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spring pasta salad with a herb citrus vinaigrette

Posted on March 25th, 2012  |  10 Comments

Spring and salad are pretty much synonyms right?

I know my vocab ain’t up to par with the scholars, but I’m pretty sure Spring time SCREAMS salads.

Wait, do you hear that?

It’s Spring saying she wants a refreshing salad ASAP.

Get to it!First off let’s make some Spring pasta salad dressing. That purple/green onion thing over there is a red onion, from one source, and a cross between garlic and green onions from another. I’m going with the latter source, but when you really think about it they’re pretty close.

Potent garlic is mellowed with honey, dijon and bright herbs.

And it makes one downright drinkable, spring-in-liquid-form, refreshing citrus herb vinaigrette.

I had this beauty on hand, from my secret love affair super duper cool vitamix. #obsessed

Plum out of lemons I resorted to a grapefruit, grapeseed oil (keeping with the grape theme) oregano and thyme.

Oh yeah, the dijon, honey and garlic made a subtle presence too.

I couldn’t help but pour it all over these Spring veggies and whole wheat pasta.

Eaten warm or cold, this baby is a one pot meal.

But I must say I recommend it cold.

A pleasant mishap on a rushed morning to work means lunch doesn’t have to be nuked in any microwave. What? You don’t try vinaigrettes in the morning? Not keen on garlic breath before 9 am?

Good thing I work with kids.

Don’t work. Cook.



Happy Sunday!


spring pasta salad with a herb citrus vinaigrette

by lafig

Prep Time: 10 minutes

Cook Time: 10 -15 minutes


Ingredients (4 servings)

  • 1/2 lb. whole wheat pasta
  • 1 head broccoli, cut into florets
  • 1 red pepper, sliced
  • 4 oz. grass-fed cheddar cheese
  • 1/4 c. Parmesan cheese
  • 1/4 tsp sea salt
  • freshly ground black pepper
  • 1/2-3/4 c. herb citrus vinaigrette (recipe follows)
  • Herb Citrus Vinaigrette
  • 1 grapefruit, juiced (yield approx. 2/3 c.)
  • 1/2 c. grapeseed oil (substitute: olive oil, extra virgin olive oil, canola oil)
  • 2-3 Tbsp red wine vinegar
  • 1/4 small red onion (substitute: 2 green onions, 1 shallot)
  • 1 garlic clove
  • 1 Tbsp dijon mustard
  • 1 tsp honey
  • 1/2 tsp fresh oregano
  • 1/2 tsp fresh thyme
  • 1/2 tsp sea salt
  • 1/8 tsp freshly ground black pepper


Begin by making the vinaigrette. I used the vitamix, but any blender, food processor or magic bullet-like machinery will work. Add everything into the machine and blend until smooth. Taste and adjust accordingly with salt and pepper. Let sit in the fridge while you cook everything else. Don’t worry if it separates, just shake and serve.

Then, bring water to a boil and cook pasta according to the package.

While water is coming to a boil, chop the cheese and veggies (any Spring veggies will do,) steam if desired, place veggies in a large bowl, set cheese aside.

Once pasta is cooked, drain it, reserving about 1 c. pasta liquid, and add the pasta to the veggies.

Pour over the vinaigrette and cheese pieces. Toss until everything is combined. Sprinkle in Parmesan cheese.

Toss and season with salt and pepper to taste.


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10 Responses

  1. adam brown says:

    Those are some of the best photographs of food I have seen in a few weeks. Very nice! Pasta looks good too.

  2. […] spring pasta salad with a herb citrus vinaigrette | the talking kitchen […]

  3. Ambika says:

    LOVE the colors in this salad and the BLUE background!!

  4. Jennifer says:

    So colourful and beautiful! This pasta looks delicious.

  5. myfudo says:

    I would love this salad cold too…Wanna try soonest!

  6. […] Maybe Spring enough for a bright and colorful pasta salad. […]

  7. […] new obsession, mushrooms, are meaty enough to carry the panini and get along swimmingly with this herb citrus vinaigrette, which enhances the flavor without adding loads of mayo. But, I must say […]

  8. […] Spring Pasta Salad with Herb Citrus Vinaigrette the talking kitchen […]

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