Spring is the perfect time to refresh your meals, and what better way to do that than with some delicious pasta salads? Packed with flavor and colorful ingredients, these 10 pasta salad recipes each pack in under 250 calories. They’re not only nourishing but also ideal for those sunny days when you want something light and wholesome. Get ready to bring some zest to your plate!
Classic Spring Pasta Salad: Pasta, Cherry Tomatoes, Cucumbers.

This Classic Spring Pasta Salad is a delightful blend of fresh ingredients that’s perfect for those warm days. The combination of pasta, sweet cherry tomatoes, and crunchy cucumbers offers a refreshing taste that captures the essence of spring. It’s simple to prepare, making it an ideal choice for potlucks, picnics, or just a quick meal at home.
The bright flavors complemented by a light dressing make every bite enjoyable. Toss in some fresh herbs for an extra burst of flavor, and you have a dish that’s not only healthy but also visually appealing. Perfect for those looking for easy summer dinners, this salad keeps things light while still being satisfying.
Ingredients
- 8 oz pasta (any shape you like)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/4 cup red onion, finely chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Cook the pasta according to package instructions. Drain and rinse under cold water to cool.
- In a large bowl, combine the cooled pasta, cherry tomatoes, cucumber, and red onion.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Drizzle this dressing over the pasta salad.
- Toss everything gently to combine and coat the ingredients with the dressing.
- Garnish with fresh basil or parsley before serving. Enjoy your light and tasty spring pasta salad!
Pesto Spring Pasta Salad: Pasta, Pesto Sauce, Peas.

If you’re looking for a light and refreshing dish that bursts with flavor, this Pesto Spring Pasta Salad is perfect! The creamy pesto sauce combined with sweet peas creates a delightful balance, making it an ideal dish for any spring gathering or casual meal at home.
This pasta salad is not only simple to prepare but also comes in under 250 calories per serving, which makes it a fantastic choice for those watching their intake. Perfect for a Spring Food Ideas Party or as a quick vegan meal, it’s sure to please everyone at the table!
Ingredients
- 8 oz whole wheat pasta
- 1 cup fresh peas (frozen is fine too)
- 1/2 cup basil pesto
- 1/2 cup cherry tomatoes, halved
- 1/4 cup grated Parmesan cheese (optional for non-vegan)
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- Cook the Pasta: In a large pot, bring salted water to a boil. Add the whole wheat pasta and cook according to the package instructions until al dente. Add peas to the boiling pasta for the last 2 minutes of cooking. Drain and rinse under cold water to cool.
- Mix Ingredients: In a large bowl, combine the cooled pasta and peas with the basil pesto. Toss until well-coated. Add cherry tomatoes and mix gently.
- Season: Add salt and pepper to taste. If desired, sprinkle with Parmesan cheese.
- Serve: Garnish with fresh basil leaves and serve chilled or at room temperature. This salad makes an excellent side or a light main dish for easy summer dinners!
Mediterranean Spring Pasta Salad: Pasta, Feta Cheese, Olives.

This Mediterranean Spring Pasta Salad is a delightful mix of flavors that brings the essence of the Mediterranean right to your table. The combination of al dente pasta, creamy feta cheese, and briny olives creates a refreshing dish that’s perfect for spring. It’s simple to make and packed with colorful veggies, making it a healthy choice for those warm days.
The tangy feta pairs beautifully with the savory olives and fresh tomatoes, creating a taste experience that’s satisfying yet light. This pasta salad is great as a main dish or a side, and it works well for easy summer dinners or spring gatherings. Give it a try for a tasty addition to your spring food ideas party!
Ingredients
- 8 oz. whole wheat pasta
- 1 cup cherry tomatoes, halved
- 1/2 cup black olives, pitted and sliced
- 1/2 cup green olives, pitted and sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup red onion, finely chopped
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the whole wheat pasta and cook according to package instructions until al dente. Drain and rinse under cold water.
- Prepare the Vegetables: In a large bowl, combine the halved cherry tomatoes, sliced black and green olives, crumbled feta cheese, and chopped red onion.
- Mix Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper.
- Toss Salad: Add the cooked pasta to the vegetable mixture. Pour the dressing over and toss gently to combine. Adjust seasoning if needed.
- Serve: Garnish with fresh basil leaves before serving. Enjoy your Mediterranean Spring Pasta Salad!
Veggie-Packed Pasta Salad: Pasta, Bell Peppers, Red Onion.

This veggie-packed pasta salad is a colorful and refreshing dish, perfect for spring gatherings or a light lunch. With vibrant bell peppers and red onion, it delivers a satisfying crunch and a mix of sweet and tangy flavors. Plus, it’s super easy to whip up, making it a go-to option for busy weeknights or picnic outings.
The combination of pasta and fresh vegetables not only makes this a delightful option but also keeps it light at under 250 calories per serving. Toss it with a zesty cilantro lime dressing for an extra burst of flavor. It’s a fantastic addition to your Spring vegan meals lineup!
Ingredients
- 8 oz pasta of your choice (whole wheat or gluten-free works well)
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 small red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh parsley, chopped
- 1/4 cup cilantro, chopped
- 1/4 cup olive oil
- 2 tablespoons lime juice
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Cook the Pasta: In a large pot of boiling salted water, cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
- Prepare the Vegetables: While the pasta cooks, chop the bell peppers, red onion, and cherry tomatoes. In a large bowl, combine the diced vegetables with the cooked pasta.
- Make the Dressing: In a small bowl, whisk together olive oil, lime juice, garlic powder, salt, and pepper until well combined.
- Toss and Serve: Pour the dressing over the pasta and vegetables. Add the chopped parsley and cilantro, then toss everything together until well coated. Adjust seasoning if needed and serve chilled or at room temperature.
Lemon Basil Pasta Salad: Pasta, Lemon Zest, Fresh Basil.

This Lemon Basil Pasta Salad is a refreshing dish that perfectly captures the flavors of spring. With the bright zing of lemon zest and the aromatic freshness of basil, it’s a delightful combination that dances on your taste buds. Plus, it’s easy to whip up, making it a great choice for quick lunches or easy summer dinners.
Ideal for picnics or potlucks, this salad pairs wonderfully with a variety of proteins or can be enjoyed on its own. Bring a taste of the season to your table with this simple and delicious recipe!
Ingredients
- 8 oz whole wheat spaghetti
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh basil, chopped
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- Salt and pepper to taste
Instructions
- Cook the spaghetti according to the package instructions. Drain and rinse under cold water to cool.
- In a large bowl, combine the olive oil, lemon juice, lemon zest, salt, and pepper. Mix well.
- Add the cooled spaghetti, cherry tomatoes, and fresh basil to the bowl. Toss until everything is well coated.
- Serve chilled or at room temperature, garnished with additional basil if desired.
Italian-Style Pasta Salad: Pasta, Salami, Mozzarella Balls.

This Italian-Style Pasta Salad is a delightful mix of flavors and textures that’s perfect for warm days. With its combination of savory salami, creamy mozzarella balls, and fresh tomatoes, it brings a taste of Italy right to your table. This recipe is not only simple to prepare but also a hit at any gathering, making it an ideal choice for spring parties or picnics.
The combination of ingredients offers a satisfying crunch and a creamy texture in every bite. Whether you’re looking for a light lunch or a side dish for dinner, this pasta salad is sure to please everyone. Plus, it’s under 250 calories per serving, so you can enjoy it guilt-free!
Ingredients
- 8 oz rotini pasta
- 4 oz salami, sliced
- 1 cup cherry tomatoes, halved
- 1 cup mozzarella balls
- 1/4 cup fresh basil, chopped
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- Salt and pepper to taste
Instructions
- Cook the Pasta: In a large pot, bring salted water to a boil. Add the rotini pasta and cook according to package instructions until al dente. Drain and cool for a few minutes.
- Combine Ingredients: In a large bowl, combine the cooled pasta, salami slices, cherry tomatoes, mozzarella balls, and chopped basil.
- Dress the Salad: In a small bowl, whisk together olive oil, red wine vinegar, salt, and pepper. Drizzle the dressing over the pasta salad and toss to combine.
- Chill and Serve: Refrigerate the pasta salad for at least 30 minutes before serving to allow the flavors to meld together.
Avocado Spring Pasta Salad: Pasta, Avocado, Cilantro.

This Avocado Spring Pasta Salad is a refreshing and light dish perfect for warmer days. The creamy avocado blends with fresh cilantro, bringing a burst of flavor that pairs beautifully with your favorite pasta. It’s simple to make, and you can whip it up in no time, making it an ideal choice for easy summer dinners or as a side for a picnic.
Ingredients
- 8 ounces of rotini pasta
- 1 ripe avocado, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup green bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Cook the Pasta: In a large pot, bring salted water to a boil and cook the rotini pasta according to package instructions. Drain and rinse under cold water to cool.
- Combine Ingredients: In a large bowl, mix the cooked pasta, diced avocado, cherry tomatoes, green bell pepper, red onion, and cilantro.
- Make the Dressing: In a small bowl, whisk together lime juice, olive oil, salt, and pepper. Pour the dressing over the pasta salad and toss gently to combine.
- Serve: Chill in the refrigerator for about 30 minutes before serving. Enjoy your delicious Avocado Spring Pasta Salad!
Roasted Veggie Pasta Salad: Pasta, Roasted Zucchini, Tomatoes.

This Roasted Veggie Pasta Salad is a delightful spring dish that combines the fresh flavors of roasted zucchini and cherry tomatoes with perfectly cooked pasta. It’s light yet satisfying, making it a great option for lunch or a side at dinner. The sweetness of the roasted veggies contrasts beautifully with the savory notes of olive oil and herbs, creating a vibrant dish that’s not only healthy but also bursting with taste.
This recipe is straightforward, perfect for those busy weeknights or lazy weekends. With just a few ingredients and minimal prep time, you can whip up a refreshing meal that everyone will love. It can also be a fantastic addition to your traditional Thanksgiving menu or a great choice for easy summer dinners.
Ingredients
- 8 oz spaghetti or any pasta of choice
- 1 medium zucchini, diced
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh basil leaves for garnish
- Parmesan cheese (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- On a baking sheet, toss the diced zucchini and cherry tomatoes with olive oil, garlic powder, salt, and pepper. Spread them out evenly.
- Roast in the oven for about 20-25 minutes, or until the vegetables are tender and slightly caramelized.
- Meanwhile, cook the pasta according to package instructions. Drain and set aside.
- Once the vegetables are done, combine them with the cooked pasta in a large bowl. Toss well to mix.
- Serve warm or chilled, garnished with fresh basil and a sprinkle of Parmesan cheese if desired.
Tuna Spring Pasta Salad: Pasta, Tuna, Peas.

This Tuna Spring Pasta Salad is a delightful blend of flavors that’s perfect for warm days. With tender pasta, protein-packed tuna, and sweet peas, it offers a fresh, light taste that everyone will love. Plus, it’s incredibly simple to whip up, making it a go-to for quick lunches or picnics.
The combination of ingredients not only adds a pop of color but also balances nutrition and flavor. Toss in some lemon juice or cilantro lime dressing to brighten it up even more. You can easily adapt the recipe for variations, like adding herbs or your favorite vegetables. Here’s how to make it:
Ingredients
- 8 oz pasta (your choice)
- 1 can tuna, drained
- 1 cup green peas (fresh or frozen)
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, diced
- 1/4 cup cilantro, chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Cook the pasta according to the package instructions. Drain and let cool.
- In a large bowl, combine the cooled pasta, tuna, peas, cherry tomatoes, red onion, and cilantro.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Pour over the pasta mixture and toss to combine.
- Chill in the refrigerator for at least 30 minutes before serving for the best flavor.
Spinach And Artichoke Pasta Salad: Pasta, Spinach, Artichoke Hearts.

This Spinach and Artichoke Pasta Salad is a delightful mix of fresh flavors and textures. With tender pasta, vibrant spinach, and savory artichoke hearts, it’s a dish that’s perfect for spring. This recipe offers a light and refreshing taste, making it ideal for picnics, potlucks, or an easy dinner at home.
Not only is it simple to prepare, but it also comes in under 250 calories per serving, making it a great choice if you’re looking for healthy meal options. Serve it chilled or at room temperature, and enjoy the burst of flavors that come together in every bite!
Ingredients
- 2 cups whole grain pasta
- 2 cups fresh spinach
- 1 can (14 oz) artichoke hearts, drained and chopped
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup feta cheese, crumbled
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Cook the Pasta: In a large pot of boiling salted water, cook the whole grain pasta according to package instructions until al dente. Drain and let cool.
- Mix the Salad: In a large bowl, combine the cooked pasta, spinach, artichoke hearts, cherry tomatoes, red onion, and feta cheese.
- Prepare the Dressing: In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Pour over the salad and toss to combine.
- Chill and Serve: Refrigerate for at least 30 minutes before serving to let the flavors meld together. Enjoy this tasty spring pasta salad!
