Spring Pasta Lemon Radishes (Printer version)

Vibrant pasta salad with lemon, radishes, and spring vegetables—ideal for refreshing light lunches.

# What You'll Need:

→ Pasta

01 - 10 oz short pasta (fusilli, penne, or farfalle)

→ Vegetables

02 - 1 cup sugar snap peas, trimmed and halved
03 - 1 cup asparagus, cut into 1-inch pieces
04 - 5 to 6 radishes, thinly sliced
05 - 1 cup baby spinach leaves

→ Lemon Vinaigrette

06 - 3 tablespoons extra-virgin olive oil
07 - 2 tablespoons fresh lemon juice
08 - 1 teaspoon lemon zest
09 - 1 teaspoon Dijon mustard
10 - 1 small garlic clove, finely minced
11 - 1/2 teaspoon honey or maple syrup
12 - Salt and freshly ground black pepper, to taste

→ Garnish

13 - 2 tablespoons fresh chives or parsley, finely chopped
14 - 1/4 cup crumbled feta or goat cheese (optional)

# Directions:

01 - Fill a large pot with salted water and bring to a boil. Add pasta and cook until just al dente, following package directions. During the last 2 minutes of cooking, add the sugar snap peas and asparagus. Drain and rinse under cool water to stop cooking; set aside.
02 - In a large mixing bowl, add cooked pasta, blanched peas and asparagus, sliced radishes, and spinach leaves.
03 - In a small bowl or jar, whisk together olive oil, lemon juice, lemon zest, Dijon mustard, minced garlic, honey or maple syrup, salt, and black pepper until fully emulsified.
04 - Pour vinaigrette over pasta and vegetables; toss gently to ensure all ingredients are evenly coated.
05 - Add chopped herbs and crumbled cheese (if using), toss again, and adjust seasoning to taste. Serve immediately or refrigerate for up to 2 hours to chill and blend flavors.

# Expert Advice:

01 -
  • This salad will keep you feeling refreshed and energized even on a busy weekday.
  • It's the kind of meal that looks beautiful and comes together quickly, making you feel like a kitchen magician.
02 -
  • I learned the hard way that overdressing can make the salad soggy, so always start with less and add more if needed.
  • Letting the salad chill for at least thirty minutes deepens the flavors—don't skip this if you have time.
03 -
  • Never skip rinsing the pasta or cooling the veggies quickly—it keeps the salad from turning mushy.
  • Adding lemon zest directly to the vinaigrette gives a fragrance that makes the whole dish sing.
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