Simple Spring Pasta Salad
Prep time
Total time
Serves: 4-6
  • 3 cups cooked gluten-free pasta of choice (I love rice/quinoa blends)
  • 2 cups sliced heirloom cherry tomatoes
  • ½ cup thinly sliced fennel
  • ½ cup green peas
  • 12 cooked asparagus spears, chopped (add the spears to boiling water for 2-3 minutes, then blanch by rinsing under very cold water, then chop)
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon capers
  • ⅓ cup of your favourite organic French or Italian dressing
  • ¼ tsp pepper
  • ¼ tsp garlic salt
  • 1 tablespoon of fresh lemon juice
  • Optional Garnish: I topped my pasta salad with a dollop of dairy free cashew-based chive cream cheese to add a little richness, it was wonderful! This is totally optional but definitely like the cherry on top!
  1. Cook pasta according to instructions.
  2. While the pasta is cooking, chop the vegetables, herbs, and blanch and chop the asparagus.
  3. Once the pasta is cooked to your preferred liking, rinse it under cold water to cool it, then drain and pour into a large bowl.
  4. Add in the vegetables, capers, dill, salt, pepper, and lemon juice and give everything a good toss.
  5. Pour in the dressing and toss again to coat.
  6. Enjoy right away or chill in the fridge for 1 hour if you prefer.
  7. Before serving, garnish with a dollop of dairy free cream cheese, or crumbled goat or feta cheese if you prefer.
Recipe by Nutrition in the Kitch at