Description
Spring Pea and Mint Pasta Salad is a fresh, vibrant spring dish made with tender pasta, sweet green peas, fragrant mint, lemon zest, olive oil, and a drizzle of white truffle oil. Served warm or chilled, this easy pasta salad is perfect for gatherings, light lunches, or a quick seasonal dinner.
Ingredients
Scale
- 12 ounces short pasta (fusilli, rotini, or cavatappi)
- 3–4 cups fresh or frozen English peas
- 5 scallions, thinly sliced
- 1 shallot, very finely diced
- 1 cup fresh mint, chopped
- 1 cup Italian parsley, chopped
- 1/2 cup extra virgin olive oil
- Zest of 2 lemons
- 1/4 cup fresh lemon juice (plus more to taste)
- 2 cups pea shoots, baby spinach, or arugula
- 1 teaspoon salt (plus more to taste)
- 1/2 teaspoon white or black pepper
- 1 tablespoon white truffle oil
- 1/2 cup goat cheese crumbles (optional)
Instructions
- Bring a large pot of generously salted water to a boil. Add the pasta and cook according to package directions until al dente.
- During the final minute of cooking, add the peas to the boiling pasta water and blanch for about 1 minute, until bright green.
- Drain the pasta and peas immediately. If serving warm, transfer directly to a large bowl. If serving chilled, rinse briefly under very cold water and drain well.
- While the pasta cooks, slice the scallions, finely dice the shallot, chop the mint and parsley, zest the lemons, and squeeze the lemon juice.
- Drizzle the warm pasta and peas with olive oil and lemon juice. Season with salt and pepper, tossing well to combine.
- Add scallions, shallot, chopped herbs, lemon zest, and pea shoots or greens. Gently toss until evenly distributed.
- Taste and adjust seasoning with additional salt, lemon juice, or olive oil as needed.
- Just before serving, drizzle with truffle oil and top with goat cheese if using. Serve warm or chilled.
Notes
- Salt the pasta water well to ensure balanced flavor throughout the dish.
- Do not overcook the peas; they should remain bright green and slightly tender.
- If making ahead, refresh with extra lemon juice and olive oil before serving.
- Add toasted pine nuts for extra crunch and nutty flavor.
- For a vegan version, omit the goat cheese.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad, Main Dish
- Method: Boiling, Tossing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 1/4 cup
- Calories: 341
- Sugar: 4.3 g
- Sodium: 354.9 mg
- Fat: 16.8 g
- Saturated Fat: 2.4 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 40.6 g
- Fiber: 4.4 g
- Protein: 8.7 g
- Cholesterol: 0 mg
Keywords: Spring Pea and Mint Pasta Salad, spring pasta salad, pea pasta, mint pasta salad, lemon herb pasta, vegetarian pasta salad, Mediterranean pasta