Spring Pea Pasta Salad with Fresh Herbs
Fresh and colorful Spring Pea Pasta Salad with tender peas, crisp vegetables, and a light lemon vinaigrette dressing.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
Ingredients
8 ounces pasta (rotini, penne, or fusilli)
1 cup fresh or frozen peas
1 small cucumber, diced
1 cup cherry tomatoes, halved
1/4 cup red onion, finely diced
1/4 cup crumbled feta cheese
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
2 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon Dijon mustard
Salt and black pepper, to taste
1/4 cup toasted pine nuts or sunflower seeds (optional)
Instructions
-
Cook pasta until al dente. Drain and rinse under cold water.
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Blanch frozen peas in boiling water 2 minutes; transfer to ice bath. Fresh peas can be used directly.
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In a large bowl, combine pasta, peas, cucumber, tomatoes, and red onion.
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Whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper. Pour over salad and toss.
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Add feta, parsley, and basil. Toss lightly.
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Optional: sprinkle with pine nuts or sunflower seeds. Chill at least 30 minutes.
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Serve cold or at room temperature.
Notes
Use fresh vegetables for best flavor. Dressing can be made creamy with yogurt or mayonnaise. Protein additions are optional.
Find it online: https://foodemily.com/5845-2/