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Fresh Vegan Spring Pasta Salad with Lemon Herb Vinaigrette

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A light, fresh, and vibrant vegan pasta salad featuring tender asparagus, cherry tomatoes, cucumber, and a bright lemon herb vinaigrette. Perfect for spring and summer meals, this salad is quick to prepare and packed with flavor.

Ingredients

Scale
  • 8 ounces (225 grams) short pasta like fusilli or penne
  • 1 bunch asparagus, trimmed and cut into 1-inch pieces
  • 1 cup cherry tomatoes, halved
  • 1 medium English cucumber, sliced into half-moons
  • 1/4 cup red onion, thinly sliced (optional)
  • 2 tablespoons chopped parsley
  • 1 tablespoon chopped basil
  • 1 tablespoon chopped chives
  • 1/4 cup (60 ml) fresh lemon juice (about 1 large lemon)
  • 1/2 cup (120 ml) extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1 teaspoon maple syrup or agave
  • 1 clove garlic, minced
  • Salt and freshly ground black pepper, to taste
  • Optional toppings: toasted pine nuts or sliced almonds

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces (225 grams) of pasta and cook according to package instructions until al dente, about 8-10 minutes. Stir occasionally to prevent sticking.
  2. During the last 2 minutes of pasta cooking, add the 1-inch pieces of asparagus to the boiling water. Drain pasta and asparagus together in a colander and rinse under cold water to stop cooking. Let drain well.
  3. While pasta cooks, halve 1 cup of cherry tomatoes, slice 1 medium English cucumber into half-moons, and thinly slice 1/4 cup red onion (if using). Chop the fresh herbs and mince the garlic clove for the dressing.
  4. In a small bowl, whisk together 1/4 cup (60 ml) fresh lemon juice, 1/2 cup (120 ml) extra virgin olive oil, 1 teaspoon Dijon mustard, 1 teaspoon maple syrup, minced garlic, salt, and pepper. Whisk vigorously until the dressing emulsifies.
  5. In a large bowl, combine the drained pasta and asparagus, cherry tomatoes, cucumber, red onion, and chopped herbs. Pour the vinaigrette over the salad and toss gently but thoroughly to coat everything evenly. Taste and adjust seasoning if needed.
  6. Sprinkle toasted pine nuts or sliced almonds on top for a lovely crunch and nutty flavor (optional).
  7. Serve immediately or cover and refrigerate for 30 minutes to let flavors meld. The salad tastes even better after chilling but can be enjoyed right away.

Notes

Do not overcook the pasta; it should be al dente as it softens more when tossed with the vinaigrette. Rinse pasta and asparagus under cold water to stop cooking and keep them crisp. Add olive oil if pasta seems sticky when cooled. Whisk olive oil slowly into the lemon juice mixture to emulsify the dressing. Fresh herbs are preferred over dried for best flavor. Adjust acidity by adding more maple syrup if dressing is too sharp. Keep dressing separate if making ahead to preserve freshness.

Nutrition

Keywords: vegan pasta salad, spring pasta salad, lemon herb vinaigrette, vegan salad, gluten-free pasta salad, healthy pasta salad, easy vegan recipe

Find it online: https://sunnysavory.com/fresh-vegan-spring-pasta-salad-recipe-easy-lemon-herb-vinaigrette/