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Spring pasta salad in a wooden serving bowl next to a white bowl of pasta salad served over lettuce with grilled chicken on top

Spring Pasta Salad

  • Author: Aubrey
  • Prep Time: 15
  • Total Time: 15 minutes


Enjoy a burst of fresh and tangy flavor with this super easy and vibrant spring pasta salad! The combination of al dente pasta and crunchy veggies is a delicious way to use springtime produce. Perfect for meal prep!



Spring Pasta Salad

1 pound pasta, shape of your choice
1 cup sliced cucumbers
1 cup halved cherry tomatoes
8 oz mozzarella pearls
1 tbsp fresh parsley, chopped
2 tsp salt
½ cup My Italian vinaigrette

My Italian Vinaigrette

½ jar of leftover pickled jalapeno or pepperoncini vinegar, red wine vinegar also works
1 tbsp garlic powder
1 tbsp nutritional yeast or grated parmesan cheese
½ tbsp dried oregano
1 tsp salt
1 tsp pepper
1 tbsp honey or agave
½ cup olive oil


  1. Boil pasta according to the package instructions in salted water.
  2. Once cooked to al dente, drain the pasta and allow it to cool.
  3. Combine the pasta with the remaining ingredients.
  4. Serve chilled. Store in the refrigerator for 4-6 days for maximum freshness.


  • Serving Size: 1 serving
  • Calories: 356
  • Sugar: 4.8
  • Sodium: 230
  • Fat: 11.6
  • Saturated Fat: 5.6
  • Unsaturated Fat: 0.6
  • Trans Fat: 0
  • Carbohydrates: 46.6
  • Fiber: 2.8
  • Protein: 9.5
  • Cholesterol: 20.2
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