Best Pasta Salad with Peas

Some of my favorite summer memories involve pasta salad. There’s something so relaxing about a big bowl of chilled pasta mixed with fresh ingredients on a warm afternoon. But I don’t always want to spend hours chopping vegetables or dealing with complicated dressings.

That’s why this pasta salad with peas has become my go-to for backyard gatherings and weekday lunches. It’s simple enough that I can toss it together while making dinner, and it tastes even better the next day. The sweetness of the peas adds just the right touch, and you probably have most of the ingredients in your kitchen already.

Whether you’re headed to a picnic or just want an easy lunch option for the week, this recipe has you covered. I often make a double batch – one for the family and one for quick meals throughout the week. Trust me, you’ll be glad you did.

What Kind of Pasta Should I Use?

While this recipe calls for salad macaroni, you’ve got plenty of other options that work great in pasta salad. Small shapes like shells, rotini, or even bow ties are perfect since they catch and hold onto the dressing in their nooks and crannies. Regular elbow macaroni works well too, but try to avoid long pasta shapes like spaghetti or fettuccine since they can be awkward to eat in a cold salad. No matter which shape you pick, be sure to cook it just until al dente – slightly firm when you bite into it – since overcooked pasta can become mushy when it sits in the dressing. And don’t forget to rinse your pasta with cold water after cooking to stop the cooking process and prevent it from sticking together.

Options for Substitutions

This pasta salad is pretty flexible and you can make several easy swaps if needed:

• Salad macaroni: Any small pasta shape works great here – try shells, rotini, or even bow ties. Just cook them according to package directions until they’re al dente.
• Frozen peas: Fresh peas work just as well – just blanch them quickly in boiling water. You could also swap in edamame or even blanched sugar snap peas cut into pieces.
• Chives: No chives? Try using finely sliced green onions or even fresh dill for a different but equally tasty herb option.
• Shallots: Red onion (finely minced) makes a good substitute for shallots. Just use about 1½ tablespoons since red onion has a stronger flavor.
• Olive oil: You can use another neutral oil like grapeseed or canola, though olive oil adds nice flavor. Avocado oil is another good choice.
• Lemon juice and zest: While fresh lemon gives the best flavor, you can use bottled lemon juice in a pinch. If you’re out of lemons completely, try white wine vinegar instead.

Watch Out for These Mistakes While Cooking

The biggest mistake when making pasta salad is overcooking the pasta – aim for al dente since the pasta will continue to absorb dressing as it sits, and overcooked pasta will become mushy and unappetizing. A common error is adding the frozen peas too early; instead, add them during the last minute of pasta cooking to maintain their bright color and prevent overcooking. To keep your pasta salad from becoming bland and dry, dress it while the pasta is still warm so it can absorb all those wonderful flavors from the lemon and olive oil. For the best texture and taste, let the salad rest for at least 30 minutes before serving to allow the flavors to meld together, but remember to give it a quick toss and taste for seasoning right before serving – you might need an extra pinch of salt or squeeze of lemon.

What to Serve With Pasta Salad?

This fresh and lemony pasta salad makes a perfect side dish, but you might be wondering what to pair it with for a complete meal. For casual summer gatherings, I love serving it alongside grilled chicken, burgers, or Italian sausages hot off the grill. If you’re keeping things simple, a platter of sliced tomatoes and fresh mozzarella makes a nice accompaniment, especially when tomatoes are in season. For a picnic or potluck, this pasta salad pairs really well with other classic sides like deviled eggs, fresh fruit, or a simple green salad dressed with vinaigrette.

Storage Instructions

Keep Fresh: This pasta salad is perfect for making ahead! Pop it in an airtight container and keep it in the fridge for up to 5 days. The flavors actually get better as they hang out together, making it a great meal prep option for busy weeks.

Before Serving: If you notice the pasta has absorbed most of the dressing after being in the fridge, just give it a quick drizzle of olive oil and a gentle toss before serving. You might also want to taste and adjust the seasoning, as cold foods often need a little extra salt to bring out their flavors.

Make Ahead Tips: Want to prep this in advance for a party? Make the pasta salad up to a day ahead, but save a bit of the dressing to toss in just before serving. This keeps everything fresh and perfectly dressed. I also like to add the chives just before serving to keep them bright and crisp.

Preparation Time	10-15 minutes
Cooking Time	10-15 minutes
Total Time	20-30 minutes
Level of Difficulty	Easy

Estimated Nutrition

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

• Calories: 1000-1100
• Protein: 25-30 g
• Fat: 60-65 g
• Carbohydrates: 100-110 g

Ingredients

• 1/2 tsp salt
• 1/4 cup chopped chives
• 4 tsp fresh lemon juice (about 1 large lemon)
• 1/4 cup olive oil (extra virgin, for best flavor)
• 1 minced garlic clove
• 2 tbsp minced shallots (finely minced for even flavor distribution)
• 1/2 tsp pepper
• 8 oz salad macaroni
• 1/2 tsp grated lemon zest
• 16 oz frozen peas (I use Birds Eye petite peas)

Step 1: Cook and Prepare the Pasta

Begin by cooking your pasta according to the package directions.

Once cooked to al dente, drain the pasta using a colander.

Rinse the drained pasta briefly under cool water to stop the cooking process and prevent sticking.

Transfer the pasta to a large bowl to begin assembling the dish.

Step 2: Add Remaining Ingredients

To the bowl of pasta, add in your chosen fresh ingredients: peas, lemon zest, lemon juice, olive oil, chopped chives, finely diced shallots, minced garlic, and salt and pepper to taste.

These vibrant additions will enhance the flavor and freshness of your pasta dish.

Step 3: Combine and Serve

Gently stir all the ingredients together in the bowl until they are well combined and evenly distributed throughout the pasta.

Ensure that the pasta is coated with lemon juice and olive oil for the best flavor.

Your refreshing pasta salad is now ready to serve.

Enjoy this dish as a light meal or a savory side!