Herby Spring Pasta Salad with Protein is the fresh, flavorful pasta salad you’ll want on repeat all season long. Made with a protein-packed base and tossed in pesto, lemon zest, and fresh lemon juice, this spring pasta salad is loaded with vibrant green veggies and herby goodness in every bite.
Perfect for easy lunches, healthy dinners, or a crowd-pleasing side dish, this protein-rich pasta salad is light yet satisfying and ideal for spring and summer gatherings. If you’re looking for a versatile, healthy pasta salad recipe that actually fills you up, this one checks all the boxes.
Pasta Salad Season Is Here
It’s officially pasta salad season, and this Herby Spring Pasta Salad with Protein deserves a spot in your spring and summer recipe rotation. If you’re looking for a fresh, flavorful pasta salad that’s both satisfying and easy to prep, this one is it.
I’ve already made this protein-packed pasta salad more times than I can count—and it was even the star dish at my baby shower. Huge thanks to my friends for helping bring it together because it was a total hit with everyone.
With perfectly balanced flavors, vibrant herbs, and plenty of protein to keep you full, this healthy spring pasta salad works for meal prep, weekend gatherings, or quick lunches and dinners. Fair warning: once you try it, you’ll probably be making it again the very next weekend.
Why You’ll Love This Spring Pasta Salad
If you’re craving a fresh, protein-packed pasta salad that’s great for meal prep, weeknight dinners, or crowd-pleasing side dishes, this recipe checks all the boxes:
- High protein from sausage or chicken
- Vibrant spring veggies like spinach, peas, and fresh herbs
- Bright flavor from pesto, lemon zest, and herbs
- No mayo (but still utterly delicious and creamy)
- Works as lunch, dinner, or sides
A Multipurpose Meal to Make All Season
One of my favorite things about this Herby Spring Pasta Salad with Protein is that it makes a generous batch—perfect for easy lunches and meal prep for the days that follow. It holds up beautifully in the fridge and tastes just as good (if not better) the next day.
And if you bring this protein-packed pasta salad to a party, potluck, or gathering, don’t expect leftovers. Every time I serve it as a side dish, it gets completely devoured—empty bowl and all. It truly earns its title as the ultimate multipurpose meal.
If you’re not already heading to the grocery store to grab the ingredients, consider this your final nudge. This is hands-down one of my favorite springtime pasta salads, and I already can’t wait to make it again.
Once you try it, be sure to let me know what you think in the comments below—I love hearing how you make it your own!
Ingredients You’ll Need
Pasta Salad Base
- Extra virgin olive oil
- Organic pork or chicken sausage (or ground chicken/turkey)
- Onion
- Pasta (Mafalda, penne, or bow tie)
- Fresh spinach
- Fresh basil
- Minced garlic
- Pesto
- Chicken bone broth (or any broth)
- Milk (dairy or plant-based)
- Ghee
- Frozen peas
- Lemon (zest + juice)
- Grated Parmesan
- Chives
- Salt & fresh cracked pepper
Optional Toppings
- Fresh dill
- Extra grated Parmesan
How to Make This Herby Spring Pasta Salad
1. Brown the Protein
Heat olive oil in a large skillet and brown your sausage or chicken, seasoning with salt and pepper. Remove and set aside.
2. Sauté Onions
Cook onions in the same skillet until translucent. Add to the plate with the protein.
3. Cook the Pasta
Bring salted water to a boil and cook the pasta until al dente. Drain and set aside.
4. Build the Sauce
In the skillet, cook garlic, then add pesto, broth, milk, and ghee. Simmer until slightly thickened. Stir in the browned protein and onion.
5. Combine & Toss
Add pasta to the skillet mixture along with peas, lemon zest, lemon juice, spinach, Parmesan, chives, and seasonings. Stir until everything is coated and combined.
6. Serve
Top with fresh dill and extra Parmesan. Enjoy warm or at room temperature!
Recipe Tips for Best Results
Best Pasta Shape for This Salad
I love Mafalda pasta because its ruffled edges help hold the sauce, herbs, and veggies—but penne or bow tie works beautifully too.
Protein Variations
- Swap sausage for ground turkey or chicken
- Go vegetarian with chickpeas or white beans (great protein boost)
Can You Make It Ahead?
Yes — letting the salad chill for a few hours helps flavors meld. It also stores well in the fridge for 2-3 days, making it perfect for meal-prep.
Recipe Substitutions & Frequently Asked Questions
This Herby Spring Pasta Salad with Protein is incredibly versatile, which makes it easy to customize based on what you have on hand or your dietary needs. Below are my favorite swaps and helpful tips to make this recipe work for everyone.
Protein Options
I used organic ground pork from Whole Foods, but any of the following work great:
- Pork or chicken sausage
- Ground chicken
- Ground turkey
I highly recommend including a protein to keep this pasta salad filling and balanced. However, you can easily omit the meat if you’re serving it as a side dish or prefer a vegetarian option.
Pesto Options
You can use store-bought or homemade pesto—both work beautifully in this recipe.
If buying pesto, be sure to check the ingredient list and avoid options with inflammatory oils, added sugars, or unnecessary fillers.
If you prefer homemade, try one of my go-to recipes:
- Homemade Basil Pesto (from my Loaded Chicken Pesto Panini)
- Feta Pesto (from my Greek Chicken Salad)
Both add incredible flavor and freshness to this spring pasta salad.
Broth, Milk & Pasta Substitutions
- Broth: Any broth works—bone broth or regular chicken or veggie broth.
- Milk: Use dairy or dairy-free milk. I used cashew milk due to lactose intolerance, but almond, oat, coconut, or regular milk all work well.
- Pasta: Any pasta shape works. I used gluten-free Mafalda pasta, but regular or gluten-free penne, bow tie, or rotini are all great options.
This flexibility makes it easy to tailor the recipe to gluten-free, dairy-free, or family-friendly diets without sacrificing flavor.
HERE’S MORE SALADS AND HIGH-PROTEIN PASTA DISHES YOU’LL LOVE:
Crispy Hot Honey Chicken Caesar Salad
Greek Chicken Salad With Feta Pesto
The Viral Watermelon Summer Salad You Need To Make
Gluten-Free Chicken Milanese With Homemade Alfredo Sauce
Spicy Penne Alla Vodka With Meatballs
Click here to watch the reel I made of this recipe 🙂
Herby Spring Pasta Salad With Protein
Ingredients
Pasta Salad:
- 1/3 cup extra virgin olive oil
- 1 pound organic pork or chicken sausage, or sub ground chicken/turkey
- 1/2 medium onion, finely diced
- 1 box pasta, I used Jovial brand gluten-free Mafalda, but bow tie or penne works
- 2 cups spinach, finely chopped
- 1/2 cup fresh basil, chopped
- 1 heaping tablespoon minced garlic
- 3 tablespoons pesto
- 3/4 cup chicken bone broth, or any broth
- 3 tablespoons milk, I used cashew, regular milk also works
- 2 tablespoons ghee
- 1 1/4 cup frozen peas
- 1 lemon, squeezed
- 1/2 tablespoon lemon zest
- 1/4 cup grated Parmesan
- 1/4 cup chives
- 1 teaspoon fresh cracked pepper
- 2 teaspoons sea salt
Topping:
- 3 tablespoons fresh dill, roughly chopped
- Grated Parmesan
Instructions
- In a medium to large skillet, add 1 tablespoon oil on medium-high heat. Add protein, season with salt and pepper, and brown, about 5-7 minutes. Once done, add to a plate and set aside.
- Add another tablespoon of oil to your same skillet to cook the onions for 3-4 minutes. When the onions are done, add them to the plate of protein and set aside.
- Meanwhile, bring a large pot of water to a bowl and cook your pasta.
- Add one tablespoon oil to the same skillet from before and cook the minced garlic for 1 minute. Then add your pesto to cook for another minute, stirring constantly on medium heat. Add in broth, milk, ghee, and bring to a simmer for several minutes. Pour in your cooked protein and onions and stir.
- Once you’ve strained your pasta, add the entire skillet mixture to the empty pasta pot, along with frozen peas, pasta, lemon zest, lemon juice, spinach, grated Parm, chives, ground pepper, sea salt and another 2-3 tablespoons olive oil. Stir well, then add in basil and additional pepper.
- To plate, top with fresh dill and grated Parmesan. Serve immediately or at room temperature. Enjoy!
This was so amazing! New recipe in my dinner rotation. So easy to combine everything together and an easy way to get in lots of fresh healthy herbs. I love how interchangeable the ingredients are.
Herby Spring pasta Salad with Protein
Good morning – looking forward to trying this recipe over the holiday weekend. I could not seem to locate the nutritional info. Am I overlooking it? I track my macros and it would be so helpful.
Many Thanks,
Crissy
This is one of my new favorite RGE recipes! We’ve made it multiple times and are excited to make it again for Mother’s Day without the protein and serve it as a side pasta salad.
Wondering what a good swap would be for the frozen peas, since we have a family member who doesn’t love peas. Broccoli maybe?