Spring Pasta Salad

Spring Pasta Salad by

Kaitlyn Baker


Serves: 6-8

This is a perfect dish for spring!


  • 8 oz. farfalle pasta
  • ½ cup marinated artichoke hearts, drained
  • ½ cup peas
  • 2 cups multi-colored cherry tomatoes
  • ½ cup asparagus
  • ½ cup arugula
  • ½ cup multi-colored peppers
  • ¾ cup extra virgin olive oil
  • ½ cup white balsamic vinegar
  • ¼ cup Dijon mustard
  • 1 handful fresh parsley
  • 1 handful fresh basil
  • 1 tbsp. salt
  • 1 tbsp. pepper


  1. Cook farfalle, following package directions, being careful not to overcook it.
  2. Rinse and drain pasta. Set aside.
  3. Slice the tomatoes and drizzle in a generous amount of olive oil, salt, pepper, and basil so all the flavors can mingle together.
  4. In another pot, blanch asparagus. Cook until al dente.
  5. Drain asparagus and set aside.
  6. In a large bowl combine arugula, artichoke hearts, peppers, peas, fresh parsley, marinated tomatoes, asparagus, and pasta.
  7. In a separate bowl, mix together white balsamic vinegar, olive oil, Dijon mustard, salt, and pepper.
  8. Pour over pasta and enjoy