Spring Garden Pasta Salad with Zesty Lemon Dressing

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recipe by Octopus Publishing www.octopusbooks.co.uk/

  • Time icon
    Total Time
    25mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    502
based on 1 ratings

This simple pasta salad combines all the fresh flavours of spring. Crisp vegetables and al dente pasta soak up the zesty dressing, creating a light and flavoursome dish that would make a wonderful addition to your next barbecue or buffet table.

recipe updated Oct 3, 2019

Ingredients

  • Garlic clove icon
    Garlic clove
    1
  • Scallion icon
    Scallion
    x 6 (about 90g)
  • Water icon
    Water
    1.75 liters (1750ml)
  • Mozzarella cheese icon
    Mozzarella cheese
    x 1 (about 125g)
  • Fresh parsley icon
    Fresh parsley
    2 tbsp (about 2)
  • Fresh chives icon
    Fresh chives
    2 tbsp (about 2)
  • Fresh basil icon
    Fresh basil
    ½ cup (about ½)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    4 tbsp (59ml)
  • Lemon juice icon
    Lemon juice
    about ½ units (14g)
  • Lemon zest icon
    Lemon zest
    about ½ units
  • Salt icon
    Salt
    1 tbsp (18g)
  • Fusilli icon
    Fusilli
    175g (about 2 cups)
  • Asparagus icon
    Asparagus
    150g (about 1⅛ cups)
  • Green beans icon
    Green beans
    150g (about 1¼ cups)
  • Peas icon
    Peas
    50g (about ½ cup)
  • Watercress icon
    Watercress
    ½ cup (about 50g)
  • Salt & pepper icon
    Salt & pepper
    1 pinch

Tools

  • kCook icon Wooden spoon
  • kCook icon Large saucepan
  • kCook icon Large saucepan
  • kCook icon Medium bowl

Step preview

  1. Add extra virgin olive oil, garlic clove, lemon juice, lemon zest and scallion to a clean medium bowl
  2. Mix with tablespoon then set aside
  3. Add water, salt and fusilli to a clean large saucepan
  4. Cook until al dente
  5. Add asparagus, green beans and peas to the large saucepan
  6. Cook - approx 3 min
  7. Drain
  8. Transfer dressing to large saucepan
  9. Set aside until cool
  10. Add mozzarella cheese, watercress, fresh parsley, fresh chives and fresh basil to the large saucepan
  11. Season with salt & pepper
  12. Let rest - approx 5 min
  13. Serve
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