Herby Spring Pasta Salad With Protein. It’s all I ever want for spring! I got the urge to make pasta salad recently, and I knew this was it as soon as I took one bite. I’m so happy it turned out so good, and I have a feeling you’ll love it too.

Protein-packed, tossed with pesto, lemon zest + juice, and loaded with all the pretty green veggies, it’s a pasta salad you can enjoy for lunch, dinner, or serve as a side at your next gathering. Gotta love a multipurpose meal.

PASTA SALAD SEASON

It’s pasta salad season and I’m so excited. Trust me when I say you’re going to want to add this Herby Spring Pasta Salad With Protein to your spring rotation asap.

I mean, you already know how obsessed with it I am. The food was the main event at my baby shower last weekend and I so appreciate my friends for helping to make it because it was such a hit.

And I honestly may need to make it again this weekend. It’s kind of the pasta salad of my dreams. The flavors are perfection and it’s chock-full of protein, so you know you’ll be feeling satiated no matter the occasion or mealtime you prep this for.

A SIMPLY DELISH SPRINGTIME PASTA SALAD

I will tell you: if you’re like me and are not a fan of mayo, then you’re going to love this mayo-less but flavorful pasta salad. But if you’re a mayo-lover, I promise you won’t miss it in this one either. It’s so delish, so simple, and honestly just fun to make.

High in protein and rich in several essential vitamins and minerals, the organic pork (or chicken) sausage brings a nice, savory flavor. Balance that out with some nutrient-packed greens, like superfood spinach, antioxidant-rich fresh basil, chives and peas, which also add the prettiest pop of color.

And probably what is my favorite ingredient is the pesto. Herby and bright, it’s just too good.

To make it slightly creamy and loaded with even more nutrients, the meat mixture simmers together in bone broth and milk (I used cashew, but essentially any dairy-free or regular milk will work).

And of course, can’t forget about the pasta! I used Mafalda pasta, which I love because its shape pairs really well with the meat and veg mixture.

Top it with some fresh dill and grated parm and it is just the yummiest. Don’t you just love when a bunch of simple ingredients easily come together to make a healthy, flavorful meal?

A MULTIPURPOSE MEAL TO MAKE ALL SEASON

I’m so happy this Herby Spring Pasta Salad With Protein makes a big batch because it’s great to have for lunch the next couple days afterwards too. However, if you bring it as a side dish to your next party, I will bet you’ll be going home with an empty serving bowl because it will be devoured.

Wasn’t kidding when I said it’s the best multipurpose meal.

Now if all of this doesn’t have you wanting to run to the grocery store immediately to get all the ingredients…

It’s the best springtime salad, I seriously can’t wait to make it again (if you couldn’t tell by now)! After you make it, let me know what you think too in the comment section below.

INGREDIENTS YOU’LL NEED:

Pasta Salad:

Extra virgin olive oil
Organic pork or chicken sausage (or sub ground chicken/turkey)
Onion
Box of pasta (I used Jovial brand gluten-free Mafalda, but bow tie or penne works)
Spinach
Fresh basil
Minced garlic
Pesto
Chicken bone broth (or any broth)
Milk (I used cashew, regular milk also works)
Ghee
Frozen peas
Lemon, to zest and squeeze
Grated Parmesan
Chives
Fresh cracked pepper
Sea salt

Topping:

Fresh dill
Grated Parmesan

HOW TO MAKE MY HERBY SPRING PASTA SALAD WITH PROTEIN

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!

RECIPE SUBSTITUTIONS & QUESTIONS

I used an organic ground pork I found at Whole Foods, but any pork or chicken sausage, or ground chicken or turkey will work great. I of course recommend making it with the protein, but option to omit the meat altogether whether you plan to serve it as a side or based on any dietary preferences.

For the pesto, you can go store-bought or homemade. If you plan to buy at the store, I always recommend to take a closer look at ingredients to ensure you’re not getting one loaded with unnecessary ingredients like inflammatory oils, sugars, fillers, etc. If you want to make homemade pesto, try one of my two go-to’s: the Homemade Basil Pesto I used in my Loaded Chicken Pesto Panini recipe or my Feta Pesto from my Greek Chicken Salad recipe.

Any broth will work (if you’re interested in learning more about bone broth/regular broth, click here and here). Same goes for the milk and pasta. I have a lactose and gluten intolerance so I used cashew milk and a GF pasta, but essentially any dairy-free or regular milk, or pasta/shape will work.

IS IT BEST TO MAKE PASTA SALAD THE DAY BEFORE?

It’s up to you! Generally, it’s recommended to make at least a few hours before serving in order to give the pasta salad time to absorb the dressing without getting mushy. But as I mentioned in the instructions here for my Herby Spring Pasta Salad With Protein, you can either serve this one immediately or at room temperature.

The first time I made this specific pasta salad, I had leftovers the next day for lunch too and it was still delish. So I’d say it also somewhat depends on the specific pasta salad recipe you’re making, though most should keep for up to 2-3 days in the fridge.

WHAT IS MAFALDA PASTA?

Mafalda pasta is almost like a smaller, lasagna-shaped pasta with wavy, ribbony edges. It’s a great pasta to use in something like a pasta salad as it really pairs well and can “grab” onto thicker, creamier, meatier-type sauces. The Mafalda shape not only adds great texture to any pasta dish, but looks pretty too!

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

One-Pan Lasagna Skillet

Click here to watch the reel I made of this recipe 🙂

Herby Spring Pasta Salad With Protein