Print

Fresh Spring Pea and Mint Pasta Salad with Easy Lemon Vinaigrette

fresh spring pea and mint pasta salad - featured image
Print Recipe

A light, vibrant cold pasta salad featuring fresh peas, mint, and a zesty lemon vinaigrette. Perfect for spring and summer, this quick and easy dish is refreshing and full of bright flavors.

Ingredients

Scale
  • 8 ounces short pasta (fusilli, rotini, or shell pasta)
  • 1 1/2 cups fresh spring peas, shelled (or frozen peas, thawed)
  • 1/4 cup finely chopped fresh mint leaves (about 10–12 sprigs)
  • 2 medium green onions, thinly sliced
  • Juice of 1 large lemon (about 3 tablespoons or 45 ml)
  • 1/4 cup extra virgin olive oil (60 ml)
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon Dijon mustard
  • Salt and freshly ground black pepper, to taste
  • Optional: 1/4 cup crumbled feta cheese
  • Optional: toasted pine nuts

Instructions

  1. Bring a large pot of salted water to a boil (about 4 quarts or 3.8 liters). Add 8 ounces of pasta and cook according to package directions until al dente, about 8-10 minutes.
  2. During the last 2 minutes of pasta cooking, add the fresh peas to the boiling water to keep them bright green and tender-crisp. Alternatively, steam fresh peas for 2-3 minutes or thaw frozen peas under cold running water.
  3. Drain pasta and peas in a colander. Rinse immediately under cold water to stop cooking and cool the pasta. Shake off excess water but do not dry completely.
  4. In a small bowl, whisk together lemon juice, olive oil, honey, Dijon mustard, salt, and pepper until the dressing emulsifies and thickens slightly.
  5. In a large bowl, toss together the cooled pasta, peas, chopped mint, and sliced green onions.
  6. Pour the lemon vinaigrette over the salad and toss gently to coat evenly. Adjust seasoning with additional salt, pepper, or lemon juice if needed.
  7. Optionally, sprinkle crumbled feta cheese or toasted pine nuts over the top.
  8. Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.

Notes

Salt pasta water generously like seawater to season pasta from inside out. Whisk mustard and lemon juice first before slowly adding olive oil to emulsify dressing. Avoid overcooking pasta to keep it al dente as it softens when chilled. Chill salad at least 30 minutes for best flavor. Use gluten-free pasta for gluten-free version and omit feta or use plant-based cheese for dairy-free/vegan.

Nutrition

Keywords: pasta salad, spring peas, mint, lemon vinaigrette, cold pasta salad, easy pasta salad, summer salad, vegetarian, gluten-free option

Find it online: https://norasfoods.com/fresh-spring-pea-and-mint-pasta-salad-recipe-easy-lemon-vinaigrette/