Fresh Spring Pea Mint Pasta

Last summer, I was standing in my neighbor's garden on a humid afternoon when she handed me a handful of just-picked peas still warm from the sun. She mentioned offhandedly that she'd been craving something bright and simple for lunch, and watching her shell those peas with such care sparked an idea. That evening, I threw together this pasta salad almost by accident, letting the mint and lemon do most of the talking, and it became the kind of dish I'd find myself making whenever I needed to feel like spring again, no matter the season.

I made this for a potluck once where I arrived fashionably late, worried my contribution would be forgotten in the crowd of casseroles and heavy dishes. Instead, it was the first thing to disappear, and someone actually asked for the recipe before dessert was served. That moment taught me that sometimes the simplest, brightest things are exactly what people are hungry for.

Ingredients

• Small pasta (250 g, about 9 oz): Farfalle, orecchiette, or penne work beautifully because they hold onto the vinaigrette and catch the peas in all the right places.
• Fresh or frozen peas (1 cup, 150 g): Honestly, frozen peas work just as well as fresh here, and I've stopped feeling guilty about using them because they taste bright and sweet no matter what.
• Cucumber (1 small, diced): This adds a cool, crisp texture that keeps the whole salad from feeling heavy, especially on warm days.
• Spring onions (3, thinly sliced): They give you that gentle onion flavor without being too aggressive, and their mild bite balances the sweetness of the peas.
• Fresh mint leaves (1/3 cup, 15 g, chopped): Mint is the quiet hero here—it brings everything into focus and makes the lemon sing louder than it ever could alone.
• Fresh flat-leaf parsley (1/4 cup, 10 g, chopped): This adds earthiness and a bit more herbal depth without stealing the spotlight from the mint.
• Feta cheese (50 g, 1.75 oz, crumbled, optional): If you include it, the salty tang becomes this wonderful counterpoint to the bright lemon and sweet peas.
• Lemon zest and juice (from 1 lemon): Use the zest generously because that's where all the perfume lives, and squeeze the juice fresh because bottled just doesn't have the same vitality.
• Extra-virgin olive oil (3 tbsp): This is your base for silky dressing, so don't skimp on quality here.
• Dijon mustard (1 tsp): It acts as an emulsifier and adds a subtle sophistication that keeps everything from tasting flat.
• Honey or maple syrup (1 tsp): Just enough to round out the lemon's sharp edges without making anything taste sweet.
• Garlic clove (1 small, finely minced): Raw garlic in the dressing becomes this bright, almost peppery presence that ties everything together.
• Salt and freshly ground black pepper: Taste as you go because these two are what make everything taste like itself.

Instructions

Boil the pasta and peas together:

Bring a large pot of salted water to a rolling boil and cook the pasta according to package instructions, watching for that moment when it's just tender enough to bite through without resistance. In the last couple of minutes, scatter in the peas so they warm through and turn a brighter shade of green, then drain everything and rinse under cold water until the pasta feels cool to the touch.

Combine the vegetables and herbs:

Toss the cooled pasta and peas into a large bowl with the cucumber, spring onions, mint, and parsley, mixing gently so nothing gets crushed but everything gets acquainted. The bowl should look almost overwhelmingly green and fresh at this point.

Make the vinaigrette:

In a small bowl or jar, whisk the lemon zest, lemon juice, olive oil, mustard, honey, and garlic together until the dressing looks slightly thickened and emulsified. This takes maybe a minute of real whisking, and you'll feel the change happen under your hand.

Dress the salad:

Pour the vinaigrette over everything and toss gently but thoroughly, making sure every bit of pasta gets coated in that bright, lemony liquid. The salad should glisten.

Add the cheese if using:

Sprinkle the crumbled feta over the top and toss lightly one more time, being careful not to break it into tiny pieces unless that's what you want.

Chill and taste:

Pop the salad in the fridge for at least 15 to 30 minutes so the flavors can meld and the whole thing becomes cold and refreshing. Before serving, taste it and adjust the salt, pepper, or lemon juice until it tastes exactly right to you.

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There's something almost meditative about standing in your kitchen on a regular Tuesday, smelling that bright mint and lemon while you put this together, knowing that in an hour you'll have something that feels like a small celebration of spring. It's the kind of dish that makes you feel like you're eating something special even though you made it yourself.

When to Make This

This salad is absolutely perfect for warm months and outdoor gatherings, but I've learned it's equally wonderful on cold winter evenings when you're craving something that tastes like better weather. It travels beautifully in a container for picnics, office lunches, or potlucks, and it somehow still tastes vibrant even after sitting in the fridge overnight, which is rare for pasta salads.

Building Your Own Version

The framework here is flexible enough that you can play with it depending on what you have or what you're craving. I've made it with snap peas instead of regular peas, added grilled chicken when I needed more protein, and once even threw in some cooked chickpeas when that's all I had on hand. The lemon vinaigrette is what holds everything together, so keep that constant and let everything else shift around it.

Storage and Make Ahead Tips

This salad actually improves over a day or two in the fridge as the pasta absorbs the dressing and everything becomes more cohesive. You can make it up to 2 days ahead, though I recommend storing the feta separately and adding it just before serving so it doesn't get soggy. If you're prepping for the week, you might also want to keep any fresh herbs separate and toss them in at the last moment for maximum brightness and crunch.

• Always taste and adjust the lemon juice and salt right before serving because flavors can flatten out after sitting in the cold.
• If the salad seems dry after sitting for a day, drizzle in a little more olive oil and lemon juice to revive it.
• Bring it to room temperature for about 10 minutes before serving if it's been in the fridge, as cold salads taste less vibrant than they should.

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This is the kind of recipe that quietly becomes a go-to, the one you find yourself making again and again without really thinking about it. It's simple enough for a regular weeknight dinner but bright enough that it feels celebratory, which is maybe the best kind of recipe to have in your life.

Recipe Questions & Answers

→ Can frozen peas be used instead of fresh?

Yes, frozen peas work well and can be added during the last minutes of pasta cooking to thaw and retain sweetness.

→ How can I make this dish vegan?

Simply omit the feta cheese or substitute with a plant-based alternative to keep it vegan-friendly.

→ What pasta types suit this salad best?

Small shaped pasta like farfalle, orecchiette, or penne hold the dressing and ingredients well.

→ Can this salad be prepared in advance?

Yes, chilling the salad for 15–30 minutes enhances flavors, and it keeps well in the fridge for up to 2 days.

→ Are there good substitutions for peas?

Snap peas or edamame can be used for a similar fresh texture and flavor twist.