Field Pea and Pasta Salad

Farfalle and fresh veggies make a seriously delicious summer side. You can add store-bought rotisserie chicken to this flavorful pasta salad for a heartier main dish option. 

Roasted Asparagus and Baby Artichokes
Photo: Kelsey Hansen; Prop Styling: Audrey Davis; Food Styling: Julia Levy
Hands On Time:
15 mins
Total Time:
15 mins
Serves 8 (serving size: 1 1/4 cups)



  • 4 cups fresh or frozen field peas, cooked, drained, and cooled

  • 8 ounces mini farfalle pasta, cooked, rinsed with cold water, and drained

  • 1/2 cup chopped red bell pepper

  • 1/2 cup chopped yellow bell pepper

  • 1/2 cup chopped orange bell pepper

  • 1/4 cup chopped fresh flat-leaf parsley

  • 2 tablespoons chopped fresh basil

  • 2 tablespoons chopped fresh dill

  • 2 tablespoons chopped fresh mint

  • 3 cups chopped cooked chicken (optional)


  • 1/4 cup white wine vinegar

  • 1 tablespoon country-style Dijon mustard

  • 1 tablespoon fresh lemon juice

  • 2 teaspoons honey

  • 3/4 teaspoon kosher salt

  • 1/4 teaspoon black pepper

  • 1/2 cup olive oil


  1. Make the Salad: Toss together field peas, pasta, bell peppers, parsley, basil, dill, mint, and, if desired, chicken.

  2. Make the Dressing: Whisk together white wine vinegar, mustard, lemon juice, honey, salt, and pepper in a small bowl. Gradually whisk in olive oil until incorporated. Pour dressing over the salad, and gently toss until coated.

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