Primavera Pasta Salad

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  • Level: Easy
  • Total: 4 hr 25 min (includes chilling time)
  • Active: 15 min
  • Yield: 12 servings
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Kosher salt

2 pounds fusilli 

1 cup mayonnaise 

1/2 cup whole milk, plus more if needed 

1/4 cup sour cream 

1 tablespoon chopped fresh parsley 

1 tablespoon chopped chives 

2 teaspoons chopped fresh mint 

2 lemons, zested and juiced 

Freshly ground black pepper 

3 tablespoons freshly grated Parmesan 

1 cup broccoli florets, broken into small pieces 

1 cup cherry tomatoes, halved 

1 cup frozen peas, thawed 

1 cup sliced asparagus (2-inch pieces)

1/2 cup matchstick carrots 

1 leek, white and light green parts, thinly sliced 


  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions. Drain and rinse under cold water until no longer hot; set aside.
  2. To make the dressing, combine the mayonnaise, milk, sour cream, parsley, chives, mint, lemon zest and juice, 1 teaspoon salt, 1/2 teaspoon pepper and 2 tablespoons Parmesan in a small bowl. Set aside. Before tossing, splash in more milk if needed for thinning.
  3. In a large bowl, combine the pasta, broccoli, tomatoes, peas, asparagus, carrots and leeks. Pour over the dressing and toss to coat. Top with the remaining tablespoon of Parmesan and some black pepper. Refrigerate for at least 4 hours and up to overnight.