Spring Pea Pasta Salad Recipe

Name: Spring Pea Pasta Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons salt; 2 cups fresh green peas, or 1 10-oz. box frozen, thawed; 1 cup frozen shelled edamame, thawed (about 5 oz.); 2 cups sugar snap peas (about 6.5 oz.); 3 tablespoons fresh lemon juice; 3 tablespoons white wine vinegar; 2 teaspoons Dijon mustard; 4 tablespoons extra-virgin olive oil; 1 shallot, finely chopped (about 1/4 cup); 2 tablespoons chopped fresh tarragon or dill; 1/2 teaspoon freshly ground black pepper; 12 ounces tube-shaped brown rice pasta, such as caserecce or penne; 1/2 cup crumbled soft goat cheese or feta

Servings: persons

2 teaspoons salt
2 cups fresh green peas, or 1 10-oz. box frozen, thawed
1 cup frozen shelled edamame, thawed (about 5 oz.)
2 cups sugar snap peas (about 6.5 oz.)
3 tablespoons fresh lemon juice
3 tablespoons white wine vinegar
2 teaspoons Dijon mustard
4 tablespoons extra-virgin olive oil
1 shallot, finely chopped (about 1/4 cup)
2 tablespoons chopped fresh tarragon or dill
1/2 teaspoon freshly ground black pepper
12 ounces tube-shaped brown rice pasta, such as caserecce or penne
1/2 cup crumbled soft goat cheese or feta

1
Bring a large pot of water to a boil. Have ready 2 bowls of ice water. When water boils, add 1 tsp. salt, peas and edamame and bring back to a boil. Cook until tender, 3 to 4 minutes. Using a slotted spoon or sieve, transfer vegetables to a bowl of ice water. Add sugar snap peas to pot of water and bring back to a boil. Cook until just tender, about 30 seconds. Transfer to other bowl of ice water, reserving boiling water. Once vegetables are cold, drain well. Cut sugar snap peas into fourths crosswise.
2
In a serving bowl, whisk together lemon juice, vinegar and mustard. Add oil in a slow stream, whisking until thickened and well combined. Stir in shallot and tarragon. Season with 1 tsp. salt and 1/2 tsp. pepper.
3
Cook pasta in reserved pot of boiling water until al dente, about 12 minutes or according to package directions. Drain pasta well and immediately transfer to bowl with vinaigrette. Add vegetables and cheese. Gently toss together until pasta is well coated. Season with additional pepper, if desired. Serve at room temperature.

996

kcal

Calories

Fat

181

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 teaspoons salt, 2 cups fresh green peas, or 1 10-oz. box frozen, thawed, 1 cup frozen shelled edamame, thawed (about 5 oz.), 2 cups sugar snap peas (about 6.5 oz.), and more.

Yes, Spring Pea Pasta Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Spring Pea Pasta Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions