Updated 03.175.26
I have a funny relationship with the color yellow. I adore it in food and flowers, daffodils, sunflowers, daylilies, roses; anything that feels sunny and alive. But yellow in clothing or interior design? Not for me. Go figure. Maybe it is psychological. Still, when it comes to the table, yellow always feels happy, bright, and full of energy, which is exactly what inspired this Yellow Spring Pasta Salad.
This salad is a little unexpected in the best way. The sweetness of mango plays beautifully against the mellow crunch of yellow bell pepper and the softness of summer squash, while the pasta makes it satisfying enough for lunch or a light dinner. The creamy honey mustard dressing ties everything together with just the right balance of tang, sweetness, and richness. It is fast, filling, and just different enough to stand out from the usual pasta salad.
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Key Ingredients in this Recipe
You’ll find the complete list of ingredients and exact quantities in the recipe below.
- Pasta – any type will do. I selected this pasta. The shape is lovely and curly.
- Turmeric
- Summer squash
- Yellow bell pepper
- Mango
- Jarlsberg Cheese
- Dressing
- Honey
- Dijon mustard
- Lemon juice
- Creme fraîche
- Parsley
How to Make Yellow Spring Pasta Salad
Step 1 – Bring water, salt and turmeric to a boil. Add the pasta cook according the the directions on the packaging. Drain and cool.
At the end of the cooking time, the pasta will be beautifully yellow.
- Step 2 – While the pasta cooks, chop all the ingredients (summer squash, yellow bell pepper, mango, and cheese) in small pieces.
Step 3 – Mix the ingredients for the dressing (mustard, creme fraîche, lemon juice, honey, parsley, salt & pepper).
Step 4 – In a bowl, add all salad ingredients (pasta, summer squash, yellow bell pepper, mango, and cheese).
Step 5 – Add the dressing to the bowl and mix. Season with salt & pepper if needed.
- Divide over 2 bowls or plates and serve.
Yellow Spring Pasta Salad
Pin Recipe FacebookIngredients
- 3 ounces pasta
- 1 teaspoon turmeric
- 5 ounces summer squash
- 5 ounces yellow bell pepper
- 7 ounces mango, medium size
- 3 ounces Jarlsberg Cheese
Dressing
- 1 tablespoons honey
- 1 tablespoon Dijon mustard
- 2 tablespoons lemon juice
- 2 tablespoons creme fraîche
- 1 tablespoon parsley, finely chopped
- salt and pepper
Instructions
- Bring water, salt and turmeric to a boil. Add the pasta cook according the the directions on the packaging.
- Drain and cool.
- While the pasta is cooking, cut the summer squash, bell pepper, mango and cheese in small pieces.
- Make the dressing by mixing honey, mustard, lemon juice, creme fraîche, parsley, salt and pepper.
- In a bowl, add all salad ingredients (pasta, summer squash, yellow bell pepper, mango, and cheese).
- Add the dressing to the bowl and mix. Season with salt & pepper if needed.
- Divide over 2 bowls or plates, sprinkle with some extra parsley and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
YUM! this salad looks delish! give me anything with tumeric and i’ll eat it <3
Thank you Justine; the flavor of the turmeric is not very pronounced; my primary use was to color the pasta.
What an interesting combination and I love that it is so bright! Looks yummy!! 🙂
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.