Herby Spring Pasta Salad is the kind of recipe you turn to when you want something vibrant, satisfying, and easy to share. This version balances tender pasta with savory protein, fresh herbs, and a creamy pesto-based finish that tastes just as good cold as it does warm. Whether you need a healthy side dish for a gathering or a reliable meal prep lunch, this pasta salad delivers flavor without feeling heavy. It works beautifully as picnic food, holds up well as cold pasta, and easily doubles for a crowd.

Story

Herby Spring Pasta Salad became a staple in my kitchen during early spring, when fresh herbs start showing up everywhere and lighter meals feel right. I wanted a dish that worked for busy weekdays but still felt special enough for friends. This Herby Spring Pasta Salad checks every box because it cooks quickly, uses simple ingredients, and tastes even better after resting. I often make it once and enjoy it several ways, since Herby Spring Pasta Salad fits lunch, dinner, or a casual get-together. With its balance of herbs, citrus, and protein, Herby Spring Pasta Salad always feels fresh.

Ingredients

1/3 cup extra virgin olive oil
1 pound organic pork or chicken sausage, or ground chicken or turkey
1/2 medium onion, finely diced
1 box pasta (gluten-free mafalda, bow tie, or penne)
2 cups spinach, finely chopped
1/2 cup fresh basil, chopped
1 heaping tablespoon minced garlic
3 tablespoons pesto
3/4 cup chicken bone broth
3 tablespoons milk
2 tablespoons ghee
1 1/4 cups frozen peas
Juice of 1 lemon
1/2 tablespoon lemon zest
1/4 cup grated Parmesan
1/4 cup chives
1 teaspoon fresh cracked black pepper
2 teaspoons sea salt
3 tablespoons fresh dill, chopped
Extra grated Parmesan for topping

Step-by-Step Instructions

Preparing the Ingredients

Dice the onion finely, chop all herbs, mince the garlic, and zest and juice the lemon so everything is ready. Bring a large pot of salted water to a boil for the pasta while you prep. Measure out the broth, milk, and remaining ingredients to keep cooking smooth and fast.

Cooking Instructions

Heat one tablespoon olive oil in a large skillet over medium-high heat, brown the sausage with salt and pepper for five to seven minutes, then transfer to a plate. Add another tablespoon oil to the skillet, cook the onion for three to four minutes, then set aside with the protein. Cook the pasta until al dente and drain. In the same skillet, add another tablespoon oil, cook garlic for one minute, stir in pesto for one minute, then add broth, milk, and ghee and simmer. Return protein and onion to the skillet, then combine everything with the pasta, peas, lemon zest, lemon juice, spinach, Parmesan, chives, salt, pepper, olive oil, and basil. Finish with dill and extra Parmesan.

Tips for Perfect Results

Common Mistakes to Avoid

Avoid overcooking the pasta, since it continues to soften as it sits. Keep the heat moderate when cooking garlic and pesto to prevent bitterness. Taste before serving and adjust salt and lemon so the flavors stay balanced.

Pro Tips for Better Flavor

Let the pasta salad rest for ten minutes before serving so the herbs and sauce settle in. Use high-quality pesto and fresh herbs for the brightest result. A drizzle of olive oil right before serving keeps everything glossy.

Serving and Storage

How to Serve

Serve this pasta salad warm, at room temperature, or chilled. It pairs well with grilled vegetables or stands alone as a protein pasta salad for lunch. Garnish generously with dill and Parmesan just before serving.

How to Store Leftovers

Store leftovers in an airtight container in the refrigerator for up to four days. Stir in a splash of olive oil before reheating or serving cold to refresh the texture.

Conclusion

Herby Spring Pasta Salad is a reliable, flavorful recipe that fits almost any occasion. With fresh herbs, satisfying protein, and a creamy yet light finish, it’s the kind of dish you’ll want to make again and again.

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Frequently Asked Questions

Can I make this pasta salad ahead of time?

Yes, this recipe works well made in advance. Prepare it up to one day ahead, store it chilled, and stir gently before serving to redistribute the sauce.

What protein works best in this recipe?

Chicken sausage, pork sausage, ground turkey, or ground chicken all work well. Choose a lightly seasoned option so the herbs stay prominent.

Is this recipe gluten-free?

It can be gluten-free if you use gluten-free pasta and confirm all packaged ingredients meet gluten-free standards.