Spring Pea and Mint Pasta Salad (Print Version)

Vibrant pasta with sweet peas, fresh mint, and zesty lemon dressing.

# What You’ll Need:

→ Pasta

01 - 9 ounces 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 - ⅓ cup fresh mint leaves, chopped
06 - ¼ cup fresh flat-leaf parsley, chopped

→ Cheese

07 - 1.75 ounces 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 Make It:

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

# Additional Tips::

01 -
  • It comes together in under 25 minutes, which means you can make it the moment inspiration strikes without hours of planning.
  • The bright lemon and mint flavors feel elegant enough for guests but easy enough for a solo lunch when you want something that doesn't feel like leftovers.
  • It sits beautifully in the fridge, actually tasting better the next day as the flavors meld together.
02 -
  • Don't make this salad and serve it immediately—the pasta will taste like itself and the vinaigrette like itself, separate and unconnected; chilling gives time for the flavors to marry, and the salad tastes noticeably better after even just 20 minutes in the fridge.
  • Over-tossing bruises the mint and releases too much of its oil, leaving your salad tasting like a crushed herb garden rather than a delicate green one, so be gentle when you combine everything.
03 -
  • Make the vinaigrette while the pasta is still cooking so it's ready the moment the pasta is cool, and the timing feels seamless rather than like you're waiting around for something to happen.
  • Salt your pasta water generously—this is the only chance to season the pasta itself, and doing it right makes the entire salad taste more flavorful without you needing to add extra salt to the vinaigrette.
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