO GOOD! Plus, you can get a bag for just 1¢!! (Get your penny bag of salt on this page.)

As mentioned before, this recipe is versatile to fit your family’s preferences or based on what you have on hand. Here are a few ideas:

• Add or sub in any quick-cooking vegetable, like spinach or roasted red peppers.
• Add in fresh herbs for extra flavor.
• Swap the Parmesan for cheddar or another favorite cheese.
• Use shell, spiral, or orzo pasta in place of the penne pasta.

How to Make Spring Vegetable Pasta Salad

Making this pasta salad is simple!

Step 1. Cook the bacon, transfer it to a plate, and cook garlic in the bacon grease for a couple of minutes.

Step 2. Add the chicken stock and bring to a boil, then add the pasta and cook until al dente.

Step 3. Add the frozen peas and asparagus tips. Cook until both are bright green and al dente, then season with salt and black pepper to taste.

Step 4. Stir in sour cream and cooked bacon. Season with additional sea salt and pepper if needed, and top with grated Parmesan just before serving.

FAQs for Spring Vegetable Pasta Salad

More Pasta Salad Recipes

• Italian Pasta Salad
• Greek Pasta Salad
• Cobb Pasta Salad
• Greek Quinoa Salad

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Spring Vegetable Pasta Salad

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This 30-minute recipe for Spring vegetable pasta salad is so easy to make and perfect for picnics! Use veggies like asparagus & peas, make this vegan, or add bacon. I make this recipe with homemade chicken stock. Serve hot or cold! Don’t forget to try my master pasta salad recipe!

• Author: Tiffany
• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Soup & Salad
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

• 8 oz bacon, cut into 1/2–1” strips
• 3 large garlic cloves, minced or pressed
• 3 cups chicken stock/broth (homemade if you can)
• 8 oz dry penne or other small pasta
• 1 1/2 cup frozen English peas
• Tips from 1 bunch of asparagus
• 1/2 cup sour cream or creme fraiche
• Sea salt and black pepper to taste
• Grated Parmesan to serve

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Instructions

1. In a large skillet, cook the bacon until crisp. Transfer cooked bacon to a plate, leaving drippings in the pan.
2. Add the pressed garlic to the pan with hot bacon drippings and cook, stirring often, for 1-2 minutes.
3. Add the chicken stock and bring it to a boil. Add the dry pasta. Reduce heat to low-medium, cover skillet, and cook until al dente (8-10 min).
4. Add the frozen peas and asparagus tips. Cook for a few minutes until both are bright green and al dente.
5. Season with sea salt and black pepper to taste.
6. Gently stir in sour cream and cooked bacon. Season with additional sea salt and pepper if needed.
7. Top with grated Parmesan just before serving.

Notes

• This make ahead pasta salad can be served hot or cold.
• Serves 4 as a light main dish, or 8 as a side dish.

Recipe adapted from Taste and Tell

Nutrition

• Calories: 590