Fresh Spring Pea Mint Pasta (Print-Friendly)

Light and fresh pasta tossed with sweet peas, mint, cucumber, and lemon vinaigrette dressing.

# What You'll 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 (optional)

→ 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. In the last 2 minutes of cooking, add the peas. Drain and rinse under cold water to stop cooking.
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 emulsified.
04 - Pour the vinaigrette over the pasta salad and toss gently to coat.
05 - If using, sprinkle crumbled feta over the salad and toss lightly. Taste and adjust seasoning as needed.
06 - Chill for 15 to 30 minutes before serving for best flavor development.

# Expert Advice:

01 -
  • It comes together in under 30 minutes, making it perfect for those mornings when you want something substantial but don't feel like spending hours cooking.
  • The lemon and mint combination tastes like bottled sunshine, and somehow it makes even frozen peas taste like they were picked this morning.
  • It actually tastes better the next day when the flavors have had time to get cozy with each other in the fridge.
02 -
  • Don't skip the step of rinsing the pasta in cold water because warm pasta will wilt the herbs and make the whole thing turn into a soggy disappointment.
  • Make the vinaigrette in a jar with a tight lid and shake it hard—the physical action of shaking actually emulsifies it better than whisking ever could.
03 -
  • Don't be timid with the mint—it's almost impossible to use too much, and it's what makes this salad taste like something special instead of just pasta with vegetables.
  • Always zest your lemon before you juice it because once you've squeezed it, there's no getting that zest back, and the zest is where most of the flavor actually lives.
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