Best Pea and Pasta Salad

Finding a quick, fresh side dish that works for everything from backyard barbecues to weeknight dinners can feel impossible. After all, you want something that’s easy to throw together but still tastes homemade, won’t wilt in the summer heat, and actually gets eaten by both kids and adults alike.

That’s where this pea and pasta salad comes in handy: it’s light yet satisfying, comes together in under 30 minutes, and pairs perfectly with grilled meats, sandwiches, or just about anything else you’re serving.

What Kind of Peas Should I Use?

For this pasta salad, you’ve got a few options when it comes to peas. Frozen peas are actually your best bet since they’re picked and frozen at peak freshness, plus they’re available year-round and super convenient. Fresh peas from the pod are wonderful if you can find them at the farmers market in spring, but they do require a bit more prep work. You can even use thawed frozen peas without cooking them – just let them sit at room temperature for about 15 minutes before tossing them into your salad. If you’re using fresh peas, give them a quick blanch in boiling water for about 2 minutes to bring out their sweetness and bright green color.

Options for Substitutions

This simple pasta salad is easy to customize based on what you have in your kitchen:

• Bowtie pasta: Any short pasta shape works great here – try rotini, penne, shells, or fusilli. They all hold the dressing nicely and make the salad easy to eat.
• Peas: Fresh or frozen peas both work fine. You can also use thawed frozen edamame for a similar texture and pop of green color.
• Green onions: Regular yellow or red onion can work if you don’t have green onions. Just use about 1/4 cup finely diced, and rinse it under cold water first to mellow the sharpness.
• Lemon juice and zest: In a pinch, use white wine vinegar or apple cider vinegar instead of lemon juice – start with 2 teaspoons and adjust to taste. You’ll lose the citrus brightness, but it’ll still be tasty.
• Parmesan: Pecorino Romano, Asiago, or even crumbled feta cheese make good substitutes. Each will give the salad a slightly different flavor profile.
• Olive oil: Any neutral oil like avocado or vegetable oil works if you’re out of olive oil, though you’ll miss some of that rich flavor.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with pasta salad is not salting the pasta water generously – your water should taste like the ocean, since this is your only chance to season the pasta from the inside out. Another common error is rinsing the cooked pasta with cold water, which washes away the starch that helps the dressing cling to each piece, so instead let your pasta cool naturally or toss it with a bit of olive oil. Overcooking the peas is an easy trap to fall into, but sticking to that 60-second blanching time keeps them bright and crisp rather than mushy and dull. Finally, don’t skip the chilling step – pasta salad needs at least an hour in the fridge for the flavors to come together, and you may want to add a splash more lemon juice or olive oil before serving since pasta tends to absorb the dressing as it sits.

What to Serve With Pea and Pasta Salad?

This pea and pasta salad is perfect alongside grilled chicken, whether you go for simple lemon herb chicken breasts or even some store-bought rotisserie chicken for an easy weeknight meal. It also pairs really well with grilled fish like salmon or shrimp, since the bright lemon flavors complement seafood nicely. For a vegetarian option, try serving it with marinated mozzarella balls or a simple caprese salad on the side. If you’re planning a cookout or picnic, this salad fits right in next to burgers, hot dogs, or any kind of grilled meat you’re making.

Storage Instructions

Store: This pasta salad actually gets better after sitting in the fridge for a few hours as the flavors blend together. Keep it in an airtight container in the refrigerator for up to 4 days. You might need to add a drizzle of olive oil before serving since pasta tends to soak up the dressing as it sits.

Make Ahead: This is a great dish to prep the night before a picnic or potluck. The peas and pasta hold up really well, and the lemon flavor actually brightens up overnight. Just wait to add the parmesan until right before serving so it stays fresh and doesn’t get soggy.

Serve: I like this salad best served cold or at room temperature. If you’re taking it somewhere, just pull it out of the fridge about 20 minutes before serving to take the chill off. Give it a good stir and taste it before serving in case it needs a pinch more salt or a squeeze of fresh lemon.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1150-1250
• Protein: 30-35 g
• Fat: 32-36 g
• Carbohydrates: 190-210 g

Ingredients

For the salad:

• 14 oz bowtie pasta (I always use Barilla for the best al dente texture)
• 1.5 cups peas
• 3 green onions (thinly sliced into 1/8-inch rounds)
• 2.5 tbsp parmesan

For the dressing:

• 4 tbsp olive oil (I prefer Filippio Berio Extra Virgin for dressings)
• 1.5 tbsp lemon juice
• 1.5 tsp lemon zest
• 3/4 tsp salt
• 1/4 tsp pepper
• 1/4 tsp garlic powder

Step 1: Cook the Pasta and Blanch the Peas

• 14 oz bowtie pasta
• 1.5 cups peas

Bring a large pot of salted water to a boil (approximately 4-6 quarts).

Add the bowtie pasta and cook according to package directions until al dente, usually 8-10 minutes.

About 1 minute before the pasta finishes, add the peas to the same pot and cook together for that final minute.

Drain everything in a colander and set aside.

This timing ensures the peas stay bright and tender while the pasta reaches perfect texture.

Step 2: Shock the Peas for Vibrant Color

• cooked pasta and peas from Step 1

Immediately transfer the drained pasta and peas to a bowl filled with ice water for about 1 minute to stop the cooking process.

This keeps the peas a vibrant green and prevents the pasta from becoming mushy.

Drain thoroughly and return to a large mixing bowl.

Step 3: Prepare the Lemon Vinaigrette

• 4 tbsp olive oil
• 1.5 tbsp lemon juice
• 1.5 tsp lemon zest
• 3/4 tsp salt
• 1/4 tsp pepper
• 1/4 tsp garlic powder

While the pasta cools, whisk together the olive oil, lemon juice, lemon zest, salt, pepper, and garlic powder in a small bowl until well combined.

The zest adds brightness without extra acidity, which I prefer over using more lemon juice alone.

Step 4: Assemble and Dress the Salad

• cooled pasta and peas from Step 2
• 3 green onions
• lemon vinaigrette from Step 3

Add the sliced green onions to the cooled pasta and peas, then pour the lemon vinaigrette from Step 3 over everything.

Toss gently but thoroughly to coat all the pasta and vegetables evenly.

The green onions add a fresh, subtle bite that complements the brightness of the lemon dressing.

Step 5: Finish and Chill

• 2.5 tbsp parmesan

Stir in the parmesan cheese until evenly distributed throughout the salad.

Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld together.

I like to give it a quick toss again just before serving in case the dressing has settled to the bottom.

Best Pea and Pasta Salad

Delicious Best Pea and Pasta Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings 6 servings

Calories 1200 kcal

Ingredients

  

For the salad::

• 14 oz bowtie pasta (I always use Barilla for the best al dente texture)
• 1.5 cups peas
• 3 green onions (thinly sliced into 1/8-inch rounds)
• 2.5 tbsp parmesan

For the dressing::

• 4 tbsp olive oil (I prefer Filippio Berio Extra Virgin for dressings)
• 1.5 tbsp lemon juice
• 1.5 tsp lemon zest
• 3/4 tsp salt
• 1/4 tsp pepper
• 1/4 tsp garlic powder

Instructions

 

• Bring a large pot of salted water to a boil (approximately 4-6 quarts). Add the bowtie pasta and cook according to package directions until al dente, usually 8-10 minutes. About 1 minute before the pasta finishes, add the peas to the same pot and cook together for that final minute. Drain everything in a colander and set aside. This timing ensures the peas stay bright and tender while the pasta reaches perfect texture.
• Immediately transfer the drained pasta and peas to a bowl filled with ice water for about 1 minute to stop the cooking process. This keeps the peas a vibrant green and prevents the pasta from becoming mushy. Drain thoroughly and return to a large mixing bowl.
• While the pasta cools, whisk together the olive oil, lemon juice, lemon zest, salt, pepper, and garlic powder in a small bowl until well combined. The zest adds brightness without extra acidity, which I prefer over using more lemon juice alone.
• Add the sliced green onions to the cooled pasta and peas, then pour the lemon vinaigrette from Step 3 over everything. Toss gently but thoroughly to coat all the pasta and vegetables evenly. The green onions add a fresh, subtle bite that complements the brightness of the lemon dressing.
• Stir in the parmesan cheese until evenly distributed throughout the salad. Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld together. I like to give it a quick toss again just before serving in case the dressing has settled to the bottom.