Fresh Spring Pea Mint Pasta (Printable)

Bright pasta salad with peas, mint, cucumber, and lemon vinaigrette, ideal for light lunches or picnics.

# What You'll Need:

→ 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 (optional)

→ 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

# Directions:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Add peas during the last 2 minutes of cooking. Drain and rinse under cold water to stop cooking process.
02 - In a large mixing bowl, combine cooled pasta and peas with diced cucumber, sliced spring onions, chopped mint, and chopped parsley.
03 - In a small bowl or jar, whisk together lemon zest, lemon juice, olive oil, Dijon mustard, honey, minced garlic, salt, and black pepper until emulsified.
04 - Pour vinaigrette over pasta salad and toss gently to coat all ingredients evenly.
05 - If using feta, sprinkle crumbled cheese over salad and toss lightly to incorporate.
06 - Taste and adjust seasoning with additional salt and pepper as needed. Refrigerate for 15 to 30 minutes before serving to develop optimal flavor.

# Expert Advice:

01 -
  • It comes together in under 30 minutes, which means you can make it while thinking about something else entirely.
  • The lemon vinaigrette is bright enough to wake up your whole meal without needing heavy cream or complicated techniques.
  • It tastes even better the next day, so meal prep becomes actually enjoyable instead of a chore.
02 -
  • Don't skip the cooling step after draining the pasta—warm pasta will wilt the herbs and make the whole thing taste muddy instead of bright.
  • Make the vinaigrette while the pasta cooks so the garlic has time to soften and mellow before you eat it.
  • The salad actually gets better as it sits, so if you have time, make it a few hours ahead or even the night before.
03 -
  • Toast a small handful of pine nuts or almonds in a dry pan until fragrant, then scatter them over the salad for texture and richness that plays beautifully against the brightness.
  • If your feta is very salty, rinse it briefly under cold water and pat it dry before crumbling, which keeps the salad balanced.
  • Make extra vinaigrette and keep it in a jar in the fridge—it's excellent on grain bowls, roasted vegetables, or even simple grilled fish.
Go back