Lemon Vinaigrette Pasta Salad with Field Peas

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We’ve probably made a million pasta salads in our lives, but somehow we’re still always on the hunt for the next great one. This season, you can consider it found thanks to this recipe. This lemony pasta salad with field peas is so bright and refreshing, and it combines everything we love about a perfect pasta salad. The fresh herbs bring flavor, the lemon adds brightness, the honey lends sweetness, and the Dijon provides a much-needed kick. It’s a fantastic blend of flavors—you’ll love it. This recipe is also a great way to use up the fresh herbs hanging out in your fridge. We chose basil, chives, parsley, and dill for this one, but you could also use what you have on hand and adjust the amounts. (Anyone else always trying to use up a threatening-to-wilt bunch of parsley?) Try this pasta salad recipe, you’ll understand why we’re planning to make it all summer long.

Lemon Vinaigrette Pasta Salad with Field Peas
Photo: Antonis Achilleos; Prop Styling: Claire Spollen; Food Styling: Rishon Hanners
Active Time:
15 mins
Total Time:
30 mins
Yield:
8 serves

Ingredients

  • 1/4 cup fresh lemon juice

  • 1 teaspoon lemon zest

  • 1 tablespoon Dijon mustard

  • 2 teaspoons honey

  • 1 1/2 teaspoons kosher salt

  • 1/2 teaspoon black pepper

  • 1 pressed garlic clove

  • 1/3 cup extra-virgin olive oil

  • 8 ounces pasta, cooked and drained

  • 3 cups fresh or frozen peas, cooked and drained

  • 1 cup cherry tomatoes, halved

  • 3 tablespoons chopped fresh basil

  • 3 tablespoons chopped fresh chives

  • 3 tablespoons chopped fresh dill

  • 3 tablespoons chopped fresh flat-leaf parsley

Directions

  1. Whisk together lemon juice, lemon zest, Dijon mustard, honey, kosher salt, black pepper, and garlic clove in a small bowl; slowly whisk in extra-virgin olive oil.

  2. Stir together pasta (cooked, drained, and rinsed with cold water), fresh or frozen field peas (cooked, drained, and cooled), halved cherry tomatoes, and chopped fresh basil, chives, dill, and flat-leaf parsley in a large bowl. Add vinaigrette, and gently toss to combine. Serve at room temperature, or cover and chill.

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