Chef Cindy Krzykwa from Live to Eat shows us how to make a spring vegetable pasta salad in the video above.

Makes approximately 6 servings


  • 8 ounces bowtie pasta
  • 1 cup shredded carrots
  • ½ cup fresh or frozen peas
  • ¾ cup asparagus, trimmed and cut into 1-inch pieces
  • 1 cup baby spinach
  • 2 green onions, thinly sliced
  • 4 basil leaves, chopped
  • 2 tbsp. grated parmesan cheese

For the dressing:

  • ¼ tsp black pepper
  • 3 tbsp. olive oil
  • 2 tbsp. lemon juice
  • 2 tbsp. fresh basil, chopped
  • Salt to taste


  1. Bring large pot of water to a boil. Add pasta and cook to el dente.
  2. Add carrots, peas and asparagus and cook until tender, about 2 minutes.
  3. Drain pasta and vegetables. Cool under cold running water and drain again.
  4. In a large bowl whisk together the lemon juice, salt and pepper.
  5. Add pasta, cooked vegetables, spinach, onions, basil and parmesan.
  6. Toss to combine.
  7. Chill two hours before serving.
  8. Keeps up to three days in the refrigerator.

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