Lemon-Herb Spring Pasta Salad
A refreshing pasta salad with garden-fresh peas, mint, and a zesty lemon dressing, ideal for a light spring lunch. This mediterranean-inspired salads ready in about 30 minutes pairs penne pasta, olive oil, red wine vinegar into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 250 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 oz penne pasta
- 2 tbsp olive oil
- 1/4 cup red wine vinegar
- 1/2 cup, chopped fresh mint
- 1/4 cup, chopped fresh parsley
- 1/4 cup, grated Parmesan cheese
- 2 cups, shelled fresh peas
- 1/2 cup, halved cherry tomatoes
- 1/2 cup, diced cucumber
Instructions
- Step 1: Bring a large pot of salted water to a boil. Add 8 oz penne pasta and cook for 8-10 minutes until al dente; drain and rinse under cold water to stop cooking.
- Step 2: In a small bowl, whisk together 2 tbsp olive oil, 1/4 cup red wine vinegar, 1/2 cup fresh mint chopped, and 1/4 cup fresh parsley chopped; season with salt and pepper to taste.
- Step 3: In a large bowl, combine cooled penne pasta, 2 cups fresh peas, 1/2 cup cherry tomatoes halved, and 1/2 cup cucumber diced; pour dressing over and toss gently until evenly coated.
- Step 4: Sprinkle 1/4 cup grated Parmesan cheese over the top and serve immediately, or chill for 1 hour to let flavors meld.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon-Herb Spring Pasta Salad take to make?
Total time is about 30 minutes (20 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Lemon-Herb Spring Pasta Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep penne pasta from drying out.
Can I substitute ingredients in Lemon-Herb Spring Pasta Salad?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Lemon-Herb Spring Pasta Salad for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Lemon-Herb Spring Pasta Salad?
Mediterranean salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
