Spring Pasta Salad

I created this Spring Pasta Salad a few years ago when hosting a Mother's Day brunch, and it's become my go-to dish when the weather starts warming up. There's something about the combination of sweet fruits, crunchy vegetables, and tender pasta that perfectly captures the feeling of spring. The first time I served it, my sister-in-law (who typically avoids pasta salads) asked for the recipe before she'd even finished her first serving. Now it's requested at practically every family gathering between April and September!

Last spring, I brought this to a potluck where I didn't know many people. By the end of the night, three different women had cornered me for the recipe, and the host texted me the next day saying her husband had eaten the leftovers for breakfast! There's something about the combination of pasta, sweet fruits, and that zippy lemon dressing that makes it irresistible. I've started doubling the recipe because it disappears so quickly.

Fresh Ingredients

Fusilli Pasta - The spiral shape catches all the delicious dressing in its twists. I've tried other shapes, but fusilli truly works best for holding onto the dressing and small pieces of fruit. Cook it just to al dente since it will continue to soften slightly as it absorbs the dressing. One pound (approximately 450g) of pasta makes enough to serve 8-10 people as a side.
Fresh Mango - Diced, adds a tropical sweetness.
Fresh Strawberries - Sliced, bring that quintessential spring flavor.
Mandarin Orange Segments - Add juicy bursts of citrus. Canned (drained well) or fresh work.
Shredded Carrots - Add gorgeous color and a satisfying crunch.
Diced Bell Peppers - I prefer orange or yellow for their sweeter flavor and bright color.
Baby Spinach - Roughly chopped, adds a pop of green and nutrition.
Fresh Mint - Torn, brightens everything up.
Fresh Parsley - Chopped, adds a fresh, herbaceous note.
Sunflower Seeds - Add wonderful texture contrast and a subtle nuttiness.
Dried Cranberries - Contribute chewy tartness that balances the sweet fresh fruits.

Pin it

The Perfect Dressing

The dressing is what ties everything together in this pasta salad. It's a simple blend of fresh lemon juice, honey, olive oil, and a touch of dijon mustard that emulsifies everything into creamy perfection. The honey echoes the sweetness of the fruits while the lemon juice adds brightness that keeps the salad from feeling heavy. I use the zest of the lemon as well as its juice - that's where all the aromatic oils are, and it makes a huge difference in the final flavor. A little garlic adds depth without overpowering the delicate flavors of the fruits and vegetables. Just whisk everything together until smooth and slightly thickened, then taste and adjust the sweet-tart balance if needed.

Easy Preparation

Cook Your Pasta Properly

Start by bringing a large pot of water to a rolling boil, then salt it generously - it should taste like sea water. Add the fusilli and cook according to package directions, but check it a minute early as you want it just al dente. Drain thoroughly and rinse briefly with cold water to stop the cooking process. Toss the pasta with a small drizzle of olive oil to prevent sticking while you prep the other ingredients. This can be done up to a day ahead if stored in an airtight container in the refrigerator.

Prep With Purpose

While the pasta cooks or cools, prepare all your fruits and vegetables. Dice the mango into 1/2-inch (approximately 1 cm) pieces, slice the strawberries, separate the mandarin segments, shred the carrots, and dice the bell peppers. Having everything prepped before assembly makes the process much smoother. I like to arrange all the ingredients in separate piles on my cutting board so I can visualize the color balance before mixing everything together.

Assemble With Care

In a large serving bowl, combine the cooled pasta with all your prepped fruits and vegetables. Add the roughly chopped spinach, sunflower seeds, and dried cranberries. Tear the fresh mint leaves directly into the bowl and add the chopped parsley. Gently toss everything together to distribute the ingredients evenly throughout the pasta.

Dress For Success

Whisk together the juice and zest of one lemon, 2 tablespoons of honey, 3 tablespoons of olive oil, 1 teaspoon of Dijon mustard, 1 small minced garlic clove (optional), ½ teaspoon of salt, and ¼ teaspoon of black pepper until well combined. Pour the dressing over the pasta mixture and toss gently but thoroughly to coat everything evenly. The pasta will absorb some of the dressing as it sits, so don't worry if it seems slightly overdressed at first.

Let The Magic Happen

This salad benefits from a little resting time to allow the flavors to meld. Cover and refrigerate for at least 30 minutes before serving, though 2 hours is ideal. Just before serving, give it another gentle toss and taste to adjust seasonings. If it seems a bit dry, drizzle with a little more olive oil and lemon juice to refresh the flavors.

Clever Variations

While the classic version of this salad is perfect for spring, I've created seasonal adaptations throughout the year that have been equally successful: Summer Edition - Swap the mangoes and mandarins for fresh peaches and blueberries. Add some torn basil instead of mint, and include diced cucumber for extra crunch and hydration. Fall Harvest - Replace the spring fruits with diced apples and pears, use toasted pecans instead of sunflower seeds, and add some crumbled goat cheese. A maple-dijon dressing complements these autumnal flavors beautifully. Protein-Packed - To transform this side dish into a complete meal, add a can of rinsed chickpeas or white beans, or top with grilled chicken breast. The protein soaks up the dressing and makes it more satisfying for lunch or a light dinner. Mediterranean Twist - Add quartered artichoke hearts, diced cucumber, kalamata olives, and feta cheese for a Greek-inspired variation. Use oregano in place of the mint and add a splash of red wine vinegar to the dressing.

Perfect Pairings

This bright, fresh pasta salad pairs beautifully with a variety of main dishes. Serve it alongside grilled salmon or lemon herb chicken for a complete meal. It's also fantastic with simple sandwiches for a casual lunch spread. For drinks, a crisp rosé wine is my go-to pairing - the slight fruitiness complements the sweet elements in the salad while the acidity matches the lemony dressing. For non-alcoholic options, sparkling water with a splash of cranberry juice and a squeeze of lime creates a refreshing accompaniment. When hosting brunch, I like to serve this pasta salad with mini frittatas and a simple fruit platter for an easy but impressive spread. The colors are so vibrant that minimal additional decoration is needed - just add some fresh flowers for the perfect spring or Mother's Day table setting.

Storage Smarts

This pasta salad keeps beautifully in the refrigerator for up to 4 days, making it perfect for meal prep or advance party preparation. Store it in an airtight container to maintain freshness. The pasta will continue to absorb dressing as it sits, so when serving leftovers, you may want to brighten it up with an extra drizzle of olive oil and squeeze of lemon juice. Give it a good toss to redistribute the dressing before serving. If you're planning to make this salad far in advance, consider keeping the dressing separate and tossing it just a few hours before serving. This prevents the pasta from absorbing too much liquid and keeps the spinach from wilting prematurely. For potlucks or picnics, this salad travels extremely well since there's no mayo to worry about. Just keep it chilled with an ice pack if it will be out for more than an hour on a warm day.

Pin it

Chef's Wisdom

Pasta Pro-Tip - Cook the pasta about 1 minute less than package directions for the perfect texture that won't get soggy as it sits in the dressing. Flavor Booster - Add a tablespoon of poppyseeds to the dressing for a subtle nutty flavor and beautiful visual appeal against the colorful ingredients. Make-Ahead Secret - Reserve a small portion of the dressing to refresh the salad just before serving if preparing more than a few hours in advance.

I've made countless versions of pasta salad over the years, but there's something about this spring variation that keeps everyone coming back for more. It's the perfect balance of familiar and unexpected - the comfort of pasta with the surprise of sweet fruits and that bright, zippy dressing. Whether you're hosting a Mother's Day brunch, contributing to a potluck, or just looking for a fresh make-ahead lunch option, this Spring Pasta Salad brings a little celebration to the table with every colorful, flavorful bite.

Frequently Asked Questions

→ Can I make this pasta salad ahead of time?

Yes! You can prepare it up to 24 hours in advance. Reserve half the dressing to add just before serving to refresh the flavors.

→ What pasta shapes work best for this salad?

Medium-sized pasta like bow tie (farfalle), fusilli, or penne work well as they catch the dressing and mix nicely with the other ingredients.

→ How can I make this salad more filling?

Add protein like grilled chicken, shrimp, white beans, or chickpeas. Cheese like feta or goat cheese also works well.

→ Is there a substitute for the honey in the dressing?

Maple syrup or agave nectar make excellent substitutes if you prefer not to use honey.

→ How long will leftovers keep in the refrigerator?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, though the fruits and vegetables may soften over time.