Fresh Spring Pea Mint Pasta (Printable)

A refreshing pasta with sweet peas, mint, cucumber, and a bright lemon vinaigrette dressing.

# What you 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

→ 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 in 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 fully 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 incorporate. Taste and adjust seasoning as needed.
06 - Refrigerate for 15 to 30 minutes before serving to allow flavors to meld and develop.

# Helpful Hints:

01 -
  • It comes together in under 30 minutes, which means you can make it on a Wednesday night without stress.
  • The flavors actually get better after sitting in the fridge for a bit, so it's perfect for meal prep or taking to a picnic.
  • It tastes like spring no matter what time of year you make it, even if you're using frozen peas on a gray November afternoon.
02 -
  • Don't dress the salad more than a few hours ahead or the pasta will absorb all the dressing and turn gummy—mix the vinaigrette with the pasta right before you plan to eat it or serve it within a few hours.
  • The cold water rinse after cooking is non-negotiable; it stops the residual heat from turning your peas to mush and keeps the pasta from becoming one starchy clump.
03 -
  • If your lemon juice tastes especially sharp or the vinaigrette feels too acidic, add another half teaspoon of honey—it softens the edge without making anything taste sweet.
  • Zest your lemon before you cut it in half and squeeze it, because once it's cut, the juice runs everywhere and zesting becomes a mess.
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