This week we are sharing spring side dish recipes. I’ve been thinking about this for a few weeks but I hadn’t come up with anything. I knew if I participated I wanted to use spring produce but as the date got closer I decided I wasn’t going to participate. I just didn’t have any ideas.
Then my husband got sick. He had a fever and really wasn’t feeling well so I had to stay home from work one day with J. We had a really nice day together and when he went down for his nap I suddenly had an idea for a spring side dish. I decided to make a spring pasta salad recipe! I had no idea what I had to use in the house but I went running around looking for ingredients.
I came up with radishes, carrots, onions, artichokes, and peas, all of which are spring vegetables. While the artichokes and peas were not fresh, the other three vegetables were so I decided to go for it. I chopped my veggies while the pasta was boiling and when it was done I tossed everything together along with a homemade vinaigrette.
I thought the pasta salad was good but not great. I’m a sucker for adding in cheese and meat to my pasta salad so I added in some crumbled bacon and cheddar cheese and then my pasta salad was perfect. There was a lot of crunch to it and a lot of flavor. The only thing I wish I had in it was fresh herbs but it’s March, I live in Maryland, and nothing is growing in my garden. Next time I’ll add in a handful of herbs for color and flavorful.
This spring pasta salad would be great at Easter dinner or Mother’s Day brunch. It’s very versatile and you could use any spring vegetable whether frozen or canned or fresh. Use what you like and leave out what you don’t but make sure you use the homemade vinaigrette!
- 12 oz. pasta (choose your favorite shape)
- ¼ c. onion, chopped
- 3 radishes, sliced thin then cut in half
- 2 carrots, chopped
- ¼ c. frozen or fresh peas
- ¼ c. marinated artichoke hearts, cut into 1 inch pieces
- 4 strips of bacon, cooked and crumbled
- ¼ c. cheddar cheese, cut into small cubes
- ½ c. olive oil
- ⅓ c. red wine vinegar
- 3 garlic cloves, minced
- 2 t. Italian seasoning
- 1 t. salt
- 1 t. black pepper
- 1 T. honey
- A handful of fresh herbs (if desired)
- Cook the pasta according to the package directions. Drain and run under cold water. Set aside.
- In a large bowl combine the onion, radishes, carrots, peas, artichokes, bacon, and cheddar cheese.
- Add in the pasta and toss to combine.
- To make the dressing place all ingredients in a small mason jar or a bowl with an air tight lid. Shake vigorously for 30 seconds to combine all ingredients.
- Pour the vinaigrette over top of the pasta salad and mix to coat in the dressing.
- Refrigerate at least 4 hours before serving or up to 3 days. You may need to add more dressing before serving.
Springtime Side Dish Recipes
- Asparagus Almondine by A Day in the Life on the Farm
- Asparagus Leek & Potato Chowder by Delaware Girl Eats
- Cilantro Lime Rice with Snow Peas by Art of Natural Living
- Creamy Asparagus Risotto with Dill by Cheese Curd In Paradise
- Honey Roasted Carrots with Lemon and Herbs by Palatable Pastime
- Kicked Up Coleslaw by A Kitchen Hoor’s Adventures
- Lemon Parmesan Roasted Asparagus by Sweet Beginnings
- Sautéed Sesame-Soy Fiddlehead Ferns and Asparagus by Culinary Adventures with Camilla
- Spring Pasta Salad by Hezzi-D’s Books and Cooks
- Young Asparagus with Lemon Dipping sauce by Our Good Life