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Pea Pasta Salad

Spring Pea Pasta Salad Recipe

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 lb dried short pasta (shells or orecchiette)
  • 1 ½ cups frozen peas
  • ¼ cup extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 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

Method
 

  1. Boil salted water, cook pasta until al dente. Add frozen peas in the last 1 minute. Drain, rinse with cold water, and shake dry.
  2. In a small bowl, whisk olive oil, lemon juice, Dijon, shallot, salt, and pepper until emulsified, about 30 seconds.
  3. 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.

Notes

Chill for at least 30 minutes (or overnight) for the best flavor; the shallot and herbs need time to meld. If the pasta seems dry the next day, add a small splash of cold water or lemon juice.