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Home » Pasta Salads and in Soups » Green Pasta Salad with Edible Flowers

April 22, 2021

Green Pasta Salad with Edible Flowers

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Green pasta salad with edible flowers

Pasta salad with edible flowers & herb pesto!

This green pasta salad is not only healthy, fresh and tasty, but the addition of edible flowers makes it very beautiful too! A lovely springtime recipe that you can serve for a light lunch or as a side dish. Perfect for Mother’s Day or other special occasions too!

green pasta salad with edible flowers

Pasta fredda in verde con fiori edibili.

Italians call pasta salad either ‘insalata di pasta’ or ‘pasta fredda’, meaning cold pasta. There are, of course, hundreds of recipes for pasta salad here in Italy. Many of these are vegetarian and a lot have cheese in them. Some contain seafood, but few are made with meat. I guess this is because cold pasta is eaten mostly in spring and summer, when there is an abundance of  fresh seasonal veggie ingredients. Plus, temperatures are higher, so lighter meals are more popular.

The choice of ingredients for a pasta salad is pretty vast and for many people the combination used is often down to personal taste. There are a few traditional recipes such as ‘crudaiola Barese’, a simple but delicious dish from Bari in Puglia. However, on the whole pasta salad is a contemporary way to prepare pasta. Hence the wide choice of modern recipes and the scarcity of traditional ones.

ingredients for green pasta salad in woven basket
Step 1: gather your ingredients

The ingredients in this pasta salad.

This green pasta salad is, needless to say, made with mostly green ingredients. So, not a tomato in sight! The basis of the sauce is a parsley, mint, baby spinach, pine nut and marjoram pesto, to which blanched spring onions are added. I loved this idea. Pesto often contains raw garlic which gives it a very strong taste. Using blanched spring onions adds an oniony flavour that isn’t overpowering and much more subtle.

herbs and spinach leaves in blender
Step 2: Blend washed herbs and half the spinach leaves with olive oil.

Rather than the grated cheese used with so many pasta recipes, this green pasta salad recipe calls for Parmigiano flakes which are a favourite salad ingredient for me, as are the toasted pine nuts. However, for a vegan/vegetarian version just leave out the cheese flakes or use a vegan/vegetarian cheese. I added edible flowers to the bowl because they look so pretty and add a wow factor that’s bound to impress your guests, but of course you can make it without the flowers.

Step 3 Blanch the spring onions and add them to the pesto.

The pasta.

Italians have an unspoken rule that pasta salad needs to be made with short pasta. I guess that makes sense because cold spaghetti just doesn’t cut it! You can use any short tube pasta such as penne or rigatoni but my favourite is fusilli. The fusilli I used actually comes from Pisa in Tuscany. It was made by an artisan pasta maker called pastificio Martelli. This family-run company produces excellent handmade, bronze drawn pasta.

toasted pine nuts in blender with pesto
Step 4 Add toasted pine nuts to the pesto and pulse again.

This fusilli di Pisa is smaller but more elongated and narrower than normal fusilli. Each piece of pasta has 7 spirals, like the Tower of Pisa. In fact, this pasta is said to have been inspired by the story of a pasta maker from Pisa in 1284, who created pasta in the image of the city’s famous landmark.

fusilli from Pastificio Martinelli, Tuscany.

This fusilli worked so well with this recipe as the green sauce really got into the pasta spirals, making each mouthful super delicious! So, fusilli would definitely be my number one choice for this green pasta salad recipe.

cooked pasta in large bowl and ready pesto in small white bowl

Tips for making a great pasta salad.

To prevent your pasta from sticking together after cooking, it’s best to rinse the pasta with cold water after draining it and then put it into a bowl and add a little olive oil to it. Mix the oil and pasta so the pasta pieces are slightly coated in oil. The other ingredients should really be prepared beforehand so that you can add them to the pasta immediately.

Green pasta salad with edible flowers

Italians prefer pasta salad to be tepid or at room temperature rather than out of the fridge. However, you can make it in advance. I made this green pasta salad a few hours before serving and kept it in the fridge covered in plastic wrap. However, if you do that. Take it out of the fridge 30 minutes before so that it can be served more or less at room temperature.

Green pasta salad with edible flowers

Cold pasta is such a great versatile dish. You can eat it as a one course meal, offer it as side dish at a barbeque or take it on picnics. I made this salad for lunch last Sunday. My family and guests loved it. I’m sure yours will too.

If you do try this green pasta salad with edible flowers recipe, I’d love to hear what you think. Please write a comment here on the blog or post a comment on the Pasta Project Facebook page.

Your feedback means a lot to me!

Buon appetito!

(This recipe was originally published in 2018, but has been updated)

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green pasta salad with edible flowers

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green pasta salad with edible flowers

Green pasta salad with edible flowers

Jacqueline De Bono
A beautiful, healthy, fresh and tasty pasta salad that family and friends will love! Serve as a light lunch or a side dish. Perfect for Mother's Day and other spring/summer occasions.
5 from 42 votes
Print Recipe Save Recipe Saved!
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Main Course, Salad
Cuisine Italian, Mediterranean
Servings 4
Calories 505 kcal

Ingredients
  

  • 360 g fusilli pasta (12-13oz) or other short pasta
  • 100 g baby spinach leaves (3.5oz)
  • 2-3 spring onions
  • 1 handful fresh parsley
  • 1-2 sprigs fresh mint
  • 1 sprig fresh marjoram
  • 50 g pine nuts (2oz) toasted
  • 50 g Parmigiano cheese flakes (leave out for vegan version. Strict vegetarians should use a vegetarian cheese)
  • extra virgin olive oil as required
  • salt to taste
  • black pepper to taste
  • edible flowers as required

Instructions
 

Prepare the pasta and spring onions

  • Clean the spring onion and remove 2/3 of the green part.
    Bring plenty of water to a boil in a pot, add salt once it starts to boil and bring to the boil again.
  • Cook the pasta al dente according to the instructions on the packet. 5 minutes before the pasta is cooked, add the spring onion to the pot. 
  • Save a little of the pasta cooking water and drain the pasta and spring onion. Cool them under cold running water. Put the pasta into a bowl and sprinkle with 2 tablespoons of olive oil. Mix well

Make the sauce

  • While you are waiting for the pasta water to boil and the pasta to cook, wash and dry the parsley, marjoram and mint. Wash and dry the spinach leaves. Toast the pine nuts in a non-stick frying pan, for 1-2 minutes.
  • Put the herbs and half the spinach leaves into a blender with some olive oil and pulse a few times. Add the blanched spring onion and a little more oil and pulse again. Add half the toasted pine nuts and salt and pepper to taste. Pulse again. If the sauce seems dry add some more olive oil or a dash of the pasta cooking water.

Make the salad

  • Add the sauce to the pasta and mix. Add the remaining pine nuts to the pasta with the remaining spinach leaves and the thinly sliced Parmesan cheese flakes.
    Mix the cold pasta and sauce with the pine nuts, spinach and cheese and serve decorated with edible flowers if you have them..

Notes

To make this salad vegan/vegetarian just leave out the cheese flakes or use a vegan/vegetarian cheese.
Keyword edible flowers, fusilli, pasta, salad

Other spring pasta recipes on The Pasta Project!

  1. Fusilli with asparagus, recipe from Northern Italy.
  2. Poached salmon and asparagus lasagna
  3. Tagliatelle with peas and pancetta, recipe from Verona.
  4. Gargati pasta with spring ragu
  5. Sicilian pasta with sardines and wild fennel.

If you are interested in learning how to make homemade pasta and different types of gnocchi, check out my shop page for some great video online courses from my friends in Rome! Nothing beats learning to make pasta from Italians! Plus while you’re there why not order a copy of my autumn/winter pasta recipes cookbook!?

Filed Under: Fusilli, Pasta Salads and in Soups, Pesto and other pasta sauces, Vegetarian Pasta dishes Tagged With: edible flowers, fusilli, pasta salad, pesto

Reader Interactions

Comments

  1. Cooking with Carbs says

    May 03, 2021 at 3:20 am

    This dish looks so great. How can you go wrong with such an amazing pasta salad in only 20 minutes. I rarely use edible flowers, but I’ll have to try it. The presentation is beautiful as well!

    Reply
  2. Tammy says

    April 30, 2021 at 8:45 pm

    I think edible flowers can transform any dish. What a beautiful summer pasta salad…this would brighten up any table. Looks so good and pretty!

    Reply
  3. Veronika says

    April 30, 2021 at 8:45 pm

    Love that you added edible flowers to this pasta salad! It makes it look so Summery and festive! Perfect for a cookout party!

    Reply
  4. Jen says

    April 29, 2021 at 11:36 pm

    I love adding edible flowers to dishes because they add so much flavour and color. I can’t wait to make this pasta. I know it will be delicious

    Reply
  5. Enriqueta E Lemoine says

    April 28, 2021 at 8:53 pm

    I made your pesto and turned to be delicious. I didn’t have edible flowers but I’m planning to buy some for my Mother’s Day brunch! Thanks for sharing J.

    Reply
  6. NATALIA says

    April 28, 2021 at 6:56 pm

    This sounds delicious!! I’ve printed the recipe! What a great idea to combine veggies and edible flowers. I have to make it this weekend!

    Reply
  7. Karen Tedesco says

    April 27, 2021 at 8:00 pm

    Such a pretty salad and unique way to use pasta. I love that Italians enjoy salads like these at room temperature – it’s the best!

    Reply
  8. GUNJAN C Dudani says

    April 27, 2021 at 7:27 pm

    looks so pretty. Never thought of edible flowers in a pasta salad. I will try it soon.

    Reply
  9. Bernice Hill says

    April 27, 2021 at 5:28 am

    Okay don’t laugh but I had no idea Italians ate cold pasta salad! I love that the dressing contains everything green, particularly the blanched onion. Great idea as the garlic would be too powerful. I can’t wait to try this salad out. Bring on summer!

    Reply
  10. Cathleen says

    April 26, 2021 at 6:47 pm

    Wow, this pasta is so beautiful!! I have always wanted to make food with edible flowers and you have inspired me to try it! Thanks so much for the recipe!

    Reply
  11. Kacey Perez says

    February 14, 2020 at 6:17 pm

    This looks amazing! Gets me in the mood for those spring and summer months!

    Reply
  12. Geetanjali Tung says

    May 03, 2019 at 6:16 am

    Never seen any pasta with edible flowers. This is fantastic. Love all the flavors 🙂

    Reply
    • Jacqui says

      May 03, 2019 at 7:23 am

      Thank you so much Geetanjali! This pasta salad is delicious and the flowers make it look so pretty!

      Reply
  13. Beth Neels says

    April 30, 2019 at 6:26 pm

    I adore adding edible flowers to my dishes in the spring and summer! Company is always surprised and make a funny face, but everyone who ties them, likes them! This version with pesto looks awesome!

    Reply
  14. Maman de sara says

    April 30, 2019 at 5:38 am

    Look at these beautiful colors in this dish and the edible flours makes it unique.

    Reply
  15. Susan says

    April 29, 2019 at 9:31 pm

    This looks like heaven in a bowl! Your variation of pesto sounds amazing and the edible flowers make this the star of the party! Thanks for sharing!

    Reply
  16. Mimi says

    April 29, 2019 at 6:25 pm

    Both pasta and salad are my two weak spots. You’ve got both in one recipe here! AND you added these flowers that look absolutely stunning!

    Reply
  17. April says

    April 29, 2019 at 6:24 pm

    I have no words to express my excitement – this looks more like a painting to me – fantastic pasta recipe!

    Reply
  18. Julie says

    April 29, 2019 at 3:41 pm

    What a gorgeous pasta dish! I love how pretty the edible flowers are- such a great way to elevate a dish.

    Reply
  19. Fiorenza says

    April 29, 2019 at 3:14 pm

    An excellent pasta dish, healthy and light and also beautiful to present .. then the fusilli are perfect!

    Reply
  20. Ramona says

    April 29, 2019 at 1:42 pm

    Pesto is definitely one of my top favourite pasta sauces. A very pretty and delicious salad – I really love the edible flowers – it makes this delish dish look so pretty. Lovely revipe 😉

    Reply
  21. Shinta Simon says

    April 29, 2019 at 1:36 pm

    This pasta would also make for a beautiful centerpiece for a table setting! How gorgeous does this sound, and right in time for summer too.

    Reply
  22. Shashi at SavorySpin says

    April 29, 2019 at 11:42 am

    This has gotta be one of the most colorful and pretty pasta dishes I’ve seen – also, this is my first time feasting my eyes on “Pasta fredda in verde con fiori edibili” Thanks for sharing.

    Reply
  23. Nicolas Hortense says

    April 29, 2019 at 11:31 am

    Mmmm yum I love how you flavoured that pasta with all those beautiful fresh herbs! (:

    Reply
  24. Brian Jones says

    April 29, 2019 at 9:06 am

    I love the idea of blanching the spring onions before putting them in a pesto to get a mellow vibe.

    I also love adding flowers to recipes, I started doing it a few years ago and am amazed at the breadth of flowers that are edible. My favourite with green ‘food’ is lilac, the colour contrast is stunning and they have a great subtle taste too. Although they are a little fiddly to pick from the head 😉

    Reply
  25. Natalie says

    April 29, 2019 at 8:23 am

    This salad looks so good! I love the addition of edible flowers – so pretty! Can’t wait to try this recipe for a healthy brunch or dinner party!

    Reply
  26. Sophia says

    April 29, 2019 at 5:14 am

    Your recipes are always so tasty and beautiful, and this one doesn’t disappoint! Adding the flowers is the perfect springtime touch!

    Reply
  27. Amanda says

    April 29, 2019 at 3:40 am

    It’s almost too pretty to eat! I love that you added mint to this pasta. Mint is one of my favorite spring and summer flavors, and it goes so well with pasta. Delicious recipe!

    Reply
  28. Celeste says

    April 28, 2019 at 4:43 am

    Pesto is like a magic sauce in my home, we use it on pasta, sandwiches, burgers, and salads. This salad is absolutely beautiful, the flowers are such a lovely addition.

    Reply
  29. Kelly Anthony says

    April 27, 2019 at 10:28 pm

    This green pasta salad is so pretty! This salad is sure to impress any guest.

    Reply
  30. Kacie Morgan says

    April 26, 2019 at 4:02 pm

    This looks absolutely beautiful. Edible flowers make any dish look so pretty! Mmm.

    Reply
  31. Stine Mari says

    April 26, 2019 at 11:04 am

    Great idea to add blanched spring onions to the pesto sauce. All the ingredients sound wonderful together – the perfect Spring dish. And yesss toasted pine nuts are one of my favorite toppings for pasta!

    Reply
  32. Jenni LeBaron says

    April 25, 2019 at 10:22 pm

    I love a good pasta salad and the pesto on this one sound spectacular. The addition of edible flowers makes this so fun for a special spring event!

    Reply
  33. Danielle Wolter says

    April 25, 2019 at 7:39 pm

    this sounds so delicious! perfect for summer time. the pesto sauce is always nice and fresh. love the edible flowers!

    Reply
  34. Cathy says

    April 25, 2019 at 1:41 am

    Perfect for a picnic or barbeque! Looks delicious and so pretty! Edible flowers are perfect for dishes like this, thank you for this appealing recipe!

    Reply
  35. Jere Cassidy says

    April 25, 2019 at 12:57 am

    Hallelujah, a salad with no tomatoes for a change. This looks amazing and I love all the greens.

    Reply
  36. Laura says

    April 24, 2019 at 11:41 pm

    I like seeing more recipes that use edible flowers. They add so much beauty to a meal. I guess the only challenge is to find different flowers every time to make each meal unique.

    Reply
  37. cheflolaskitchen says

    April 24, 2019 at 10:48 pm

    Love how beautiful and tempting this looks! Would love to try it at the soonest.

    Reply
  38. Lauren Vavala | DeliciousLittleBites says

    April 24, 2019 at 10:05 pm

    I’ve always wanted to try edible flowers – they make the food so pretty. This salad sounds delicious!

    Reply
  39. Noelle says

    April 24, 2019 at 9:36 pm

    This is a perfect spring and summer dish! Lovely to come across this right as those are coming up

    Reply
  40. Stephanie Simmons says

    May 22, 2018 at 2:51 am

    I absolutely love pasta salad in the summer time! And those flowers are gorgeous

    Reply
  41. Wanda Lopez says

    May 21, 2018 at 4:02 pm

    Loving everything about this pasta. I agree, it’s the perfect side for any BBQ or celebration. I will definitely make it many times during the summer.

    Reply
  42. Yuen Mi says

    May 20, 2018 at 4:40 pm

    Pesto and edible flowers. I love how colourful and fresh this salad is. And it’s versatility. I would love to try adding some edible flowers in my dishes. Such an inspiration. WIll start looking for edible flowers at the farmer’s market now!

    Reply
  43. Constance Smith says

    May 20, 2018 at 1:29 pm

    I agree with you, I love using the flaked parmesan cheese. It is so much more elegant and you seem to be able to taste it more.

    Reply
  44. Camila Hurst says

    May 20, 2018 at 4:25 am

    Ohhh I got some edible flowers at the farmer’s market today! I never thought of putting them in a pasta salad!! Beautiful!

    Reply
  45. Chef Mireille says

    May 19, 2018 at 10:29 pm

    I love using edible flowers in salads – perfect summertime treat!

    Reply
  46. Cathleen @ A Taste of Madness says

    May 19, 2018 at 4:05 pm

    I also love the look of edible flowers, but I don’t know where to get them! Do you grow them, or buy them somewhere?

    Reply
  47. Azlin Bloor says

    May 19, 2018 at 2:18 pm

    I love everything about this recipe, from its green sauce to the fact that you’ve got flowers in there. Don’t you just love summertime for its bounty? The pansies are so pretty!

    Reply
  48. Lisa says

    May 19, 2018 at 2:51 am

    How fun! This looks great! I love the idea of edible flowers! Pretty and delicious!

    Reply
  49. Lisa says

    May 19, 2018 at 2:49 am

    How fun! I love the idea of edible flowers! Pretty and delicious!

    Reply
  50. Casey says

    May 18, 2018 at 2:16 pm

    Pesto is probably one of my favorite sauces for pasta, or really anything (I put it in Portobello Mushroom Caps, and then back them – delicious)! I have never used edible flowers in my cooking, but have been thinking of using them. i love that you are using them in a pasta dish though, I usually only see them in desserts.

    Reply

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Buon giorno and welcome to my pasta project! My name is Jacqui. I’m originally a Londoner but in 2003 life’s journey brought me to the beautiful Veneto region of Italy where… Read More

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