Make-Ahead Spring Pea Pasta Salad for Lunch or Picnics
A bright and refreshing pasta salad with sweet peas, crisp vegetables, and a light lemon dressing.
Ingredients:
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
8 ounces pasta (fusilli or farfalle)
2 cups fresh or frozen peas
1 cup thinly sliced radishes
1/2 cup diced red bell pepper
1/2 cup diced yellow bell pepper
1/4 cup finely chopped red onion
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh mint
1/4 cup crumbled feta cheese
1/4 cup toasted pine nuts or almonds
3 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey or agave syrup
Salt and black pepper to taste
Optional pinch of red pepper flakes
Instructions
- Cook pasta in salted boiling water until al dente.
- Blanch peas in boiling water for 2–3 minutes and shock in ice water. Drain well.
- Whisk olive oil, lemon juice, Dijon mustard, honey, salt, and pepper. Adjust seasoning.
- Combine pasta, peas, radishes, bell peppers, and red onion. Toss with dressing.
- Fold in parsley, mint, and feta cheese.
- Sprinkle toasted nuts on top.
- Chill 10–15 minutes before serving.
Notes
Can use frozen peas if fresh are unavailable. Gluten-free pasta and vegan cheese work for dietary swaps. Add cherry tomatoes or asparagus for variation.