As the earth comes back to life, it’s time to welcome the energy of spring into your kitchen. This Spring Pasta Salad, made with Barilla Protein+ Cellentani, is a vibrant celebration of the season. It’s simple, soulful, and packed with both flavor and nourishment. It’s perfect for a spring picnic, a Mother’s Day brunch, or a sun-dappled garden gathering.

For this recipe, I combined tender asparagus, juicy cherry tomatoes, and baby spinach with creamy mozzarella and crispy pancetta. Everything is brought together with a bright, zesty lemon-thyme dressing, made with fresh thyme from my garden, bringing in a little herb magic.

Kitchen Witchery: The Ingredients & Their Magic

Every element in this salad is chosen with care. I looked for ingredients that were in season, keeping in mind the symbolism and energy they bring:

• Barilla Protein+ Cellentani – packed with plant-based protein, they offer substance and strength.
• Asparagus – A seasonal touch, representing renewal and fresh energy.
• Baby Spinach – Grounding and nourishing.
• Cherry Tomatoes – Although not seasonal, they harness the energy of the sun, bringing abundance and joy.
• Pancetta – Crispy and savory, adding depth and contrast.
• Mozzarella – Cooling and gentle, bringing soft harmony to the mix.
• Lemon & Garden Thyme – Cleansing, uplifting, and protective, bringing brightness and herbal charm.

Spring Pasta Salad with Lemon-Thyme Dressing
Serves: 4–6 | Prep Time: 20 min | Cook Time: 10 min | Total Time: 30 min

Ingredients:

• 14 oz Barilla Protein+ Cellentani (one whole box)
• 1/2 bunch asparagus, trimmed & chopped
• 1 cup cherry tomatoes, quartered
• 2 cups baby spinach
• 1/4 cup chopped green onions or chives
• 8 oz mozzarella pearls (or chopped fresh mozzarella)
• 4 oz pancetta, diced
• 2 tbsp fresh garden thyme leaves
• 1/4 cup olive oil
• 1/4 cup fresh lemon juice
• 1/2 tbsp garlic
• 1/2 tsp salt
• Fresh cracked black pepper, to taste

Instructions:

1. Cook the pasta: Bring salted water to a boil and cook Cellentani according to the package instructions. In the last 2 minutes, add the chopped asparagus. Drain and rinse under cool water to stop cooking.
2. Crisp the pancetta: In a skillet over medium heat, cook diced pancetta until golden and crisp. Transfer to a paper towel-lined plate to drain.
3. Make the dressing: In a small jar or bowl, whisk together olive oil, lemon juice, fresh thyme, salt, and pepper.
4. Assemble the salad: In a large bowl, combine the cooked pasta and asparagus with cherry tomatoes, green onions, crispy pancetta, mozzarella and baby spinach. Chill until ready to serve.
5. Dress it up: When you’re ready to serve, pour the lemon-thyme vinaigrette over the salad and gently toss to coat everything evenly.

Serve chilled or at room temperature. Garnish with edible flowers or a sprinkle of extra thyme for an added layer of kitchen witchery.

Seasonal. Soulful. Spellbound.
Let this pasta salad be your edible ode to spring’s return. Cook with intention, eat with joy, and let the fresh herbs and golden spirals weave a little everyday magic.