Description
Green Pasta Salad with Edible Flowers is a vibrant and refreshing pasta salad filled with crisp green vegetables, herbs, creamy avocado, and tender pasta. Finished with colorful edible flowers and a bright lemon-herb dressing, it’s a beautiful choice for spring gatherings, brunches, and summer celebrations.
Ingredients
For the Salad:
- 12 oz rotini or bow-tie pasta
- 1 cup broccoli florets, cut small
- 1 cup cucumber, diced
- 1 cup green peas, cooked and cooled
- 1 avocado, diced
- ½ cup sugar snap peas, sliced
- ¼ cup green onions, sliced
- ¼ cup fresh parsley, chopped
- ¼ cup fresh basil, chopped
- ¼ cup edible flowers, such as pansies, nasturtiums, or violas
For the Lemon Herb Dressing:
- ⅓ cup extra-virgin olive oil
- 3 tbsp fresh lemon juice
- 1 tbsp white wine vinegar
- 1 tsp Dijon mustard
- 1 garlic clove, minced
- 1 tsp honey or maple syrup
- 1 tbsp fresh basil, finely chopped
- 1 tbsp fresh parsley, finely chopped
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Cook the pasta: Cook the pasta according to package directions until al dente. Drain and rinse under cold water until completely cooled.
- Blanch the vegetables: Blanch the broccoli and sugar snap peas in boiling water for 1–2 minutes, then transfer them to an ice bath to stop cooking. Drain well.
- Combine salad ingredients: In a large bowl, add the cooled pasta, blanched broccoli, cucumber, green peas, sugar snap peas, avocado, green onions, parsley, and basil.
- Prepare the dressing: Whisk together the olive oil, lemon juice, white wine vinegar, Dijon mustard, minced garlic, honey or maple syrup, fresh basil, fresh parsley, salt, and black pepper until well combined.
- Toss the salad: Pour the dressing over the pasta salad and toss gently to combine all ingredients evenly.
- Chill the salad: Refrigerate the salad for 20–30 minutes to allow flavors to meld.
- Garnish and serve: Just before serving, arrange the edible flowers decoratively over the top of the salad. Serve chilled or slightly cool.
Notes
- Only use edible flowers specifically sold or grown for culinary use. Avoid flowers treated with pesticides or other chemicals.
- Add fresh mozzarella, feta, or extra peas for additional flavor and protein.
- For a vegan version, substitute honey with maple syrup.
- Add the avocado shortly before serving to prevent browning.
- Keep the edible flowers on top rather than mixing them aggressively into the salad to maintain their appearance.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad, Side Dish, Pasta Salad
- Method: Stovetop
- Cuisine: American, Mediterranean-Inspired
