Spring Pasta Salad

A refreshing pasta salad bursting with crisp vegetables, tender rotini, and a bright balsamic-lemon dressing—perfect for picnics, potlucks, or spring gatherings.

Recipe Information

Total Time:

Yield:

24 servings (½ cup each)

Ingredients

3 cups dry rotini pasta

½ cup olive oil

⅓ cup aged white balsamic vinegar

¼ cup chopped fresh parsley

2 tablespoons fresh lemon juice

1 teaspoon kosher salt

1 teaspoon ground black pepper

2 medium carrots, thinly sliced

2 cups cherry tomatoes, halved

1 medium red onion, chopped

1 (14-ounce) can quartered artichoke hearts, drained and rinsed

1 cup cauliflower florets

3 cups baby spinach leaves

Directions

Cook pasta according to package directions; drain. Do not rinse. Transfer to a large bowl. Set aside.
In a medium bowl, whisk together olive oil, balsamic vinegar, parsley, lemon juice, salt and pepper. Stir into pasta until coated. Add carrots, tomatoes, onion, artichoke hearts and cauliflower. Toss until combined. Cover and chill overnight.
About 30 minutes before serving, remove pasta mixture from refrigerator. Stir in spinach leaves.