Fresh, colourful and packed with crunchy vegetables, this spring pasta salad is the perfect meal for warmer days. It's light enough for lunch, filling enough for dinner and ideal for picnics, braais and lunchboxes. The simple homemade dressing brings everything together beautifully.
Prep Time: 20 minutes
Cook Time: 10 minutes
Serves: 6
Ingredients
Salad
- 300g pasta twists or penne
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 yellow pepper, diced
- 1 cup sugar snap peas, sliced
- ½ red onion, finely sliced
- 100g feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped
Dressing
- 60ml olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt and black pepper to taste
Method
Step 1
Cook the pasta according to the packet instructions.
Drain and rinse under cold water.
Allow to cool completely.
Step 2
Place the cooled pasta into a large serving bowl.
Add the cherry tomatoes, cucumber, yellow pepper, sugar snap peas and red onion.
Step 3
Add the feta cheese and chopped parsley.
Step 4
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt and pepper.
Step 5
Pour the dressing over the salad.
Toss gently until everything is evenly coated.
Step 6
Refrigerate for 15 minutes before serving if desired.
Variations
- Add shredded roast chicken for extra protein.
- Replace feta with mozzarella pearls.
- Add avocado just before serving.
- Include sweetcorn for extra sweetness.
- Add baby spinach or rocket leaves.
Tips
- Cook the pasta until just tender to prevent it becoming soft.
- Rinse the pasta with cold water to stop the cooking process.
- Add the dressing shortly before serving for maximum freshness.
- Store leftovers in the fridge for up to 2 days.
Conclusion
This fresh spring pasta salad is colourful, easy to prepare and packed with flavour. Whether you're serving it at a family braai, packing it for lunch or enjoying it as a light dinner, it's a versatile recipe that celebrates the best of the season.
