​This spring pasta salad recipe uses crisp cucumbers, tender asparagus, radishes, and sweet cherry tomatoes to highlight the fresh produce available this time of year. A little lemon juice and lemon zest brighten the flavor and help balance the creamy cottage cheese dressing.

Instead of using a traditional sour cream or mayonnaise dressing, this version is tossed with my high protein cottage cheese salad dressing, which is thick, creamy, and adds extra protein. The result is a satisfying pasta salad that still feels fresh thanks to the crisp vegetables and bright flavors.

Because it uses simple vegetables that are easy to find in spring and summer, this pasta salad works well for potlucks, backyard barbecues, or quick lunches. It’s best served cold and fresh the day it’s made, but leftovers can easily be revived with a small splash of vinegar or lemon juice the next day.

If you enjoy pasta salads, you might also like my Vintage Macaroni Salad or my Feta Ravioli Salad, both great options for summer gatherings.

​Why You’ll Love This Spring Pasta Salad

Fresh Spring Vegetables: Asparagus spear tips, radishes, cucumbers, and tomatoes bring bright flavor and crisp texture to every bite.

Creamy and Protein-Rich: The salad is tossed with a cottage cheese dressing that adds thick creaminess and extra protein instead of using traditional sour cream or mayonnaise.

Great for Meal Prep: This pasta salad holds up well in the refrigerator, making it a practical option for lunches or quick meals throughout the week.

Why Asparagus Works in Spring Pasta Salad

Asparagus is one of the first vegetables that signals the arrival of spring. Its tender spear tips add a mild, fresh flavor that pairs well with creamy dressings and pasta.

Using just the asparagus tips keeps the texture delicate while allowing the vegetable to blend well with the other ingredients. If you prefer a softer texture, the tips can be quickly blanched for about thirty seconds before being added to the salad.

Combined with cucumbers, tomatoes, and radishes, asparagus helps create a balanced spring vegetable pasta salad that is colorful, fresh, and satisfying.

​Let’s Make This Spring Pasta Salad

Start by cooking the pasta. Fill a large pot with water, add a generous pinch of salt, and bring it to a boil. Cook the pasta according to the package directions until al dente, which usually takes about 8 minutes of cooking depending on the pasta.

Drain the pasta and rinse briefly under cold water to stop the cooking process. Allow the cooled pasta to sit in the colander while you prepare the vegetables. 

Wash the vegetables under cold water and pat them dry. Quarter the English cucumber. Trim and slice the radishes, removing the root and stem ends. 

Cut the chopped asparagus into tender spear tips so they blend easily into the salad. If desired, blanch them briefly for softer tender asparagus. If you prefer not to eat them raw, blanch them briefly in boiling water for about thirty seconds, then plunge them into cold water.

Thinly slice the red onion and halve the cherry tomatoes.

In a large mixing bowl, combine the cucumber, radishes, asparagus tips, red onion, and cherry tomatoes. Add the cooled pasta and bocconcini pearls.

Finally, pour the cottage cheese dressing over the salad and toss gently until everything is coated.

Serve immediately or chill the salad for about an hour before serving.

Ingredients: 

Rotini Pasta: Works well in this spring pasta salad because the spiral shape holds the creamy cottage cheese dressing in the grooves. Cook the pasta according to the package directions until al dente, then rinse it under cold water and allow the cooled pasta to drain fully before adding it to the salad. I used the Catelli Smart pasta. I love this pasta it cooks beautifully everytime.

English Cucumber: Adds crisp freshness to the salad and balances the creamy cottage cheese dressing. The cucumber is grated and squeezed to remove excess moisture before being added to the pasta salad. This helps distribute the cucumber flavor evenly throughout the salad while keeping the texture light and refreshing.

Cherry Tomatoes: Sweet cherry tomatoes bring juicy pops of flavor and color to the salad. If you’re using a pint of sweet greenhouse tomatoes like One Sweet Tomato, simply cut them in half before adding them to the large mixing bowl with the other vegetables.

Asparagus Spear Tips: Tender asparagus tips are one of the best spring veggies for pasta salads. Trim the spear tips and add them raw for a crisp bite, or blanch them briefly for softer tender asparagus if you prefer.

Radish: Thinly sliced radishes add a mild peppery bite that balances the creamy dressing. They also bring bright color and a little extra crunch to the finished salad.

Red Onion: A small amount of red onion sharpens the overall flavor and helps balance the richness of the dressing. Dice it finely so it distributes evenly throughout the pasta salad.

Cottage Cheese Dressing: This pasta salad uses my High Protein Cottage Cheese Salad Dressing, which adds creaminess and extra protein while keeping the salad lighter than traditional sour cream or mayonnaise dressings.

​Substitutions and Add-Ins for Spring Pasta Salad

Rotini Pasta: Works well because the spirals hold onto the creamy dressing, but other short pasta shapes like fusilli, bowtie pasta, or penne can also be used. Just cook the pasta according to the package directions until al dente, then rinse with cold water so the cooled pasta holds its texture in the salad.

Asparagus: Fresh asparagus is one of the best spring veggies for pasta salads. If asparagus is not available, snap peas, sweet peas, or even lightly steamed green beans can be used instead.

Cherry Tomatoes: Sweet cherry tomatoes add color and juiciness to the salad. Grape tomatoes or chopped garden tomatoes work well too depending on what fresh produce you have available. If you enjoy cooking with tomatoes, you might also like my Tomato Cucumber Salad with Fresh Basil.

Radish: These give the salad a peppery crunch. If you prefer a milder flavor, try sliced celery, diced bell pepper, or even chopped cucumber instead.

Red Onion: Adds a little bite that balances the creamy dressing. For a milder flavor, you can substitute green onions or sliced shallots.

Cheese Options: If you want to add a little extra richness, sprinkle in parmesan cheese, feta cheese, or even crumbled goat cheese.

Extra Vegetables: This spring pasta salad recipe is flexible and works well with other vegetables. Try adding artichoke hearts, sweet peas, or extra chopped asparagus for more variety.

Protein Add-Ins: To turn the salad into more of a meal, add my Air Fried Chicken Breast or a handful of white beans for even more extra protein.

Fresh Herbs: Fresh herbs add a bright flavor that works especially well in herby spring pasta salad. Try chopped fresh basil, fresh dill, or parsley.

Lemon Juice and Lemon Zest (Optional): A squeeze of lemon juice or a little lemon zest can be added just before serving to brighten the flavor and give the salad a fresh, lemony spring pasta salad finish.

Fresh Herbs (Optional): Chopped fresh herbs such as fresh basil or fresh dill add a bright flavor that complements the spring vegetables.

Parmesan Cheese (Optional): A sprinkle of parmesan cheese over the finished salad adds a salty finish and pairs well with the lemon and herbs.

​Expert Tips, Serving, and Storing Suggestions for Spring Pasta Salad

Expert Tip #1: Cook the Pasta Properly: For the best texture, cook the pasta according to the package directions until al dente. This usually takes about 8–10 minutes of cooking, depending on the brand. Pasta that is overcooked will become too soft once it absorbs the dressing.

Expert Tip #2: Let the Pasta Cool Completely: After draining the pasta, rinse it briefly with cold water and allow the cooled pasta to sit in the colander for a few minutes. Adding dressing to hot pasta can cause the vegetables to soften too quickly and the salad to lose its fresh texture.

Expert Tip #3: Use Tender Asparagus Tips: The best way to use asparagus in pasta salad is to cut off the tender asparagus spear tips. They can be added raw for a crisp bite, or quickly blanched if you prefer a softer texture.

This spring pasta salad recipe works beautifully as a side dish for warm-weather meals. Serve it at your next gathering, Mother’s Day brunch, or next potluck alongside grilled meats, roasted vegetables, or simple sandwiches.

Because it’s made with fresh vegetables and a creamy cottage cheese dressing, it’s also a perfect dish for meal prep lunches during the week.

For the best flavor, allow the salad to chill for about 30–60 minutes before serving so the vegetables and dressing can blend together.

Store leftover pasta salad in an airtight container in the refrigerator for up to 2 days. Before serving the next day, give the salad a quick stir and add a small splash of lemon juice or olive oil if the pasta has absorbed some of the dressing.

Keeping the salad well covered helps maintain the fresh texture of the vegetables and prevents the pasta from drying out.

If you try this spring pasta salad, leave a rating and comment below and let me know how it turned out. Your feedback helps other readers know about the recipe.