Spring Pea Pasta Salad with Lemon and Mint
When the weather warms up, a cold pea pasta salad lands on our table at least once a week. It’s bright, green, and ready in the time it takes to boil water.
This version leans into fresh lemon, a handful of soft herbs, and sweet peas that barely need cooking. Serve it alongside grilled chicken or pack it for lunch—the tangy dressing gets even livelier after a short rest in the fridge.
Why This Pasta Salad Stays in My Rotation
The peas pop with genuine sweetness, not just a green note, so every forkful feels fresh. The lemon-Dijon dressing is light and clingy without turning oily, which means the salad tastes just as good cold on day two.
Fresh mint and parsley lift the whole thing, so it never reads as heavy or gloppy the way some creamy pasta salads can. I’ve brought it to potlucks and picnics, and it’s always the first bowl to empty.
Ingredients
- 1 lb dried short pasta (shells or orecchiette): small shapes trap the peas and herbs best
- 1 ½ cups frozen peas: no need to thaw, they go straight into the pot
- ¼ cup extra virgin olive oil
- 3 tbsp fresh lemon juice: from about 1 large lemon
- 1 tbsp Dijon mustard
- 1 small shallot, minced
- ¼ cup chopped fresh mint
- ¼ cup chopped fresh parsley
- ½ cup grated Parmesan cheese
- Salt and black pepper: to taste
Variations and Substitutions
- Swap the peas: blanched asparagus tips or thawed edamame work well if peas aren’t your thing.
- Go cheese-free: leave out the Parmesan or use crumbled feta for a saltier, tangier salad.
- Add a crispy topper: a handful of crumbled cooked bacon or crispy prosciutto adds salty crunch.
- Change the herbs: basil or chives are lovely if you don’t have mint, though the salad will lose its cool note.
- Make it gluten-free: chickpea or lentil pasta holds up well here.
If you like this combination, try our Lemon Herb Orzo Salad.
How to Make Spring Pea Pasta Salad
Step 1: Cook the Pasta and Peas
Bring a large pot of heavily salted water to a boil over high heat. Add the 1 lb pasta and cook according to the package directions until just al dente. About 1 minute before the timer goes off, tip in the 1 ½ cups frozen peas. Let them cook for that final minute, just long enough to turn bright green and barely warm through. Drain everything in a colander, rinse with cold water until the pasta feels cool to the touch, and shake off the excess water.
The peas should still be firm enough to pop when you bite one, not mushy. This quick blanch keeps their sweetness intact and their color vivid, which matters once the salad is tossed.
Step 2: Whisk the Dressing
In a small bowl, combine the ¼ cup olive oil, 3 tbsp lemon juice, 1 tbsp Dijon mustard, and the minced shallot. Add a generous pinch of salt and a few grinds of black pepper. Whisk for about 30 seconds, until the mixture looks creamy and emulsified, with no oil sitting on top.
Taste it now while it’s easy to adjust. If it feels too sharp, whisk in a tiny drizzle of honey or an extra splash of oil. The dressing will mellow a bit once it coats the pasta, but it’s better to balance it before you pour.
Step 3: Toss and Serve
Transfer the cooled pasta and peas to a large bowl. Scatter the ¼ cup mint, ¼ cup parsley, and the ½ cup grated Parmesan over the top. Pour the dressing over everything and toss gently with two big spoons until the pasta is evenly coated and the herbs are distributed. Serve right away at room temperature, or cover and chill for at least 30 minutes if you prefer it cold. Finish with an extra flurry of Parmesan and a few cracks of black pepper on top.
Tips for the Best Pea Pasta Salad
- Don’t walk away from the peas. That 1 minute is all it takes to warm them, and any longer turns them olive-drab and soft.
- Let the dressed salad sit for at least 30 minutes before serving so the shallot and herbs relax into the dressing. Overnight is even better.
- If the salad seems dry after a day in the fridge, splash in a tablespoon of cold water or an extra squeeze of lemon and toss again—the pasta will soak it up.
- Grate the Parmesan on a microplane. The fine shreds melt into the dressing and cling to the pasta, rather than sitting in chewy chunks.
Scaling for a crowd:
| Servings | Pasta | Peas | Olive Oil | Lemon Juice |
|---|---|---|---|---|
| 4 | 8 oz | 1 cup | 3 tbsp | 2 tbsp |
| 6 | 1 lb | 1 ½ cups | ¼ cup | 3 tbsp |
| 12 | 2 lbs | 3 cups | ½ cup | 6 tbsp |
Storing Leftovers
- Refrigerate: The salad keeps well in an airtight container for up to 4 days. Give it a stir before serving and taste for salt, since cold mutes flavors.
- Make-ahead: This is a great candidate for meal prep. Dress it the night before, and the herbs and Parmesan will deepen but stay fresh.
What Goes Well With This Pasta Salad
Grilled chicken thighs with a little char on the skin are my favorite pairing—the richness and smoke play against the bright, citrusy salad. It also holds its own next to a simple piece of seared salmon or piled beside a burger instead of fries. For a vegetarian spread, spoon it alongside grilled halloumi and roasted peppers.
Frequently Asked Questions
Can I use fresh peas instead of frozen?
Yes. Blanch shelled fresh peas in the boiling pasta water for 1 minute before adding the pasta, then scoop them out and proceed.
Is this pasta salad vegan as written?
No, since it calls for Parmesan. To make it vegan, skip the cheese or use a good spoonful of nutritional yeast for a similar savory note.
What other pasta shapes work here?
Any short, sturdy shape with nooks holds the dressing and peas. Rotini, farfalle, or cavatappi all work well; long noodles like spaghetti will tangle and the peas will fall to the bottom.
Can I freeze this pasta salad?
Freezing isn’t a good idea. The dressing separates and the pasta turns mealy once thawed. It’s at its best fresh or after a chill in the fridge.
How far ahead can I make it?
You can assemble everything up to 1 day in advance. Just hold back a small amount of dressing, because the pasta absorbs it as it sits, and toss with the reserved portion right before serving.
Spring Pea Pasta Salad Recipe
Ingredients
Method
- Boil salted water, cook pasta until al dente. Add frozen peas in the last 1 minute. Drain, rinse with cold water, and shake dry.
- In a small bowl, whisk olive oil, lemon juice, Dijon, shallot, salt, and pepper until emulsified, about 30 seconds.
- In a large bowl, combine cooled pasta, peas, mint, parsley, and Parmesan. Pour dressing over and toss gently. Serve right away or chill at least 30 minutes, then finish with more Parmesan and pepper.
