Easy Herbed Pea and Lemon Pasta Salad
A vibrant and refreshing pasta salad that combines sweet peas, fresh herbs, and a zesty lemon dressing, perfect for summer picnics or light lunches.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 12 oz pasta (De Cecco fusilli preferred)
- 4.5 cups peas (fresh or frozen)
- 2 cups pea shoots
- 2/3 cup olive oil (Filippi Berio extra virgin)
- 1/3 cup lemon juice (freshly squeezed)
- 1.5 tsp salt
- 3/4 tsp white pepper
- 5 scallions
- 1 shallot (finely minced)
- 1 cup mint (fresh)
- 1 cup parsley (fresh)
- 1/4 cup fresh dill
- 2 lemons (zest only)
- 1 tbsp truffle oil (optional but recommended)
Instructions
- Cook the pasta by bringing a large pot of salted water to a boil, adding the fusilli, and cooking until al dente, about 8-10 minutes. Drain and rinse under cold water.
- Prep the peas and pea shoots by rinsing and patting dry.
- Prepare the dressing by whisking together olive oil and lemon juice in a large bowl, adding salt and white pepper.
- Mix in the cooked pasta, ensuring each piece is coated with the dressing.
- Add in peas, pea shoots, scallions, and minced shallot, tossing until colorful.
- Toss in mint, parsley, and dill, mixing gently.
- Zest the lemons directly into the salad and drizzle truffle oil if using.
- Taste and adjust seasoning as needed.
- Chill in the fridge for at least 30 minutes or serve immediately.
Notes
This pasta salad can be served warm, cold, or at room temperature. Best if chilled to allow flavors to meld.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 500mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
Keywords: pasta salad, vegetarian recipes, summer salad, lemon pasta salad, herbed pasta salad
Find it online: https://basilboard.com/easy-herbed-pea-lemon-pasta-salad/