Easy Spring Vegetable Pasta Salad

This easy spring vegetable pasta salad is perfect for picnics or as a side for your warm-weather favorites. Spring veggies like peas and asparagus combine with bacon, pasta, chicken stock, and sour cream for a creamy pasta salad that’s delicious warm or cold.

I love this time of year – the weather’s warming up and summer is just around the corner! And since I know we’ll be retreating to the A/C as soon as that hot weather hits here in South Carolina, I try to take advantage of our beautiful spring weather for picnics!

Just like our simple camping menu, our family picnics are usually pretty basic – I toss some sliced cheese, crackers, raw veggies, fruit, and nuts into my basket and we head to the park. But often, this means requests for more food the minute we get home.

When a snacky lunch isn’t enough, an easy but satisfying dish like cold pasta salad can help fill everyone up and keep me from having to make another meal once we’re back at the house!

Make-ahead recipes are my go-to and now I can add this frugal spring vegetable pasta salad to the list!

SPRING VEGETABLE PASTA SALAD

I love making this spring vegetable pasta salad for parties, a simple family picnic, or an easy weeknight dinner. Here’s why:

• Quick. It comes together in about 30 minutes.
• Less dishes. Everything cooks in one pot!
• Make-ahead. The veggie pasta salad can be refrigerated and served cold or reheated and served warm!
• Simple ingredients. Nothing weird or outlandish here! Just real food ingredients.
• Versatile. You can substitute ingredients like different pasta, cheese, or veggies.
• Inexpensive. This is a great budget-friendly option for lunch or dinner.
• And of course, it’s creamy and delicious!

INGREDIENTS FOR PASTA SALAD WITH VEGGIES

This vegetable pasta salad comes together with a few simple ingredients:

• Bacon. Everything is better with bacon! Chop it into small, bite-sized pieces.
• Garlic. Along with the bacon, this helps build a great base of flavor for the finished dish.
• Chicken Stock or Broth. Here’s how to make homemade stock. Use vegetable broth for vegetarian pasta salad.
• Pasta. I like to use penne pasta, but any small pasta would work. Try small shells or elbow macaroni, rotini, fusilli, farfalle, or orzo pasta. Gluten free pasta works too!
• Spring Vegetables. I like English peas and asparagus, but any quick-cooking vegetable, like spinach or roasted red bell peppers, would work.
• Sour Cream. Creme fraiche works too.
• Simple Seasonings. Sea salt and black pepper are all you need here.
• Grated Parmesan. Or swap the Parmesan for cubed cheddar or crumbled feta cheese or another favorite cheese.

You can also add fresh herbs like dill, parsley, or rosemary for garden fresh flavor!

If you’re going to use salt, make sure it’s a good one like Ava Jane’s Kitchen that doesn’t have microplastics! You can get a free 8oz. bag of sea salt right now (just pay shipping and handling!).

HOW TO MAKE SPRING VEGETABLE PASTA SALADS

Making vegetable pasta salads is simple!

Step 1. In a large skillet, cook the bacon until crisp. Transfer it to a plate, leaving the drippings in the pan.

Step 2. Cook the garlic in the bacon grease until fragrant, stirring often, for about 1-2 minutes.

Step 3. Add the chicken stock and bring to a boil, then add the pasta. Reduce the heat to medium-low, cover the skillet, and cook until al dente (8-10 minutes).

Step 4. Add the frozen peas and asparagus tips. Cook until both are bright green and al dente, then season with salt and black pepper to taste.

Step 5. Gently whisk in sour cream and cooked bacon. Season with additional sea salt and pepper if needed, and top with grated Parmesan just before serving.

Store spring vegetable and pasta salad in an airtight container in the refrigerator for up to 3 days. Serve cold or reheat for a warm, creamy vegetable pasta salad.

MEATLESS PASTA SALAD

If you would rather have a meatless pasta salad, you can make a few simple swaps.

• Omit the bacon and use extra virgin olive oil to sauté the garlic.
• Use vegetable broth instead of chicken stock.

You can also add more veggies! Along with the peas and asparagus, try these pasta salad vegetables:

• Spinach
• Roasted red peppers
• Sun-dried tomatoes
• Diced red onion
• Green beans
• Broccoli florets
• Sliced mushrooms
• Zucchini
• Black olives
• Green bell pepper

Or check out this guide to spring vegetables for more ideas!

SERVE WITH VEGETABLE PASTA SALAD

This vegetable and pasta salad makes a perfect light meal on its own. Or serve it as a side with one of these:

ADD PROTEIN TO VEGETABLE PASTA SALAD

Although you get some protein from the bacon in this pasta salad with veggies, you may find yourself wanting more nutrition, especially if you’re eating this as your main meal.

You can add protein directly to the pasta salad:

Or you can serve the vegetable pasta salad recipe alongside a portion of lean protein.

• Boneless skinless chicken thighs or chicken breast
• Steak
• Roasted turkey breast
• Sheet Pan Salmon
• Cod or tilapia

VEGETABLE AND PASTA SALAD FAQS

MORE PASTA SALAD RECIPES