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Primavera Pasta Salad

Bright, fresh, and packed with colorful vegetables, this Primavera Pasta Salad is tossed in a zesty lemon-Dijon dressing. It’s light yet satisfying, with crisp broccoli, sweet peas, and juicy tomatoes in every bite—perfect for warm days or make-ahead meals.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Salad, Side Dish
Cuisine: Italian-Inspired
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 0.5 lb pasta your favorite shape
  • 2 cups broccoli florets small pieces
  • 1.25 cups green peas frozen
  • 1 pint cherry tomatoes halved
  • 0.33 cup roasted red peppers chopped
  • 0.33 cup olives chopped
  • 0.25 cup Parmesan cheese or vegan alternative
  • avocado for serving
  • red pepper flakes optional
  • 1 tbsp garlic minced
  • 2 tsp dried basil
  • 1 tsp dried parsley
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tsp garlic powder
  • 1 tbsp Dijon mustard
  • 2 tsp white wine vinegar
  • 1.5 lemons juiced
  • 1 tsp agave nectar
  • 0.25 cup olive oil

Method
 

  1. Cook pasta until al dente, then drain and cool.
  2. Lightly cook broccoli and peas until tender-crisp.
  3. Combine tomatoes, peppers, olives, broccoli, and peas.
  4. Whisk dressing ingredients until emulsified.
  5. Add pasta, dressing, and Parmesan; toss well.
  6. Serve topped with avocado and red pepper flakes.

Notes

For best flavor, chill the salad for 30–60 minutes before serving. Add avocado just before serving to keep it fresh.