Spring Pasta Lemon Radishes (Printable)

Light pasta salad with tangy lemon vinaigrette and crisp spring vegetables. Perfect for lunches and gatherings.

# 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)

# Method:

01 - Bring a large pot of salted water to a rolling boil. Cook pasta according to package directions until al dente. During the last 2 minutes of cooking, add sugar snap peas and asparagus to blanch. Drain using a strainer and rinse under cold water. Set aside.
02 - In a large mixing bowl, combine cooked pasta, blanched sugar snap peas, asparagus, sliced radishes, and baby spinach.
03 - In a small bowl or jar, whisk together extra-virgin olive oil, lemon juice, lemon zest, Dijon mustard, minced garlic, honey or maple syrup, salt, and black pepper until well emulsified.
04 - Pour the vinaigrette over the pasta and vegetables. Toss gently until everything is evenly coated.
05 - Add chopped herbs and crumbled cheese (if using), then toss again. Adjust seasoning with salt and pepper to taste.
06 - Serve immediately, or refrigerate for up to 2 hours for a chilled salad and enhanced flavor integration.

# Expert Advice:

01 -
  • The zesty lemon vinaigrette breathes brightness into every bite, making it impossible to resist.
  • It's packed with vibrant veggies and works beautifully for sharing at picnics or weekday lunches.
02 -
  • I once forgot to cool the pasta before combining, and the spinach wilted instantly—let everything cool for best texture.
  • Mixing the vinaigrette separately prevents uneven flavor and keeps the salad from becoming greasy.
03 -
  • Always zest the lemon before juicing—it avoids slippery accidents.
  • For a silky vinaigrette, whisk in the oil slowly, rather than dumping it all at once.
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