How long does Spring Pea Pasta Salad keep in the fridge?

This pasta salad keeps well in the fridge for up to 3 days . If you're making it ahead of time, store it in an airtight container and taste before serving. You may need to adjust the seasoning with an extra splash of lemon juice, olive oil, or salt, especially if it's been chilled for a while. Add the goat cheese (if using) just before serving to maintain its creamy texture.

Can I make Spring Pea Pasta Salad vegan?

Absolutely. To make this Spring Pea Pasta Salad vegan, simply omit the goat cheese or replace it with a dairy-free alternative like vegan feta. All other ingredients are plant-based, and the salad still delivers bold flavor thanks to the herbs, lemon, truffle oil, and peas.

What’s the best type of pasta to use for this recipe?

Short, sturdy pasta shapes work best for this salad. Fusilli, rotini, cavatappi, or penne hold the dressing well and offer a satisfying bite. If you’re serving this salad chilled, these pasta shapes also hold their texture better than long noodles like spaghetti. For a gluten-free version, use a gluten-free pasta made from rice, lentils, or chickpeas.

Spring Pea Pasta Salad – Easy & Fresh Spring Recipe

Name: Spring Pea Pasta Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 12 ounces pasta: Forms the base of the salad and holds the flavors well; 3–4 cups fresh or frozen peas: Adds sweetness, texture, and spring freshness; 5 scallions, thinly sliced: Offers mild onion flavor and crunch; 1 shallot, very finely diced: Adds a delicate, aromatic flavor; 1 cup chopped fresh mint: Refreshing herb that complements the lemon and peas; 1 cup chopped Italian parsley: Adds freshness and color; 1/2 cup extra virgin olive oil: Forms the dressing and brings richness; 2 lemons – zest and 1/4 cup juice: Adds brightness and tang; 2 cups fresh pea shoots, baby spinach, or arugula: Adds greens and tender texture; 1 teaspoon salt, plus more to taste: Enhances flavor; 1/2 teaspoon white pepper (or black): Adds subtle heat; 1 tablespoon white truffle oil: Adds depth and gourmet aroma; Optional – 1/2 cup goat cheese crumbles: Creamy, tangy addition if not vegan

Description

A bright, fresh, and flavorful Spring Pea Pasta Salad featuring lemon, mint, truffle oil, and tender green peas. Serve warm or chilled, vegan-adaptable, and perfect for spring gatherings or light meals.

Ingredients

Scale

12 ounces pasta: Forms the base of the salad and holds the flavors well
3–4 cups fresh or frozen peas: Adds sweetness, texture, and spring freshness
5 scallions, thinly sliced: Offers mild onion flavor and crunch
1 shallot, very finely diced: Adds a delicate, aromatic flavor
1 cup chopped fresh mint: Refreshing herb that complements the lemon and peas
1 cup chopped Italian parsley: Adds freshness and color
1/2 cup extra virgin olive oil: Forms the dressing and brings richness
2 lemons – zest and 1/4 cup juice: Adds brightness and tang
2 cups fresh pea shoots, baby spinach, or arugula: Adds greens and tender texture
1 teaspoon salt, plus more to taste: Enhances flavor
1/2 teaspoon white pepper (or black): Adds subtle heat
1 tablespoon white truffle oil: Adds depth and gourmet aroma
Optional – 1/2 cup goat cheese crumbles: Creamy, tangy addition if not vegan

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Instructions

Boil pasta in a large pot of generously salted water according to package directions.
In the final minute of boiling, add the peas to blanch until bright green.
Drain pasta and peas immediately and transfer to a large mixing bowl.
Drizzle with olive oil and lemon juice while still warm. Season with salt and white pepper.
Add in the pea shoots, scallions, shallot, mint, parsley, and lemon zest. Mix well.
Let the salad sit for a few minutes, then taste and adjust lemon and salt if needed.
Drizzle with truffle oil just before serving.
If using goat cheese, sprinkle on top right before serving.

Notes

Use high-quality olive oil and truffle oil for the best flavor impact.
For chilled salad, rinse pasta and peas in very cold water after cooking.
Pea shoots can be replaced with baby spinach or arugula.
Add toasted pine nuts for extra crunch.
Adjust lemon juice and salt right before serving, especially if chilled.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Salad
Method: Boiling, Mixing
Cuisine: American, Seasonal Spring

Nutrition

Serving Size: 1 1/4 cup
Calories: 341
Sugar: 4.3 g
Sodium: 354.9 mg
Fat: 16.8 g
Saturated Fat: 2.4 g
Unsaturated Fat: 13.5 g
Trans Fat: 0 g
Carbohydrates: 40.6 g
Fiber: 4.4 g
Protein: 8.7 g
Cholesterol: 0 mg