Description
This Spring Pea Pasta Salad is a fresh and vibrant dish perfect for a light lunch or a side at your next gathering. Featuring tender pasta, sweet fresh peas, juicy cherry tomatoes, and aromatic basil, all tossed in a tangy lemon-Dijon dressing, this salad is easy to prepare and packed with bright, spring flavors.
Ingredients
Scale
Pasta and Vegetables
- 8 ounces pasta
- 1 cup fresh peas
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, thinly sliced
- 1/4 cup fresh basil, chopped
Dressing
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- Salt, to taste
- Black pepper, to taste
Instructions
- Boil pasta: Bring a large pot of salted water to a boil over medium-high heat. Add the pasta and cook according to package instructions, about 8 to 10 minutes, until al dente.
- Cook peas: While the pasta cooks, place the fresh peas in a small pot of boiling water for 2 to 3 minutes until tender, then drain and set aside.
- Cool pasta: Drain the cooked pasta in a colander and rinse under cold water to stop cooking and cool it down.
- Combine base ingredients: In a large mixing bowl, combine the cooled pasta with the cooked peas, halved cherry tomatoes, thinly sliced red onion, and chopped fresh basil.
- Prepare dressing: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, and honey until smooth and well combined.
- Toss salad: Pour the dressing over the pasta and vegetable mixture and toss gently to coat evenly.
- Season and serve: Season with salt and black pepper to taste. Serve immediately or refrigerate for 30 minutes to allow flavors to meld before serving.
Notes
- Use fresh peas for the best flavor, or substitute frozen peas, thawed and drained.
- Adjust the honey in the dressing to taste for more or less sweetness.
- This salad can be made a few hours ahead and stored in the refrigerator for enhanced flavor.
- For a vegan option, ensure the honey is replaced with maple syrup or agave nectar.
- Use gluten-free pasta to accommodate gluten sensitivities.
