This easy spring pea pasta salad is fresh, creamy, colorful, and packed with sweet green peas, tender pasta, fresh herbs, and a bright lemon dressing. It’s a simple spring recipe that’s perfect for lunch, picnics, potlucks, BBQs, and family gatherings.
The combination of sweet peas, crisp vegetables, fresh herbs, Parmesan cheese, and creamy lemon dressing makes every bite refreshing without feeling too heavy.
Why You’ll Love This Spring Pea Pasta Salad
- Easy 25-minute recipe
- Fresh spring flavors
- Perfect for picnics and potlucks
- Great make-ahead lunch
- Creamy but refreshing
- Family-friendly
- Easy to customize
- Great for BBQs
- Can be served cold or chilled
- Beautiful spring color
Ingredients
For the Pasta Salad
- 12 ounces bow-tie pasta or rotini
- 1 1/2 cups fresh or frozen green peas
- 1 cup cherry tomatoes, halved
- 1/2 cup diced cucumber
- 1/3 cup finely diced red onion
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh dill
- 1/3 cup shredded or shaved Parmesan cheese
For the Creamy Lemon Dressing
- 1/2 cup mayonnaise
- 1/3 cup plain Greek yogurt
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon olive oil
- 1 teaspoon Dijon mustard
- 1 small garlic clove, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
How to Make Easy Spring Pea Pasta Salad
1. Cook the Pasta
Bring a large pot of salted water to a boil.
Cook the pasta according to the package directions until al dente.
2. Add the Peas
During the final 1–2 minutes of cooking, add the peas to the pasta water.
This quickly cooks the peas while keeping them bright green.
3. Drain
Drain the pasta and peas thoroughly.
4. Cool the Pasta
Rinse briefly with cool water to stop the cooking process.
Allow the pasta to drain completely.
5. Prepare the Vegetables
Halve the cherry tomatoes.
Dice the cucumber and red onion.
Chop the parsley and dill.
6. Make the Dressing
Add mayonnaise, Greek yogurt, lemon juice, lemon zest, olive oil, Dijon mustard, garlic, salt, and black pepper to a small bowl.
Whisk until smooth and creamy.
7. Combine the Pasta and Vegetables
Add cooled pasta and peas to a large mixing bowl.
Add tomatoes, cucumber, red onion, parsley, and dill.
8. Add Parmesan
Sprinkle Parmesan over the pasta mixture.
9. Add the Dressing
Pour the creamy lemon dressing over the salad.
10. Toss
Gently toss until the pasta and vegetables are evenly coated.
Avoid mixing too aggressively because the peas and tomatoes can become crushed.
11. Chill
Cover and refrigerate for approximately 30 minutes.
This allows the flavors to blend.
12. Check the Consistency
After chilling, the pasta may absorb some of the dressing.
If necessary, stir in a small spoonful of Greek yogurt or mayonnaise.
13. Garnish
Add extra fresh dill, parsley, Parmesan, and a little lemon zest.
14. Serve
Serve chilled or slightly cool.
Can I Use Frozen Peas?
Absolutely.
Frozen peas are convenient and work very well.
You don’t need to fully thaw them before adding them to the pasta water.
Can I Use Fresh Peas?
Yes.
Fresh spring peas provide a naturally sweet flavor and beautiful bright-green color.
What Pasta Is Best?
Bow-tie pasta, rotini, fusilli, and shells all work well.
Their shapes hold the creamy dressing nicely.
Can I Use Whole-Wheat Pasta?
Yes.
Whole-wheat pasta adds a nuttier flavor and more texture.
Can I Make This Without Mayonnaise?
Absolutely.
Replace the mayonnaise with additional Greek yogurt or a creamy avocado-based dressing.
Can I Make It Dairy-Free?
Yes.
Use dairy-free yogurt and dairy-free Parmesan or omit the cheese.
Can I Make It Vegan?
Yes.
Use vegan mayonnaise, plant-based yogurt, and vegan Parmesan.
Can I Make This Gluten-Free?
Absolutely.
Use your favorite gluten-free pasta.
Check the labels on the mayonnaise, mustard, and other packaged ingredients if necessary.
Can I Add Bacon?
Yes.
Crispy chopped bacon adds a smoky, salty flavor.
Can I Add Ham?
Absolutely.
Diced ham makes this pasta salad more substantial and works well for lunch.
Can I Add Chicken?
Yes.
Grilled or shredded chicken turns it into a complete meal.
Can I Add Feta?
Absolutely.
Feta gives the salad a salty, tangy flavor that pairs beautifully with peas and lemon.
Can I Add Mozzarella?
Yes.
Small mozzarella pearls are an excellent addition.
Can I Add Asparagus?
Definitely.
Blanched asparagus makes this even more spring-inspired.
Can I Add Broccoli?
Yes.
Use small florets and blanch them briefly before adding.
Can I Add Avocado?
Yes.
Add diced avocado shortly before serving to prevent browning.
Can I Add Mint?
Absolutely.
Fresh mint gives the salad a bright spring flavor.
Can I Add Basil?
Yes.
Fresh basil works particularly well with tomatoes and Parmesan.
Can I Make It More Lemon-Flavored?
Add additional lemon zest and a little more fresh lemon juice.
Taste gradually so the dressing doesn’t become too acidic.
Can I Make It Creamier?
Add a little more mayonnaise or Greek yogurt.
Can I Make It Lighter?
Use mostly Greek yogurt and reduce the mayonnaise.
You can also increase the amount of fresh vegetables.
Can I Make It Ahead of Time?
Yes.
This pasta salad is excellent for making ahead.
Prepare it several hours before serving and refrigerate.
Add a small amount of extra dressing before serving if necessary.
How Long Does Spring Pea Pasta Salad Last?
Store it in an airtight container in the refrigerator for approximately 3–4 days.
Can I Freeze Pasta Salad?
Freezing isn’t recommended because the creamy dressing and fresh vegetables can change texture after thawing.
Should I Serve It Cold?
It’s best chilled or slightly cool.
Let it sit at room temperature for a few minutes before serving so the dressing isn’t overly firm.
What Goes With Spring Pea Pasta Salad?
Serve it with:
- Grilled chicken
- BBQ chicken
- Grilled salmon
- Burgers
- Turkey sandwiches
- Grilled vegetables
- BBQ ribs
- Garlic bread
- Fresh fruit
Is This Good for a Picnic?
Absolutely.
Keep it chilled in a cooler until you’re ready to serve.
Easy Spring Pea Pasta Salad Variations
Lemon Herb Pea Pasta Salad
Increase the lemon zest and add extra fresh parsley, dill, and basil.
Bacon Pea Pasta Salad
Add crispy bacon and cheddar cheese.
Chicken Pea Pasta Salad
Add grilled chicken for a protein-rich lunch.
Mediterranean Pea Pasta Salad
Add feta, cucumber, olives, cherry tomatoes, and a lemon-olive oil dressing.
Creamy Ranch Pea Pasta Salad
Replace the lemon dressing with ranch dressing.
Asparagus Pea Pasta Salad
Add blanched asparagus and fresh mint.
Avocado Pea Pasta Salad
Add diced avocado and use a lemon-yogurt dressing.
Frequently Asked Questions
Can I use frozen peas?
Yes. They’re convenient and work very well.
Can I make it ahead?
Absolutely. Refrigerate for several hours before serving.
What pasta works best?
Bow-tie, rotini, fusilli, and shells are excellent choices.
Can I add chicken?
Yes. Grilled chicken makes it a complete lunch.
Can I add bacon?
Absolutely.
Can I use Greek yogurt instead of mayonnaise?
Yes. You can replace some or all of the mayonnaise.
Is it vegetarian?
Yes, as written.
Can I make it vegan?
Yes. Use plant-based mayonnaise, yogurt, and Parmesan.
How long does it last?
Approximately 3–4 days refrigerated.
Can I freeze it?
It’s not recommended because the dressing and vegetables may lose their texture.
Recipe Card
Easy Spring Pea Pasta Salad
Prep Time: 15 minutes
Cook Time: 10 minutes
Chill Time: 30 minutes
Total Time: 55 minutes
Servings: 6
Course: Lunch / Side Dish
Cuisine: American
Ingredients
Pasta Salad
- 12 ounces bow-tie pasta
- 1 1/2 cups green peas
- 1 cup cherry tomatoes
- 1/2 cup cucumber
- 1/3 cup red onion
- 1/4 cup fresh parsley
- 2 tablespoons fresh dill
- 1/3 cup Parmesan
Dressing
- 1/2 cup mayonnaise
- 1/3 cup Greek yogurt
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon olive oil
- 1 teaspoon Dijon mustard
- 1 garlic clove
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook pasta in salted water until al dente.
- Add peas during the final 1–2 minutes.
- Drain and rinse briefly with cool water.
- Prepare tomatoes, cucumber, onion, parsley, and dill.
- Whisk together all dressing ingredients.
- Add pasta and peas to a large bowl.
- Add vegetables and herbs.
- Add Parmesan.
- Pour dressing over the salad.
- Toss gently.
- Refrigerate for 30 minutes.
- Adjust dressing if necessary.
- Garnish with herbs and Parmesan.
- Serve chilled.