Fresh Spring Pea Mint Pasta Salad (Printable)

Vibrant pasta with sweet peas, fresh mint, and zesty lemon dressing. Ideal for warm weather dining.

# What You’ll Use:

→ 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

→ 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:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Add peas during the final 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 cucumber, spring onions, mint, and parsley.
03 - In a small bowl or jar, whisk together 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 all ingredients evenly.
05 - Sprinkle crumbled feta over the salad and toss lightly to combine. Taste and adjust seasoning as needed.
06 - Refrigerate for 15 to 30 minutes before serving to allow flavors to meld and develop.

# Expert Advice:

01 -
  • It tastes bright and alive without weighing you down, like eating sunshine on a plate.
  • Most of it comes together while the pasta cooks, so you're never stuck at the stove feeling rushed.
  • It actually tastes better the next day, which makes it perfect for meal prep when you want something that still feels fresh.
02 -
  • Cold pasta can taste flat, so don't skimp on the seasoning in the vinaigrette—taste as you go and be brave with the lemon and salt.
  • If you make this more than a few hours ahead, store the mint and feta separately and add them just before serving so they don't wilt or turn mushy.
03 -
  • Don't rinse the pasta under hot water—cold water stops the cooking and keeps it from turning to mush, which matters more than you'd think.
  • The magic moment is when you taste the vinaigrette straight and realize it's slightly more salty and acidic than you'd eat it alone—that's exactly right because the pasta will absorb it and mellow it out perfectly.
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