Pasta mixed with spring peas, mint, cucumber, and a tangy lemon dressing for a fresh, light dish.
# What You Need:
→ Pasta
01 - 9 oz small pasta such as farfalle, orecchiette, or penne
→ Vegetables
02 - 1 cup fresh or frozen peas
03 - 1 small cucumber, diced
04 - 3 spring onions, thinly sliced
→ Herbs
05 - 1/3 cup fresh mint leaves, chopped
06 - 1/4 cup fresh flat-leaf parsley, chopped
→ Cheese
07 - 1.75 oz feta cheese, crumbled (optional)
→ Lemon Vinaigrette
08 - 1 lemon, zested and juiced
09 - 3 tablespoons extra-virgin olive oil
10 - 1 teaspoon Dijon mustard
11 - 1 teaspoon honey or maple syrup
12 - 1 small garlic clove, finely minced
13 - Salt and freshly ground black pepper to taste
# Directions:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Add the peas in the final 2 minutes of cooking. Drain and rinse under cold water to stop the cooking process.
02 - Transfer the cooled pasta and peas to a large mixing bowl. Add the diced cucumber, sliced spring onions, chopped mint, and chopped parsley. Toss gently to combine.
03 - In a small bowl or jar, whisk together the lemon zest, lemon juice, olive oil, Dijon mustard, honey, minced garlic, salt, and black pepper until the mixture is fully emulsified.
04 - Pour the prepared vinaigrette over the pasta salad and toss gently to coat all ingredients evenly.
05 - If using feta cheese, sprinkle the crumbled feta over the salad and toss lightly to incorporate.
06 - Taste the salad and adjust seasoning with additional salt and pepper as needed. Refrigerate for 15 to 30 minutes before serving to allow flavors to develop.
