Spring Pea Pasta Salad: 5 Stunning Fresh Flavors
A vibrant, fresh pasta salad with sweet peas, crisp radishes, and a light herb dressing.
Ingredients
12 ounces rotini or fusilli pasta
2 cups fresh or frozen peas
1/2 cup thinly sliced radishes
1/3 cup crumbled feta cheese
1/4 cup chopped fresh mint
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh basil
3 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
Optional: 1/4 cup toasted pine nuts or slivered almonds
Instructions
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Cook pasta in salted boiling water until al dente. Drain and rinse under cold water.
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Blanch fresh peas for 2–3 minutes; freeze peas can be added directly.
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In a bowl, whisk olive oil, lemon juice, Dijon mustard, salt, and black pepper.
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Add pasta, peas, radishes, and herbs to the dressing. Toss gently.
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Fold in feta and nuts if using. Chill for 30 minutes before serving.