Fresh Spring Pea Mint Pasta (Printable)

Tender pasta mixed with sweet peas, fresh mint, cucumber, and a zesty lemon dressing.

# What You Need:

→ 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

# How To Make It:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Add the peas in the last 2 minutes of cooking. 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 cucumber, spring onions, mint, and parsley.
03 - In a small bowl or jar, whisk together the lemon zest, lemon juice, olive oil, Dijon mustard, honey, garlic, salt, and pepper until emulsified.
04 - Pour the vinaigrette over the pasta salad and toss gently to coat evenly.
05 - If using feta, sprinkle the crumbled cheese over the salad and toss lightly to incorporate.
06 - Taste and adjust seasoning as needed. Chill for 15 to 30 minutes before serving for optimal flavor development.

# Expert Suggestions:

01 -
  • It tastes like spring in a bowl, and comes together faster than you'd think possible.
  • The texture stays interesting because of how the pasta, peas, and herbs play together, never boring on day two.
  • It's the rare salad that actually makes you feel lighter and more energized instead of like you're eating rabbit food.
02 -
  • Don't dress the salad too far ahead or the pasta will absorb all the vinaigrette and turn dense; I learned this the hard way at a catering job and never forgot it.
  • Rinsing the pasta under cold water is non-negotiable here—it stops the cooking and keeps everything from turning into a warm mush when the dressing is added.
03 -
  • Toast a handful of pine nuts or almonds and scatter them over the top right before serving for an unexpected textural moment that makes people ask what that crunch is.
  • A tiny pinch of red pepper flakes in the vinaigrette adds a whisper of heat that makes all the fresh flavors pop even brighter.
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