Spring is here, in full swing.  Pintrest has me craving some serious adorable cropped pants, skirts and vibrant tees.  The foliage here in VA is stunning, but we had some frost last night. I’m so worried our beautiful blossoms will go to waste.

With all this 70-80* weather I’ve been craving lighterfare.  Something nourishing and light.  It happens every year about this time, without fail.  I crave green smoothies and delicious salads.

This pasta salad is light and refreshing.  I love the variety of veggies and the addition of the sweet grapes.  I made this for lunches this week and I could not stop thinking about it all morning long! I love when that happens.

Don’t forgo the lemon, it really adds a refreshing element to this salad.  As for the mayo, don’t freak out on me!  I do the whole fat mayo, you can go for low fat if you want. Since I did not drowned my pasta in the mayo, I didn’t lose any sleep over eating this.  You could substitute Greek yogurt without any problems, if mayo makes you feel weird.  It doesn’t have that effect on me unless I see you eating it by the spoonful’s.

Creamy Spring Pasta Salad

{ingredients}

½ box pasta, cooked according to package directions

¼ C dark grapes, cut in halves

½ C grape tomatoes, cut in halves

¼ C cucumbers, chopped

½ C snow peas, cut halves

¼-1/2 C mayo

½ juice and zest, from lemon

½-1 tsp Salt

¼ tsp pepper  or to taste

{directions}

Combine cooled, cooked pasta, grapes, tomatoes, cucumbers and snow peas in a medium bowl

In a  small bowl whisk mayo (I used a slightly heaping ¼ C, I don’t like my salad to be too mayo-y), lemon juice, lemon zest and salt and pepper, until well combine.

Fold mayo mixture into pasta until pasta and veggies are lightly coated.

Adjust salt and pepper to taste.

Place in fridge for 2 hours or overnight.