Pasta Salad with Peas Recipe

Introduction

This pasta salad with peas is a fresh and flavorful side dish perfect for picnics, potlucks, or weeknight dinners. Combining tender pasta, crisp vegetables, and a zesty basil dressing, it’s both satisfying and easy to prepare.

Ingredients

• 8 ounces uncooked small pasta shells
• 2 cups frozen peas
• 1 cup thinly sliced celery
• 1/2 cup chopped sweet red pepper
• 1/4 cup chopped onion
• 2/3 cup fat-free mayonnaise
• 1 tablespoon white balsamic vinegar
• 1 tablespoon minced fresh basil or 1 teaspoon dried basil
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions.
2. Step 2: During the last two to three minutes of cooking, add the frozen peas to the boiling water with the pasta.
3. Step 3: Drain the pasta and peas immediately, then rinse them under cold water to stop the cooking and cool them down.
4. Step 4: In a large bowl, combine the cooled pasta, peas, sliced celery, chopped red pepper, and chopped onion.
5. Step 5: In a small bowl, whisk together the mayonnaise, white balsamic vinegar, basil, Dijon mustard, salt, and pepper until smooth.
6. Step 6: Pour the dressing over the pasta and vegetable mixture. Toss gently to coat everything evenly.
7. Step 7: Cover the bowl and refrigerate the salad for at least one hour before serving to allow the flavors to meld.

Tips & Variations

• Use fresh peas if available, adding them in the last minute of pasta cooking for a sweet, delicate flavor.
• Substitute Greek yogurt for mayonnaise to make the dressing lighter and add a tangy twist.
• Add chopped fresh herbs like parsley or chives for extra brightness.
• Include chopped cucumber or cherry tomatoes for more color and texture.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. Before serving, stir gently and add a splash of vinegar or a little extra mayonnaise if the salad seems dry. This dish is best served chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pasta salad ahead of time?

Yes, it’s ideal to prepare the salad at least one hour in advance to let the flavors blend. It can be stored in the refrigerator for up to 3 days.

Can I use other types of pasta?

Absolutely. Small shapes like rotini, bow ties, or elbow macaroni work well and hold the dressing nicely.

Pasta Salad with Peas Recipe

Print Recipe

★★★★★

4.5 from 52 reviews

A refreshing and easy-to-make pasta salad featuring tender small pasta shells, sweet peas, crisp celery, red pepper, and onion, all tossed in a tangy fat-free mayonnaise dressing with basil and Dijon mustard. Perfect for potlucks, picnics, or as a light lunch.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 27 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: American
• Diet: Low Fat

Ingredients

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Pasta and Vegetables

• 8 ounces uncooked small pasta shells
• 2 cups frozen peas
• 1 cup thinly sliced celery
• 1/2 cup chopped sweet red pepper
• 1/4 cup chopped onion

Dressing

• 2/3 cup fat-free mayonnaise
• 1 tablespoon white balsamic vinegar
• 1 tablespoon minced fresh basil or 1 teaspoon dried basil
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Instructions

1. Cook the pasta and peas: Bring a large pot of salted water to a boil. Add the uncooked pasta shells and cook according to the package instructions. During the last two to three minutes of cooking, add the frozen peas to the boiling water along with the pasta. This ensures the peas cook perfectly and stay tender.
2. Drain and cool: Immediately drain the pasta and peas together once cooked. Rinse them under cold running water to stop the cooking process and cool them down. This step also prevents sticking and prepares them to absorb the flavors of the dressing.
3. Prepare the salad mix: In a large bowl, combine the drained pasta and peas with the thinly sliced celery, chopped sweet red pepper, and chopped onion. These fresh vegetables add a crunchy texture and vibrant taste to the salad.
4. Make the dressing: In a small bowl, whisk together the fat-free mayonnaise, white balsamic vinegar, minced fresh or dried basil, Dijon mustard, salt, and pepper until smooth and well combined. This dressing is creamy yet light and packed with flavor.
5. Combine and chill: Pour the dressing over the pasta and vegetable mixture. Toss gently but thoroughly to coat all ingredients evenly. Cover the bowl with plastic wrap or a lid and refrigerate for at least one hour. This chilling time allows the flavors to meld beautifully, enhancing the overall taste.

Notes

• Use fresh basil if available for a brighter, more aromatic flavor; dried basil is a convenient substitute.
• Feel free to substitute sweet red pepper with yellow or orange bell peppers for color variety.
• This salad can be made a day ahead and stored covered in the refrigerator for up to 2 days.
• For added protein, consider mixing in cooked chicken breast or chickpeas.
• Ensure you rinse the pasta and peas under cold water; this prevents mushiness and helps the salad stay firm.

Keywords: pasta salad, peas, fat-free mayonnaise, healthy salad, summer salad, easy recipe, cold pasta salad