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bowl of pasta salad with asparagus, scallions, chickpeas, peas, basil, artichokes, lemon, and pine nuts.

Spring Pasta Salad

This fresh Spring Pasta Salad is filled with fresh veggies like artichokes, peas, and asparagus and topped with a lemon basul viniagrette for a healthy vegan side dish!
5 from 3 votes
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Course: Healthy Salads + Grain Bowls
Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 servings


Pasta & Veggies

  • 8 ounces dried pasta any shape
  • ½ bunch asparagus about 2 cups chopped
  • 1 cup frozen peas if using fresh skip blanching
  • 8 ounces cooked chickpeas About ½ can of cooked chickpeas
  • 3 scallions finely diced
  • 8 ounces canned marinated artichoke hearts strain out excess marinade
  • ½ red onion finely diced
  • ¼ cup thinly sliced fresh basil

Lemon Basil Vinaigrette

  • ½ cup fresh basil
  • ¼ cup olive oil
  • 3 Tablespoons lemon juice 1 lemon juiced
  • ½ Tablespoon lemon juice zest of 1 lemon
  • 2 teaspoons dijon mustard
  • 1 garlic clove
  • 1 teaspoon salt add more or less depending on preference
  • ¼ teaspoon ground black pepper


  • ¼ cup fresh basil optional, as garnish
  • 2-4 Tablespoons toasted pine nuts optional, as garnish


  • First, prep the veggies. Chop the asparagus into 2-inch-long pieces. Finely dice the red onion and scallions. Cut the artichoke hearts into smaller chunks if desired. Thinly slice the basil into long strips. Strain the chickpeas if using canned chickpeas. Once done, set all the vegetables aside.
  • Next, cook the pasta in boiling water according to the package instructions. In the last 2 minutes of cooking, add in the chopped asparagus and frozen peas and blanch in the boiling water to soften. If using fresh peas, do not add them to the water. Then, strain the pasta and vegetables in a colander and run them under cold water to stop them from cooking further.
  • While the pasta is cooking, make the lemon basil vinaigrette. Add the basil, olive oil, lemon juice, lemon zest, dijon mustard, garlic clove, salt, and pepper to a blender and blend until smooth.
  • Add the cooked pasta, blanched asparagus & peas, chickpeas, diced red onion, diced scallions, sliced basil, and artichoke hearts to a large mixing bowl. Then, pour over the lemon basil vinaigrette.
  • Toss everything together until the pasta and veggies are completely coated in the dressing. Then, cover with a lid or plastic wrap and add to the fridge to chill for 2-24 hours. You can also eat the pasta salad right away, but the flavors get better if left to sit and chill.
  • Serve with optional fresh basil and toasted pine nuts on top. Enjoy!


  • The dressing in this recipe is really light and fresh. If you would like a heavier dressing, feel free to double the dressing for this recipe or even mix in vegan mayo for a more classic pasta salad texture
  • Pasta Salad can be stored in a closed container in the fridge for 4-5 days. In fact, it's actually the best if eaten 5- 24 hours after it is made so the vegetables can soak up the flavor of the dressing.
  • I don't recommend freezing pasta salad as some of the ingredients don't keep as well in the freezer.
  • If you'd like to add more ingredients, this pasta salad also tastes great with chopped green olives, capers, vegan parmesan, cherry tomatoes, fresh dill, diced cucumbers, or arugula added in.


Serving: 1large bowl (no garnishes) | Calories: 494kcal | Carbohydrates: 63g | Protein: 14g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 989mg | Potassium: 457mg | Fiber: 9g | Sugar: 6g | Vitamin A: 1361IU | Vitamin C: 36mg | Calcium: 76mg | Iron: 4mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!