Fresh Spring Pea and Mint Pasta

Last summer, my neighbor brought over a bowl of this pasta salad to a backyard dinner, and I watched people go back for thirds without touching anything else on the table. There was something about the way the bright green peas caught the evening light, how the mint seemed to perfume the air as you lifted a forkful. I asked for the recipe that night, and she laughed and said it was just springtime in a bowl, nothing fancy. That's when I realized the magic wasn't in complexity, it was in knowing exactly when fresh ingredients are at their peak and letting them speak for themselves.

I made this for a office lunch last April when everyone was tired of the usual sandwich rotation, and something shifted in the break room that day. A coworker who normally ate in silence at his desk actually sat down and ate with us, mentioning how it reminded him of his grandmother's garden. Food does that sometimes, opens doors you didn't know were closed.

Ingredients

• Pasta (250 g small shapes like farfalle or orecchiette): Small pasta catches the vinaigrette in its curves and holds everything together without feeling heavy. I learned this the hard way by using long noodles once and watching them slide around like they didn't belong.
• Fresh or frozen peas (1 cup): Both work beautifully, though frozen peas often taste sweeter because they're processed at their peak ripeness. Don't cook them separately, they'll soften perfectly in those final pasta minutes.
• Cucumber (1 small, diced): The watery crispness keeps the whole salad from becoming too rich, and it adds a cool whisper of flavor that balances the mint.
• Spring onions (3, thinly sliced): These give gentle allium notes without the aggression of regular onions, and their tender green tops add color that feels celebratory.
• Fresh mint (1/3 cup, chopped): Mint transforms this from nice to memorable, so use the good stuff and tear it by hand rather than chopping if you can. The oils in your fingers release something extra that a knife won't.
• Fresh flat-leaf parsley (1/4 cup, chopped): Parsley is the quiet friend who makes everyone else taste better, grounding the brightness of mint without competing.
• Feta cheese (50 g, crumbled, optional): The tanginess is a revelation here, but I often make this vegan and use nothing, or cashew cream if I want richness.
• Lemon zest and juice: The zest is where the lemon's perfume lives, so grate it before squeezing and don't skip it just because you have the juice.
• Extra-virgin olive oil (3 tbsp): This is not the time for supermarket oil. Good olive oil makes the difference between vinaigrette and a coating that clings and flavors everything.
• Dijon mustard (1 tsp): The mustard emulsifies the dressing and adds a subtle depth that keeps the vinaigrette from tasting one-note.
• Honey or maple syrup (1 tsp): Just enough to balance the acid and add silk to the dressing without making it sweet.
• Garlic (1 small clove, minced): One clove is all you need, minced nearly to a paste so it distributes evenly and doesn't leave sharp little bites.
• Salt and black pepper: Season as you go and trust your palate at the end, every lemon and every person tastes slightly different.

Instructions

Boil the pasta and peas together:

Bring a large pot of salted water to a rolling boil and cook the pasta according to its package timing until just shy of fully tender. In the final two minutes, scatter in your peas and let them cook with the pasta, adding sweetness and color as everything finishes together. Drain through a colander, then rinse under cold running water until the pasta is cool to the touch, stirring gently so nothing sticks to itself.

Combine the raw vegetables and herbs:

In a large mixing bowl, add the cooled pasta and peas, then add the diced cucumber, sliced spring onions, torn mint, and chopped parsley. Toss everything together loosely so you can see all the colors and textures, and notice how much fresher it looks already.

Make the vinaigrette:

In a small bowl or a jar with a tight lid, combine the lemon zest, freshly squeezed lemon juice, olive oil, Dijon mustard, honey, and minced garlic. Whisk or shake vigorously until the dressing looks creamy and holds together for a moment before settling. Taste a tiny spoonful and adjust salt, pepper, or acid to your preference.

Dress the salad:

Pour the vinaigrette over the pasta salad and toss gently but thoroughly, making sure every piece gets coated and the dressing distributes evenly. If using feta, sprinkle it over now and toss again very lightly so the cheese stays in visible pieces rather than disappearing.

Chill and taste again:

Cover and refrigerate for at least 15 to 30 minutes before serving, which lets the flavors settle and get to know each other. Before bringing it to the table, taste once more and add a pinch of salt or a squeeze more lemon if it seems to need brightness.

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Years ago I served this at a potluck where someone with food anxiety tried it skeptically and asked for the recipe halfway through their bowl. They'd spent their whole life thinking they hated salad, but apparently they'd never had one where every ingredient felt like it was on purpose. That moment taught me that food isn't just about nourishment, it's about permission to enjoy something you thought you didn't like.

The Lemon-Mint Magic

The soul of this salad lives in how the lemon vinaigrette wakes up everything around it, especially the mint. When I first made this without enough lemon juice, the whole bowl tasted dull and one-dimensional, and I learned that brightness isn't optional here. Fresh citrus and fresh herbs need each other to shine, and watching them work together is like hearing a perfect harmony come into tune.

Timing and Temperature Matters

This salad arrives at its best when served cold but not straight from the coldest part of your fridge, and when eaten within a few hours of tossing. The cucumber softens slightly over time and the flavors get friendlier, so it's genuinely better the next day if you need to make it ahead. If you're serving it at a picnic, pack the vinaigrette separately and dress it just before you go, or pack a small bowl and jar so friends can refresh it on arrival.

Ways to Make It Your Own

This recipe is a canvas, and I've painted it a hundred different ways depending on what the season offered and who I was cooking for. I've added grilled chicken or crispy chickpeas for protein, swapped the peas for snap peas or edamame, and even tossed in roasted asparagus in early spring. The only rule I have is to respect the balance of fresh, bright, and clean, because that's what makes this salad feel like spring itself on a plate.

• Vegan version: Omit the feta or crumble in some marinated tofu for a silky texture and protein.
• Make it heartier: Add white beans, grilled shrimp, or strips of roasted beet for substance without losing the lightness.
• Storage tip: Keep the vinaigrette separate if storing longer than a day, and dress the salad again just before serving since the pasta absorbs the liquid.

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This salad has become my answer to the question of what to bring when someone asks for something light but memorable. It's proof that good food doesn't have to be complicated, just honest.

Recipe Questions & Answers

→ Can I make this ahead?

Yes, prepare up to 2 days in advance. Store in an airtight container in the refrigerator and toss gently before serving.

→ What pasta shapes work best?

Small shapes like farfalle, orecchiette, or penne capture the dressing well while holding their texture in this chilled preparation.

→ Can I use frozen peas?

Absolutely. Add frozen peas during the last 2 minutes of pasta cooking time—no need to thaw beforehand.

→ How do I make it vegan?

Simply omit the feta cheese or substitute with a plant-based alternative. The vinaigrette is naturally dairy-free.

→ Can I add protein?

Grilled chicken, chickpeas, or white beans make excellent additions for a more substantial main course.