Spring Pea and Mint Pasta Salad (Print)

Vibrant pasta salad with fresh peas, mint, and lemon dressing. Ready in 25 minutes.

# Ingredients:

→ Pasta

01 - 9 oz small pasta such as farfalle, orecchiette, or penne

→ Vegetables

02 - 1 cup fresh or frozen peas
03 - 1 small cucumber, diced
04 - 3 spring onions, thinly sliced

→ Herbs

05 - 1/3 cup fresh mint leaves, chopped
06 - 1/4 cup fresh flat-leaf parsley, chopped

→ Cheese

07 - 1.75 oz feta cheese, crumbled (optional)

→ Lemon Vinaigrette

08 - 1 lemon, zested and juiced
09 - 3 tablespoons extra-virgin olive oil
10 - 1 teaspoon Dijon mustard
11 - 1 teaspoon honey or maple syrup
12 - 1 small garlic clove, finely minced
13 - Salt and freshly ground black pepper to taste

# Directions:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. During the last 2 minutes of cooking, add the peas. Drain and rinse under cold water to stop the cooking process.
02 - In a large mixing bowl, combine the cooled pasta and peas with the diced cucumber, sliced spring onions, chopped mint, and parsley.
03 - In a small bowl or jar, whisk together the lemon zest, lemon juice, olive oil, Dijon mustard, honey, minced garlic, salt, and pepper until the dressing is emulsified.
04 - Pour the vinaigrette over the pasta salad and toss gently to coat all ingredients evenly.
05 - If using feta, sprinkle the crumbled cheese over the salad and toss lightly to distribute. Taste and adjust seasoning with additional salt and pepper as needed.
06 - Refrigerate the salad for 15 to 30 minutes before serving to allow flavors to meld and develop.

# Expert Tips:

01 -
  • It comes together in under 30 minutes, which means you can make it while deciding what to wear.
  • The lemon vinaigrette is so alive and punchy that it makes you forget you're eating salad.
  • It tastes even better the next day when all the flavors have gotten to know each other.
02 -
  • Don't skip chilling the salad—it's not just about temperature, it's about flavor development, and those 20 minutes make a genuine difference.
  • Always dress this salad while the pasta is still warm so the vinaigrette actually absorbs instead of just sitting on top like a sad puddle.
03 -
  • Toast a handful of pine nuts and scatter them over just before serving for a textural trick that feels fancy but takes 30 seconds.
  • Make the vinaigrette in a mason jar, seal it, and shake it like you're having a moment—the agitation helps everything emulsify better than whisking ever could.
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