Springtime Pasta Salad

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Colorful and full of flavor this salad will wow the crowd. Delicious whole wheat pasta, many vegetables and a light zesty dressing.


  • 1 pkg. 12oz. Hodgson MIll Organic Whole Wheat Penne w/Milled Flax Seed
  • 1 Tbsp. vegetable oil
  • 8oz. broccoli florets
  • 8oz. asparagus, cut into 1" pieces
  • 10oz. frozen sweet peas, thawed & drained
  • 1 bell pepper, green or red, chopped
  • 8oz. mushrooms, sliced
  • 4 scallions, or spring onion, sliced thin
  • 2 garlic cloves, minced
  • 1/4 cup parsley, fresh minced
  • Dressing
  • 3 Tbsp. red wine vinegar
  • 3 Tbsp. lemon juice, fresh
  • 1 Tbsp. Dijon mustard
  • 1/2 tsp. dried oregano
  • 1/2 tsp. dried basil
  • 1/2 tsp. dried thyme
  • 1/8 tsp. cayenne pepper
  • 2 Tbsp. vegetable oil
  • salt, to taste
  • pepper, fresh ground, to taste


Prepare pasta according to package directions, drain. 

In a large pot, cook broccoli and asparagus in boiling water until crisp yet tender, about 4 minutes.  Drain and add to pasta. In a sauté pan heat 1 Tbsp. oil sauté scallions, garlic, peas, bell pepper, and mushrooms to crisp tender. Add veggies and parsley to pasta. 

In a small bowl, whisk together first 8 dressing ingredients.  Slowly whisk in the oil until dressing is well blended.  Pour dressing over pasta mixture and toss until well blended.  

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