Pasta salads are always a great type of dish to have on hand, not just meant for outdoor picnics.
The best part about this pasta salad is that it is PACKED all the delicious springtime flavors in vegetables like peas, corn, asparagus, and green beans.
Topped with a store-bought green goddess dressing, this is the ultimate veggie pasta salad you will have a hard time not going back for thirds.
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This recipe was updated on May 2nd 2025 to reduce wordiness, add in more FAQ, and remove extra tips that are not helpful.
Recipe at a Glance:
- Cook Level: This recipe is perfect for anyone to make, no expertise in the kitchen is required.
- Taste: With all the fresh veggies incorporated into this dish, it's bright, crunchy, and flavorful.
- Cook Time: This pasta salad doesn't take long to put together, from boiling the pasta to sautéing the veggies, in total this should take 25-30 minutes.
- Best For: You can easily have this delicious meal for dinner, a side dish, or as a meal prepped lunch with a protein.
- Pairing Ideas: Add some chicken cutlets or roasted chicken thighs for protein, serve with Italian chicken meatballs, or alongside garlic rainbow carrots.
Tips, Tricks, and Key Reminders
- Be sure to cook the pasta al dente. You do not want to have all of the pasta ripping when mixing it with the vegetables. Al dente pasta will hold its shape and not fall apart.
- Use a good amount of dressing to coat the pasta salad so that it does not dry out. In my first test, this recipe became very dry and hard to chew because the pasta was not coated well enough.
- If you don't have fresh vegetables on hand, frozen vegetables work really well! In my last test, I used frozen peas and frozen corn, and it came out delish! Add directly into the pan with the shallot and olive oil, then sauté until softened and well coated.
- Add a squeeze of fresh lemon juice on top to give it more balance. You could also add in some fresh lemon zest for color and more acid.
Important Ingredients
- Pasta: This should be very obvious, but the best type of pasta shape to use for this would be a short pasta with grooves. Farfalle, fusilli, penne, or even rotini pasta work for this pasta salad.
- Vegetables: Vegetables like corn, peas, asparagus, and green beans are excellent in this dish. You could also throw in red onion, cherry tomatoes, or artichoke hearts.
- Dressing: I chose to use Trader Joe's Green Goddess dressing for this recipe, but you could use another type of green goddess dressing or a simple dressing of lemon, olive oil, fresh herbs, and vinegar.
Be sure to check out the recipe card at the end of this post for more information about quantities, measurements, and specific cooking instructions.
Making the recipe
Sauté the Veggies
In a large frying pan, pour in the olive oil and shallot. Sauté the shallot for 1-2 minutes or until fragrant, then add in the peas, chopped asparagus, chopped green beans, and corn. Sauté on a medium heat, then cover the veggies until the asparagus and green beans are soft, approximately 10-12 minutes.
Meanwhile, bring a large pot of water to a boil and cook the farfalle pasta until al dente. Let the pasta cool.
Add the Dressing
Add Once the pasta has cooled (15 minutes), add the pasta to a large mixing bowl, then pour in the sautéed veggies.
Toss it Together
Mix to combine, then add in the green goddess dressing. Stir in the dressing to coat the veggies and the pasta evenly, then top with optional freshly shredded or grated parmesan cheese.
Frequently Asked Questions
Can I freeze this recipe?
Yes, you can definitely add this spring pasta salad to your list of freezer-friendly dishes. Add the pasta to a large airtight container and freeze for up to one month.
In order to thaw and reheat, add 3 tablespoon to a sauce pan, and pour in the ingredients. Add a touch of oil, and bring the heat to a medium or medium-low. Add more of the dressing to the pasta and toss to combine.
What else could I add to this recipe?
I love this recipe as is, and I would also add in some protein like shrimp, chicken, salmon, or chicken sausage. If you wanted to add a little cheese to this pasta salad, you can add in some fresh parmesan cheese or feta cheese.
Is this recipe good for meal prep? Can I make it ahead of time?
This is PERFECT for meal prep for the week. You can make a large batch of this recipe on a Sunday, store in the fridge for 4 days, and make it a main dish or a side.
How do you suggest to serve this?
I have served this pasta salad both warm and cold, numerous times. I love it both ways, so it really just depends on how you want to serve and what the intent is behind serving it. Do you want it as a main dish? A side dish? Are you bringing to a pot luck or a dinner? These questions will help you decide on HOW you want to serve.
Hungry for More?
You've got to try these other pasta recipes that take no time to make!
Did you love this recipe? ⭐️⭐️⭐️⭐️⭐️ If you're just as in love with this recipe as I am, please share a comment below and rate it! Better yet, share this recipe with family and friends!! Thank you!
Spring Pasta Salad with Veggies
Equipment
- large pot
- Large saucepan
- tongs
Ingredients
- 1 medium Shallot minced
- 3 tablespoon Olive Oil
- ½ cup Frozen or fresh peas
- 1 bunch Asparagus chopped
- ½ cup Green beans chopped
- ½ cup Frozen or fresh corn
- 2 tablespoon Parmesan cheese
- 1 lb Bowtie Pasta
- ½ cup Green Goddess Dressing
Instructions
- In a large frying pan, pour in the olive oil and shallot. Sauté the shallot for 1-2 minutes or until fragrant, then add in the peas, chopped asparagus, chopped green beans, and corn.
- Sauté on a medium heat, then cover the veggies until the asparagus and green beans are soft, approximately 10-12 minutes.
- Meanwhile, bring a large pot of water to a boil and cook the farfalle pasta until al dente. Let the pasta cool.
- Once the pasta has cooled (15 minutes), add the pasta to a large mixing bowl, then pour in the sautéed veggies. Mix to combine.
- To the pasta and vegetables, pour in the green goddess dressing. Stir in the dressing to coat the veggies and the pasta evenly, then top with optional freshly shredded or grated parmesan cheese. Serve.
Randi says
All I can say is WOW. This was soo delicious! I always love that goddess dressing from Trader Joe's and was excited that I got to pour it into this pasta salad. All the veggies were fresh and delish!!!