Fresh Spring Pea Mint Pasta Salad

Last summer, my neighbor knocked on the door with a colander overflowing with fresh peas from her garden, and I had no idea what to do with them beyond boiling them plain. That afternoon, I threw together pasta, mint from my windowsill, and some lemon I had lying around, and something magical happened—it became the dish I now make whenever I need to feel like spring again, even in the middle of winter. The brightness of it, the way the mint lifts everything, reminded me that sometimes the simplest ingredients speak the loudest.

I made this for a potluck once where I showed up late and panicked, only to watch people circle back to it three times while ignoring the elaborate casseroles. That's when I realized it wasn't about complexity—it was about how something so simple could feel like a celebration, like you'd spent hours on it when really you just had good ingredients and didn't overthink it.

Ingredients

• Small pasta (250 g): Farfalle or orecchiette hold the vinaigrette better than long strands, and they nestle nicely with the peas instead of sliding around.
• Fresh or frozen peas (1 cup): Frozen peas are honestly just as good as fresh and sometimes better—they're picked at peak sweetness and you skip the tedium of shelling.
• Cucumber (1 small): Diced small so it adds refreshing bursts without making the salad soggy or watery.
• Spring onions (3): The white and light green parts give you gentle onion flavor; save the dark green tops to scatter on top for color and a slight peppery kick.
• Fresh mint leaves (1/3 cup, chopped): This is where the personality lives—rough chop it just before serving so the oils stay vibrant and the flavor doesn't fade.
• Fresh flat-leaf parsley (1/4 cup, chopped): It grounds the mint's intensity and adds an earthy note that keeps things balanced.
• Feta cheese (50 g, crumbled): Optional, but the salty tanginess plays beautifully against the lemon—if you skip it, the salad doesn't suffer, but it does gain a certain richness.
• Lemon zest and juice: Use a microplane for the zest so you get those bright oils; fresh lemon juice matters here because bottled tastes flat and one-dimensional.
• Extra-virgin olive oil (3 tbsp): Good olive oil is your secret weapon—cheap oil tastes greasy and masks the delicate flavors you're building.
• Dijon mustard (1 tsp): Just enough to emulsify the dressing and add a whisper of sophistication without overpowering anything.
• Honey or maple syrup (1 tsp): A tiny bit of sweetness balances the acidity and makes the dressing taste rounded instead of sharp.
• Garlic clove (1 small, minced): Raw garlic can be intense, so mince it finely and let it sit in the vinaigrette for a minute before tasting—it mellows slightly and distributes better.

Instructions

Boil and cool the pasta:

Bring a big pot of salted water to a rolling boil—it should taste like the sea. Cook the pasta until it's just tender but still has a slight bite, then toss in the peas for the last couple of minutes so they heat through without turning gray. The moment it's all done, drain it and run it under cold water while gently stirring with your hands; this stops the cooking and keeps everything separate instead of clumped.

Combine the vegetables and herbs:

In a large bowl, add the cooled pasta and peas along with the diced cucumber, sliced spring onions, chopped mint, and parsley. At this point it might feel like there's a lot of green, but trust it—that's the whole point.

Make the vinaigrette:

In a small bowl or jar, whisk together the lemon zest, fresh lemon juice, olive oil, Dijon mustard, honey, and minced garlic until it looks emulsified and creamy instead of separated. Taste it straight from the whisk—it should make your mouth water and feel balanced between bright and smooth.

Dress the salad:

Pour the vinaigrette over everything and toss gently but thoroughly so every pasta piece gets coated without breaking anything. The salad will look glossy and vibrant, and you'll smell the lemon and mint right away.

Add cheese if using:

Scatter the crumbled feta over the top and toss lightly one more time so it distributes without breaking into tiny pieces. If you're using it, taste again because feta is salty and you might not need much more seasoning.

Chill before serving:

Let it sit in the fridge for at least 15 minutes so the flavors marry and everything gets cold enough to feel refreshing. The pasta will absorb more vinaigrette as it sits, which is actually a good thing—it means better flavor throughout.

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My daughter once asked why this salad made her happy, and I realized it wasn't just the taste—it was that it felt light and full at the same time, like eating something that actually nourishes you instead of just filling a plate. That moment made me understand that food is sometimes about how it makes you feel in your body, not just on your tongue.

Why This Works as a Summer Staple

There's something about pea and mint together that feels inevitable, like they were always meant to meet on the same plate. In spring and early summer when both are at their best, this salad practically makes itself, and it's one of those rare dishes that improves with time instead of falling apart. It's filling enough to be lunch but light enough that you don't feel weighed down afterward, which is exactly what you want when it's warm outside.

Variations That Keep It Interesting

The base recipe is solid, but once you understand how it works, it becomes a template for whatever you have on hand. I've added grilled chicken when I wanted protein, swapped the peas for snap peas when I wanted crunch, and even stirred in some cooked chickpeas when I was eating vegetarian and hungry. The lemon vinaigrette is forgiving enough that it works with almost any spring vegetable you throw at it.

Storage and Make-Ahead Tips

This salad is one of the rare dishes that actually improves after a night in the fridge—the pasta keeps drinking in the vinaigrette and everything tastes more integrated and coherent. I usually make it the morning of an event, store it in a sealed container, and add the mint and feta right before people arrive so they stay fresh and bright. If you're packing it for a picnic, keep the dressing separate until the last minute and add it just before eating, though honestly even after sitting a while it holds up better than you'd expect.

• Make the vinaigrette up to a day ahead and store it in a jar in the fridge—it actually gets better as the flavors meld.
• Prep all the vegetables the night before but keep them separate so nothing gets mushy or oxidized.
• If it sits too long and tastes dry, just whisk together a little more lemon juice and olive oil and toss it through right before serving.

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Every time I make this, someone asks for the recipe, and I realize it's because simplicity that tastes this good is rarer than we think. Make it once and you'll understand why it became the dish I reach for whenever I want to cook something that feels both easy and special.

Recipe Questions & Answers

→ Can I make this pasta salad ahead of time?

Yes, this pasta salad is excellent for meal prep. It keeps well in the refrigerator for up to 2 days. The flavors actually improve after chilling, making it perfect for preparing the day before serving.

→ What pasta shapes work best for this salad?

Small to medium pasta shapes like farfalle, orecchiette, or penne are ideal because they catch the vinaigrette and hold the vegetables well. The slight texture of these shapes complements the tender peas and crisp cucumber.

→ Can I use frozen peas instead of fresh?

Absolutely. Frozen peas work perfectly in this dish—simply add them during the last 2 minutes of pasta cooking time. They'll thaw and warm through without becoming mushy, maintaining their sweet flavor and bright color.

→ How can I add more protein to this salad?

Grilled chicken, chickpeas, or white beans make excellent protein additions. The feta cheese already provides some protein, but adding diced grilled chicken or a can of rinsed chickpeas transforms this into a more substantial main course.

→ Is there a substitute for fresh mint?

Fresh basil or dill can replace mint if preferred, though mint provides that classic spring flavor profile. Use slightly less than the mint amount, as these herbs have stronger flavors. You could also use a mix of soft herbs like chives and tarragon.

→ Can I make this gluten-free?

Simply use certified gluten-free pasta in place of regular wheat pasta. The cooking time may vary slightly, so follow package instructions. All other ingredients are naturally gluten-free, making this an easy adaptation.