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Springtime Pasta Salad

Prep Time10 mins
Cook Time10 mins
Chill Time1 hr
Servings: 4
Calories: 200kcal


  • 450 grams Buckwheat spiral pasta cooked
  • 1 Tbsp Olive oil
  • 1 ½ Cup Broccoli florets
  • 1 Cup Zucchini diced
  • ½ Red onion peeled and diced
  • 1 Cup Red capsicum seeded and diced
  • 1 Cup Button mushrooms quartered
  • 1 Cup Cherry tomatoes cut in half
  • 1/4 Cup Basil or parsley roughly chopped


  • 3 Tbsp White wine vinegar
  • 3 Tbsp Lemon juice freshly squeezed
  • 1 Tbsp Dijon mustard
  • 1 tsp Olive oil
  • 1 Tbsp Basil finely chopped
  • 1 Tbsp Parsley finely chopped
  • 1 Garlic cloves minced
  • 1 tsp Lemon zest
  • Salt and pepper to taste


  • Prepare pasta according to package directions, drain and rinse under cold running water. Add to a large serving bowl and toss with the olive oil.
  • Meanwhile in a saucepan of boiling water, add the broccoli and zucchini, cook until crisp and just tender, approximately 3 - 4 minutes.
  • Drain the broccoli and add to pasta along with all remaining salad ingredients.
  • To prepare dressing, combine vinegar, lemon juice, mustard, oil, herbs, lemon zest, garlic, salt and pepper in a small mixing bowl.
  • Pour dressing over pasta mixture and toss gently until well mixed.
  • Cover and place in the fridge to chill for and hour or two before serving.


Calories: 200kcal | Carbohydrates: 33g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Sodium: 70mg | Potassium: 556mg | Fiber: 6g | Sugar: 6g | Vitamin A: 36.3IU | Vitamin C: 121.6mg | Calcium: 4.1mg | Iron: 11.2mg