Spring Pea and Mint Pasta Salad (Printable)

A refreshing pasta dish combining sweet spring peas, fresh mint, and tangy lemon vinaigrette. Perfect for warm weather dining.

# What You Need:

→ Pasta and Grains

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

→ Fresh Herbs

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

→ Lemon Vinaigrette

07 - 1 lemon, zested and juiced
08 - 3 tbsp extra-virgin olive oil
09 - 1 tsp Dijon mustard
10 - 1 tsp honey or maple syrup
11 - 1 small garlic clove, finely minced
12 - Salt and freshly ground black pepper to taste

→ Optional Garnish

13 - 1.75 oz feta cheese, crumbled

# Directions:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Add peas during the final 2 minutes of cooking. Drain thoroughly and rinse under cold water to halt the cooking process.
02 - Transfer cooled pasta and peas to a large mixing bowl. Add diced cucumber, sliced spring onions, chopped mint, and parsley. Toss gently to distribute ingredients evenly.
03 - In a small bowl or jar, whisk together lemon zest, lemon juice, olive oil, Dijon mustard, honey, minced garlic, salt, and pepper until fully emulsified and smooth.
04 - Pour prepared vinaigrette over pasta mixture. Toss gently but thoroughly to ensure all components are lightly coated with dressing.
05 - Sprinkle crumbled feta over salad if desired and toss lightly. Taste and adjust salt and pepper as needed.
06 - Refrigerate salad for 15 to 30 minutes to allow flavors to meld. Serve chilled for optimal taste and texture.

# Expert Suggestions:

01 -
  • It comes together in less than 30 minutes, which means you can actually make it right before people arrive instead of the night before.
  • The lemon vinaigrette is punchy enough that you won't miss heavy dressings or mayo, and it tastes even better the next day.
  • Fresh peas and mint transform something as ordinary as pasta into something that feels almost fancy without any fuss.
02 -
  • Don't skip the cooling step after boiling—warm pasta absorbs dressing unevenly, and you'll end up with some parts oversaturated and others bland.
  • The garlic in the vinaigrette gets stronger as it sits, so if you're making this ahead, use half a clove and taste before serving.
  • Lemon juice varies wildly depending on the fruit, so always taste and adjust rather than measuring blindly.
03 -
  • Zest your lemon before cutting it in half—it's easier to grip and you get more zest with less effort.
  • Make the vinaigrette in a jar so you can shake it right before serving to reemulsify if the oil has separated.
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