Pea and mint pasta salad
A delightful Pea and mint pasta salad that embodies freshness and simplicity, perfect for summer gatherings or a light meal.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Total Time: 30 mins
- Yield: 4 servings
- Category: Dinner
- Method: Tossing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
12 ounces Short Pasta (cooked al dente)
2 cups Frozen Green Peas (thawed or blanched)
½ cup Fresh Mint Leaves (finely chopped, packed)
½ cup Parmesan Cheese (freshly grated, plus more for serving)
1 large Lemon (zest and juice)
¼ cup Extra Virgin Olive Oil
1 small Shallot (finely minced)
1 clove Garlic (minced)
Salt (to taste)
Black Pepper (to taste)
Instructions
- Cook the pasta according to package directions until al dente. Drain and rinse with cold water
- Thaw or blanch the peas quickly in boiling water and then rinse with cold water
- In a large bowl, combine lemon zest and juice, whisk in olive oil. Add shallot, garlic, salt and pepper
- Add cooled pasta, peas, and chopped mint to the dressing and toss to combine
- Stir in Parmesan cheese, adjust seasoning with salt and pepper if needed
- Chill for at least 30 minutes before serving to allow flavors to meld
- Toss again before serving and garnish with additional mint or Parmesan if desired
Notes
Use quality fresh ingredients for the best flavor.
This salad keeps well in the refrigerator for 3-4 days.
Find it online: https://onthatplate.com/pea-and-mint-pasta-salad/