4 In Salads

Yellow Early Spring Salad

This Yellow Early Spring Salad is an ode to all things yellow. It is made from yellow bell pepper, pasta, summer squash, mango and cheese. Flavored with a dressing of honey, mustard, lemon juice, and sour cream. Yellow dressing on yellow salad. Fast, filling and different shades of yellow.

Picture of Yellow Early Spring Salad

I have a funny relationship with the color yellow. I love yellow in food and flowers, but I don’t like it in clothing or interior design. Go figure. I bought a dress once for my brother’s wedding, a yellow dress; very simple and pretty. Not bright yellow, but pale yellow and that wedding was the only day I wore it. Well to be honest, I tried it a few more times. Every time I am wearing it, I feel uncomfortable, as if everybody’s looking at me. Like, look at her in her yellow dress. Or something like, her again in that yellow dress. Must be something psychological, who knows. On the other hand, I love yellow flowers, like daffodils, sunflowers, cornflowers, daylillies, roses etc and yellow in food, like this Yellow Early Spring Salad.

The salad is a mixture of cheese, fruit, vegetables and pasta, served with a honey, mustard, sour cream dressing. I combination of yellow bell pepper, mango, summer squash, Jarlsberg cheese, gigli pasta.

Picture of plate with Yellow Early Spring Salad on marble background
Yellow Early Spring Salad
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Yellow Early Spring Salad

Author: Marinka
This Yellow Early Spring Salad is an ode to all things yellow and is made from yellow bell pepper, pasta, summer squash, mango and cheese.
Prep Time10 minutes
Cook Time9 minutes
Total Time19 minutes
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Servings: 2 people


  • 3 ounces gigli pasta
  • 1 teaspoon turmeric
  • 1 summer squash
  • 1 yellow bell pepper
  • 1 mango
  • 3 Jarlsberg Cheese


  • 1 tablespoons honey
  • 2 tablespoons Dijon mustard
  • 2 tablespoons lemon juice
  • 2 tablespoons sour cream
  • salt and pepper


  • Cook the pasta according the the directions on the packaging and add 1 teaspoon of turmeric to the water.
  • Drain and cool.
  • Cut the summer squash, bell pepper, mango and cheese in small pieces.
  • Add honey, mustard, lemon juice, salt and pepper in a bowl and mix.
  • Add all other ingredients to the bowl and mix well.
  • Season with salt and pepper and serve.


Calories: 316kcal | Carbohydrates: 62g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Sodium: 196mg | Fiber: 5g | Sugar: 24g

Nutrition information is automatically calculated, so should only be used as an approximation.

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  • Reply
    April 5, 2017 at 9:01 am

    YUM! this salad looks delish! give me anything with tumeric and i’ll eat it <3

    • Reply
      April 5, 2017 at 7:19 pm

      Thank you Justine; the flavor of the turmeric is not very pronounced; my primary use was to color the pasta.

  • Reply
    Shannon Burlingame
    April 5, 2017 at 11:58 am

    What an interesting combination and I love that it is so bright! Looks yummy!! 🙂

  • Reply
    April 5, 2017 at 5:37 pm

    This salad looks so delicious. I need to make this , I think I have all the recipes on hand . If not I just have to go buy it. Thank you for sharing this recipe.

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