Fresh Spring Pasta Salad with Prosciutto & Honey-Lemon Dressing

This spring pasta salad with prosciutto and honey-lemon dressing is everything you want in a light, refreshing dish! Packed with fresh asparagus, sweet peas, nutty shaved Parmesan, and savory prosciutto, it’s the perfect easy side dish or lunch for those warmer days. Toss it all together and you’ve got yourself a delicious spring recipe!

Why You’ll Love this Spring Pasta Salad:

• Fresh and Flavorful: The combination of crisp asparagus, sweet peas, and savory prosciutto makes this spring pasta salad full of depth but perfectly balanced. Fresh, bright, savory, and zesty.
• Perfect for Spring Gatherings: Light yet satisfying, this salad is ideal for picnics, spring and summer BBQs, or any warm-weather occasion.
• Light and Healthy: Packed with fresh veggies, lean prosciutto, and a tangy homemade honey-lemon dressing, it’s a nutritious choice without sacrificing flavor.

Spring Vegetable Pasta Salad Ingredients:

• Asparagus: Fresh asparagus adds a vibrant crunch and a slightly earthy flavor that pairs perfectly with the spring vibe of this pasta salad.
• Bow tie pasta: The perfect shape for this salad, bow tie pasta holds the dressing and complements the other ingredients for a satisfying texture and bite.
• Prosciutto: Thinly sliced prosciutto brings a salty, savory richness to the recipe that balances the freshness of the veggies.
• Spring mix: A blend of leafy greens that creates a delicate, slightly peppery flavor, making it a light yet flavorful base for the salad.
• Peas: Sweet, tender peas bring a pop of color and a touch of natural sweetness to this spring pasta salad.
• Shaved Parmesan: Adds a nutty, slightly sharp flavor, with a delicate texture that works wonderfully with the other ingredients.
• For the Dressing:
  • Olive oil: A rich, smooth base that brings all the flavors together in the dressing.
  • Lemon Juice: Adds a zesty, refreshing citrus note that brightens up the entire salad.
  • Honey: A touch of natural sweetness that balances the acidity of the lemon juice and adds depth to the dressing.
  • Dijon Mustard: Gives the dressing a tangy, sharp kick.
  • Minced Garlic: Give the dressing an aromatic warmth and a slight bite, rounding out the flavors.
  • White Wine Vinegar: Adds a subtle tang that enhances the brightness of the dressing.
  • Salt & pepper: Brings all the flavors into balance, allowing the other ingredients to shine.

Dietary Substitutions & Allergy-Friendly Swaps:

• Gluten-Free: Swap the bow tie pasta for your favorite gluten-free pasta to make this dish gluten-free! I used Jovial’s 100% Organic Gluten Free Brown Rice Farfalle for this recipe.
• Dairy-Free: To make this recipe dairy-free, skip the Parmesan cheese or use a dairy-free alternative like vegan Parmesan or nutritional yeast for a cheesy flavor without the dairy.
• Low-Carb/Keto: If you’re following a low-carb or keto diet, leave out the bow-tie pasta and use a low sugar honey for the dressing.
• Reduced Sodium: If you’re looking to lower your sodium intake, skip the prosciutto entirely or add unseasoned roasted chicken or another protein of your choice.

How to Make Spring Pasta Salad:

• Boil the Asparagus: Bring a large pot of salted water to a boil. Add the asparagus and cook for 2-3 minutes, or until tender yet crisp. Transfer the asparagus to an ice bath to stop the cooking process and preserve its vibrant color. Drain and set aside.
• Cook the Pasta: In the same pot of water, add your bow tie pasta and cook according to package instructions until al dente. Drain the pasta well and let it cool.
• Prepare the Dressing: In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, minced garlic, white wine vinegar, salt, and pepper. Stir until well combined. Refrigerate until ready to use.
• Assemble the Salad: In a large mixing bowl, combine the cooled pasta, asparagus, spring mix, peas, shaved Parmesan, and prosciutto. Toss gently to mix.
• Add the Dressing: Pour the dressing over the salad and toss to coat evenly.
• Serve: Serve immediately or cover and refrigerate the pasta salad for 30 minutes before serving to allow the flavors to meld. Garnish with extra Parmesan or fresh chives, and enjoy!

Tips for Making Spring Pasta Salad:

• Don’t Overcook the Pasta: Cook the bow tie pasta until al dente to keep a nice texture, not mushy.
• Blanch the Asparagus: Quickly boiling and then shocking the asparagus in ice water preserves its bright green color and crisp-tender texture.
• Balance the Dressing: Taste the dressing before adding it! If you’d like a brighter flavor, add a little more lemon juice; for extra sweetness, a touch more honey.

Make Ahead & Store:

• Make Ahead: Prepare the dressing and chop the ingredients up to a day in advance. Store separately in the fridge and toss together just before serving.
• Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Store dressing separately and add just before serving for best texture.

Spring Pasta Salad FAQ’s:

4 More Fresh Pasta Salad Recipes You Will Love:

• Creamy Dill Pickle Pasta Salad with Bacon & Cheddar
• Easy Vintage Tuna Pasta Salad
• Pesto Tortellini Pasta Salad
• Mediterranean Pasta & Kale Salad with Garlic Basil Dressing

Tried This Spring Pasta Salad recipe? I’d love to hear how it turned out! ⭐ Please leave a star rating and review in the recipe card below—your feedback helps others discover this creamy, flavorful dish. Enjoy, and happy cooking! Follow me on Instagram and Pinterest for more delicious recipes, travel inspiration, and behind-the-scenes content.

Fresh Spring Pasta Salad with Prosciutto & Honey-Lemon Dressing

This light and flavorful spring pasta salad is packed with tender asparagus, sweet peas, crispy prosciutto, and shaved Parmesan, all tossed in a zesty honey-lemon dressing. Perfect for a refreshing side dish or a light meal!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course Pasta, Salad

Servings 6

Calories 380 kcal

Ingredients

  

1x2x3x

• 2 cups asparagus trimmed and cut into 1-inch pieces
• 2 cups bow tie pasta
• 8-12 slices prosciutto crisped or torn into bite-sized pieces
• 6 cups spring mix
• 1 cup peas thawed if frozen
• 1 cup shaved Parmesan

Honey Lemon Dressing:

• ½ cup olive oil
• 2 tbsp lemon juice
• 2 tbsp honey
• 1 tbsp Dijon mustard
• 1 tbsp minced garlic
• 2 tsp white wine vinegar
• Salt & pepper to taste

Instructions

 

• Blanch the Asparagus: Bring a pot of salted water to a boil. Add asparagus and cook for 2-3 minutes until bright green and tender-crisp. Transfer immediately to an ice bath to stop cooking.
• Cook the Pasta: In the same pot, cook bow tie pasta until al dente, following package instructions. Drain and let cool.
• Make the Dressing: In a small bowl or jar, whisk together olive oil, lemon juice, honey, Dijon mustard, garlic, white wine vinegar, salt, and pepper. Refrigerate until ready to use.
• Assemble the Salad: In a large bowl, combine spring mix, pasta, asparagus, peas, and shaved Parmesan. Drizzle with dressing and toss to coat.
• Add Prosciutto & Serve: Top with crispy or torn prosciutto pieces. Garnish with extra Parmesan or fresh herbs if desired. Serve chilled or at room temperature.

Notes

• Storage: Store the salad and dressing separately in air-tight containers in the fridge for up to 3 days. Toss together just before serving for the best texture.
• To Make Gluten-Free: Swap the bow tie pasta for your favorite gluten-free variety.

Nutrition

Calories: 380kcalCarbohydrates: 38gProtein: 13gFat: 20gSaturated Fat: 5gSodium: 500mgFiber: 4gSugar: 6g

Keyword spring pasta salad

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