Spring Celebration Pasta and Salad Feast

Name: Spring Celebration Pasta and Salad Feast
Prep time: 70 min
Cook time: 15 min
Total time: 85 min
Yield: 4
Cuisine: Global
Ingredients: 9 ounces dry pasta; 1 recipe Ultra Creamy Flavor Burst Basil Pesto; 1 recipe Oregano, Basil, and Lemon Zest Parmesan; 1 cup cooked quinoa; 1 large English cucumber, chopped; 3 cups cherry or grape tomatoes, halved; 3/4 cup sliced radish; 1 can white beans, rinsed and drained; 1/4 cup toasted pine nuts; 1 large ripe avocado; 5 ounces baby romaine lettuce; 2/3 cup fresh basil, chopped; 1 batch Herby Lemon and White Wine Vinaigrette

A fresh and vibrant meal featuring a warm pasta salad paired with a crisp garden side salad, perfect for any spring gathering.

By Daily Recipes Book· 🌍 Global· July 15, 2026

Spring Celebration Pasta and Salad Feast

dailyrecipesbook.com

Prep

70 minutes

Cook

15 minutes

Total

85 minutes

Serves

There is something so special about bringing friends and family together for a meal that feels fancy but stays simple. This menu is designed to make your life easier by letting you do most of the work the day before, so you can actually enjoy your guests when the big day arrives.

People love this meal because it balances warm and cold textures beautifully. The pasta salad brings a comforting touch, while the fresh vinaigrette and crunchy vegetables in the side salad keep everything feeling bright and light.

Ingredients

9 ounces dry pasta
1 recipe Ultra Creamy Flavor Burst Basil Pesto
1 recipe Oregano, Basil, and Lemon Zest Parmesan
1 cup cooked quinoa
1 large English cucumber, chopped
3 cups cherry or grape tomatoes, halved
3/4 cup sliced radish
1 can white beans, rinsed and drained
1/4 cup toasted pine nuts
1 large ripe avocado
5 ounces baby romaine lettuce
2/3 cup fresh basil, chopped
1 batch Herby Lemon and White Wine Vinaigrette

Instructions

1
Prepare the quinoa, parmesan, and pesto the day before and store them in the fridge.
2
Chop your vegetables for both salads the day before, keeping the pasta salad veggies and beans together in one container and the side salad vegetables in another.
3
Toast the pine nuts and store them in an airtight container until you are ready to serve.
4
On the day of, take your refrigerated ingredients out of the fridge about an hour before serving to bring them closer to room temperature.
5
Cook the pasta in a pot of boiling water until tender, then drain it well.
6
Whisk together your vinaigrette while the pasta is cooking.
7
Assemble the Busy Bee side salad by tossing the prepped greens, radish, tomato, cucumber, and quinoa with the vinaigrette, adding the sliced avocado last.
8
Toss the warm pasta with the pesto, parmesan, beans, chopped basil, and the reserved pasta salad veggies.
9
Serve the pasta salad warm alongside the side salad on a large platter and enjoy.

💡 Tips

Store any leftover dressing in a glass jar in the fridge for up to a week. If you have leftover pasta salad, it keeps well in the fridge for two days, though you may want to add a splash of lemon juice to freshen the flavors before eating.

#vegetarian #healthy #spring #lunch #easy #salad

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