I can’t think of a better way to celebrate the season than with this Spring Pea Pasta Salad. It’s the kind of dish that feels like sunshine and blooming gardens on your plate. I actually made this for a picnic in Central Park last April, and not only did it disappear in under 10 minutes, but I had three people ask me for the recipe before the blanket was even folded.
This pasta salad is everything you want on a warm day: light, vibrant, herby, citrusy, and just a little indulgent with a whisper of white truffle oil and (optional but delightful) goat cheese crumbles. Plus, it makes use of fresh spring produce, like mint, parsley, peas, and pea shoots, that are just begging to be tossed into something green and gorgeous.
Perfect for lunch al fresco, springtime gatherings, or a quick meatless spring dinner, this dish hits that sweet spot between healthy and satisfying.
Table of contents
The Main Reasons Why You’ll Love This Spring Pasta Salad
Here’s what makes this dish truly special and why it’s become a seasonal staple in my kitchen:
- Spring produce at its finest: This salad is a celebration of seasonal veggies and herbs, fresh peas, scallions, mint, parsley, and pea shoots come together in a symphony of flavor.
- Lemon & truffle magic: Lemon zest and juice add bright acidity that pairs perfectly with the earthy decadence of white truffle oil.
- Perfectly balanced texture: Crunchy peas, tender pasta, delicate greens, and creamy goat cheese hit every note of texture.
- Quick & easy: From start to finish, you can have this on the table in about 30 minutes.
- Customizable:
- Vegan: Skip the goat cheese or sub in a plant-based version.
- Gluten-free: Use your favorite GF pasta, chickpea pasta works great!
- Protein boost: Add grilled shrimp, shredded chicken, or crispy chickpeas for extra substance.
Recipe Card
Spring Pea Pasta Salad with Lemon and Truffle
6
servings15
minutes10
minutes350
kcalA light, refreshing spring pasta salad made with peas, fresh herbs, lemon, and a touch of truffle oil.
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Ingredients
12 oz pasta
3 cups fresh peas
5 scallions, thinly sliced
1 shallot, minced
1 cup Italian parsley, chopped
1 cup mint, chopped
2 cups pea shoots
2 lemons (zest + ¼ cup juice)
½ cup olive oil
1 tbsp white truffle oil
1 tsp salt
½ tsp white pepper
Optional: Goat cheese crumbles
Directions
- Boil the Pasta (10 minutes): Bring a large pot of salted water to a boil. Cook your pasta according to package directions until al dente. Reserve about ½ cup pasta water, then drain and rinse under cold water to stop the cooking.
- Blanch the Peas (1 minute): While the pasta cooks, bring another pot of water to a boil. Add the peas and cook for 60 seconds, no more! Drain and plunge them into ice water to keep them bright green and crisp.
- Make the Dressing (5 minutes): In a small bowl or jar, whisk together the olive oil, lemon juice, lemon zest, salt, white pepper, and truffle oil. Taste and adjust lemon or truffle as needed.
- Assemble the Salad (5 minutes): In a large mixing bowl, toss the pasta with the blanched peas, scallions, shallot, parsley, mint, and pea shoots. Pour over the dressing and gently fold everything together until well coated.
- Add the Finishing Touches (2 minutes): Sprinkle goat cheese over the top if using. Serve immediately or chill for a few minutes to let the flavors meld.
Notes
- Adjust lemon and truffle oil to taste.
- Best served within 2 days.
- Don’t have white truffle oil? A drizzle of walnut oil or basil-infused olive oil adds a nice gourmet twist.
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My Favorite Tips for a Next-Level Pasta Salad
Let’s Make This Dish Shine
- Chill for max flavor: Let the salad sit for 30 minutes in the fridge if you’ve got time.
- Use fresh peas if you can, but thawed frozen peas work in a pinch. Just don’t overcook them.
- Don’t skip the zest: Lemon zest adds depth that lemon juice alone can’t provide.
- Balance the truffle oil: A little goes a long way, start with less and add to taste.
- Cool the pasta completely before tossing to avoid wilting the greens.
Delicious Twists on This Salad
1. Creamy Avocado Version
Mash a ripe avocado into the dressing for a creamy, dreamy green goddess twist.
2. Grain Swap
Substitute farro or quinoa for the pasta if you want something heartier and more nutrient-dense.
3. Spicy Spring Salad
Add a pinch of red chili flakes or a drizzle of chili oil for a gentle kick that contrasts the sweetness of peas.
4. Vegan Spring Pasta Salad
Omit goat cheese and use a vegan parmesan or cashew ricotta for creamy contrast.
Frequently Asked Questions
Yes! Make it up to a day in advance. Just store the dressing separately and toss before serving.
Short, ridged shapes like fusilli, orecchiette, or rotini are ideal, they hold onto the dressing and veggies well.
Totally! Just thaw and blanch them briefly to maintain texture and color.
Sure! Just skip the cold rinse on the pasta and peas. It’s lovely warm, too.
Good olive oil with a tiny splash of sesame oil or a bit of parmesan can add richness without truffle oil.
Make sure the pasta is cool before tossing, and don’t overdress the salad if storing for later.
Ready to Toss This Into Your Spring Lineup?
I hope this Spring Pea Pasta Salad brings a little seasonal joy to your table, it really is like spring in every bite. Whether you’re serving it at a backyard brunch, packing it up for a picnic, or meal-prepping a light lunch for the week, it’s one of those recipes that always hits the spot. If you’re feeling the springtime vibes, you might also enjoy this super refreshing Viral Cucumber Salad Recipe or a colorful side like the Cauliflower Broccoli Salad Recipe. And if you’re in the mood to keep things cozy, try my favorite Crock Pot Celery and Carrot Soup for something soothing and simple.
Give this recipe a try and let me know how it turns out! I’d love to see your beautiful bowls, tag us on social or drop a comment below. Happy cooking, friends!
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