Fresh Spring Pea Mint Pasta (Printable)

Vibrant pasta with sweet peas, mint, cucumber, and lemon vinaigrette, chilled for fresh flavor.

# 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

# Directions:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Add the peas in the final 2 minutes of cooking. Drain and rinse under cold water to stop the cooking process.
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 all components evenly.
05 - If using, sprinkle crumbled feta over the salad and toss lightly. Taste and adjust seasoning as needed.
06 - Refrigerate for 15 to 30 minutes before serving to allow flavors to meld and develop.

# Expert Tips:

01 -
  • It comes together in under 30 minutes, so you can have dinner without a long kitchen shift.
  • The lemon vinaigrette is bright enough to make you feel like you're eating something genuinely nourishing, not just going through the motions.
  • It actually tastes better the next day, which means meal prep happens almost by accident.
02 -
  • Don't skip rinsing the pasta under cold water; warm pasta will continue cooking and turn mushy as it sits in the vinaigrette.
  • The vinaigrette needs to emulsify—if you see the oil and lemon juice separating in your jar, that's actually fine, but whisking them together creates a creamier dressing that clings to the pasta better.
03 -
  • Zest your lemon before you juice it—the zest oils are where the real lemon flavor lives, so don't let them go to waste.
  • If your mint looks tired or bruised, gently tear the leaves by hand instead of chopping, which keeps the plant matter intact and prevents browning at the edges.
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