Spring Pea and Mint Pasta Salad

Last summer, my neighbor brought over a bowl of this pasta salad to a backyard gathering, and I watched it disappear faster than the ice in our drinks. She mentioned tossing it together that morning in her tiny kitchen, and the way the mint and lemon seemed to brighten everything around it made me curious enough to ask for the recipe. It turns out the secret wasn't in doing anything complicated, but in letting spring's best flavors speak for themselves.

I made this for a work potluck on one of those first warm days of the year when everyone's tired of heavy food. A colleague who usually skipped salads came back for seconds, and asked if there was chicken hidden in it—there wasn't, just the quiet satisfaction of good ingredients. That moment made me realize how a dish like this doesn't apologize for being light or vegetarian.

Ingredients

• Small pasta (farfalle, orecchiette, or penne): Use 250 g total, and the smaller shapes actually hold the vinaigrette better than long pasta would, so don't skip this detail.
• Fresh or frozen peas: Frozen peas are honestly just as good as fresh here, and they're already blanched, which saves you a step.
• Cucumber: One small one, diced into roughly half-inch pieces so it contributes texture without getting waterlogged.
• Spring onions: Three of them, thinly sliced, and these bring a gentle sharpness that wakes up your palate with every bite.
• Fresh mint leaves: About 15 grams chopped, and this is where the dish gets its soul—don't use dried or you'll lose that bright, almost cool sensation.
• Fresh flat-leaf parsley: 10 grams chopped, which adds depth without stealing the mint's spotlight.
• Feta cheese (optional): 50 grams crumbled, and I learned the hard way that crumbling it yourself tastes better than pre-crumbled every time.
• Lemon: One whole lemon, zested and juiced, and zesting it before you cut it open makes the work easier.
• Extra-virgin olive oil: 3 tablespoons of something you actually enjoy tasting, since you'll notice it here.
• Dijon mustard: Just 1 teaspoon, which acts like an invisible hand that brings all the flavors together.
• Honey or maple syrup: 1 teaspoon to balance the lemon's tartness with just enough sweetness to feel complete.
• Garlic clove: One small one, minced finely, and raw garlic in vinaigrettes sharpens with time, so taste before serving.
• Salt and black pepper: To taste, and this is your final tuning step that nobody should skip.

Instructions

Quickly slice, dice, grate, and spiralize vegetables for salads, stir fries, and faster everyday meal prep.

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Boil the pasta and peas together:

Bring a large pot of salted water to a rolling boil and cook the pasta according to package instructions until it's al dente—you want it to have just a tiny bit of resistance when you bite it. In the last 2 minutes, toss in the peas so they warm through and stay bright green, then drain everything and rinse under cold water until it's completely cooled.

Build the salad base:

In a large mixing bowl, combine your cooled pasta and peas with the diced cucumber, sliced spring onions, chopped mint, and parsley. This is where you start to see the colors come together, and it's almost meditative to mix.

Make the vinaigrette:

In a small bowl or a jar with a tight lid, whisk together the lemon zest, fresh lemon juice, olive oil, Dijon mustard, honey, minced garlic, salt, and pepper until it looks emulsified and creamy. If you're using a jar, screw the lid on and shake it for about 10 seconds—the action does the whisking for you.

Dress and toss:

Pour the vinaigrette over your pasta salad and toss gently but thoroughly to make sure every piece gets coated. The dressing will seem light at first, but it soaks in beautifully.

Add feta if using:

Sprinkle the crumbled feta over the top and toss lightly one more time so it distributes without breaking apart completely.

Taste and chill:

Taste the salad and adjust the salt, pepper, or lemon juice to your preference. Refrigerate for 15 to 30 minutes before serving so the flavors have time to mingle and the pasta can absorb the dressing properly.

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There's something almost meditative about making this salad on a morning when you have time to breathe. My mom called me while I was chopping mint once, and I could tell she could smell it through the phone somehow—that green, clean scent just comes through.

Why This Works as a Light Lunch

Pasta salads have a reputation for being heavy, drowsy affairs with mayonnaise that separates in the heat. This one avoids all of that by using a vinaigrette that actually gets brighter and sharper as time passes, and by letting the peas and mint do the real work of making the dish feel substantial without feeling full. The cucumber adds water and crunch without adding weight, and the mint keeps everything tasting fresh even if you've made it the night before.

Variations That Still Feel Right

The beauty of this salad is that it takes suggestion rather than direction. You could swap the peas for snap peas if spring peas aren't available, or add chickpeas to make it more filling without losing the delicate feeling. Grilled chicken works if you're feeding someone who needs more protein, and honestly, toasted nuts scattered on top just before serving add a nice contrast without changing the spirit of the dish.

Serving and Storage Wisdom

This salad travels well to picnics and parties if you pack the vinaigrette separately and toss it in just before serving, which keeps the pasta from getting soggy. It stores beautifully in the fridge for up to two days, and the flavors actually improve as they settle, so there's no penalty for making it ahead.

• Pack the vinaigrette separately if transporting for more than an hour.
• Give it a gentle toss again before serving to redistribute the dressing if it's been sitting.
• If it seems dry when you serve it, whisk a little extra lemon juice and olive oil together and drizzle it over the top.

Mix doughs, batters, and whipped cream easily for baking cakes, cookies, and everyday treats.

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This salad has become my answer to almost every spring gathering, and I've learned that sometimes the simplest dishes are the ones people remember. It's the kind of thing that makes you feel good eating it and doesn't weigh you down for the rest of the afternoon.

Recipe FAQs

→ Can I make this pasta salad ahead of time?

Yes, prepare it up to 24 hours in advance. The flavors actually meld better after chilling, though add the fresh herbs just before serving to maintain their brightness.

→ What pasta shapes work best for this dish?

Small shapes like farfalle, orecchiette, or penne catch the vinaigrette well. Their nooks and crannies hold the dressing while providing good texture contrast to the tender vegetables.

→ Can I use frozen peas instead of fresh?

Frozen peas work perfectly here. Add them during the final 2 minutes of pasta cooking time—they'll thaw and become tender without losing their sweet flavor or bright color.

→ How do I store leftovers?

Keep refrigerated in an airtight container for up to 2 days. The pasta may absorb some dressing, so toss with a splash of olive oil and lemon juice before serving again.

→ What protein additions work well?

Grilled chicken, chickpeas, or white beans complement the light flavors. For a heartier version, torn mozzarella or diced avocado also pair beautifully with the mint and lemon.

→ Can I substitute the fresh herbs?

Basil or dill can replace some mint, though the combination of mint and parsley provides the classic spring flavor profile. Use about half the amount if substituting stronger herbs.