Pasta Salad with Peas Recipe

I absolutely love this Pasta Salad with Peas Recipe because it brings together such a fresh and colorful burst of flavors that instantly lift my mood. The creamy dressing paired with tender pasta shells and sweet peas creates a harmony that feels both comforting and light. It’s a dish I often turn to when I want something easy to whip up yet satisfying, whether it’s a casual family dinner or a vibrant potluck contribution.

Why You’ll Love This Pasta Salad with Peas Recipe

What really draws me to this recipe is the delightful balance of textures and flavors. The peas add a sweet pop that contrasts beautifully with the crisp celery and the slight tang from the white balsamic vinegar dressing. It’s not overwhelming but just right; the basil and Dijon mustard add subtle layers that keep me coming back for more.

Another thing I adore is how incredibly simple this salad is to make. It requires just one pot to cook the pasta and peas and then only a quick mix of fresh ingredients. I find it perfect for busy days when I want a fuss-free dish that still impresses guests or delights my family. Plus, it’s great served chilled, making it ideal for picnics, barbecues, or anytime I want something refreshing but hearty.

Ingredients You’ll Need

A white bowl filled with yellow spiral pasta sits on the top right, next to a clear glass bowl with light yellow dressing and a small whisk. Below the pasta, a white bowl holds sliced green cucumbers with visible seeds. In the center left, a wooden bowl is full of fresh green basil leaves with smooth texture. Next to the basil, a small white bowl contains bright red grape tomatoes, some whole and some cut in halves showing juicy insides. To the right, a white bowl holds light beige chickpeas. Below the tomatoes, a ceramic bowl has crumbled white cheese. A white scalloped bowl holds green arugula leaves with jagged edges just below the cheese. On the bottom right, a small white bowl contains light brown pine nuts. A small white bowl with chopped dark green herbs is near the wooden bowl. All items rest on a white marbled surface with a blue-striped cloth partially visible at the top photo taken with an iphone --ar 4:5 --v 7

These ingredients are straightforward but essential in bringing this pasta salad to life. Each adds its own unique note of flavor, texture, or color that makes every bite enjoyable and visually inviting.

8 ounces uncooked small pasta shells: Their shape holds the dressing beautifully, making each bite flavorful.
2 cups frozen peas: Sweet and tender, they add a nice pop of color and freshness.
1 cup thinly sliced celery: Provides a crisp texture that contrasts the softness of pasta and peas.
1/2 cup chopped sweet red pepper: Adds subtle sweetness along with vibrant red color.
1/4 cup chopped onion: Offers a gentle bite and depth to the overall flavor.
2/3 cup fat-free mayonnaise: Creates a creamy base that is light yet cohesive.
1 tablespoon white balsamic vinegar: Introduces a bright tang that lifts the entire salad.
1 tablespoon minced fresh basil or 1 teaspoon dried basil: Infuses a refreshing herbal note.
1 teaspoon Dijon mustard: Adds a subtle sharpness that balances the creaminess.
1/2 teaspoon salt: Enhances all the flavors harmoniously.
1/4 teaspoon pepper: Adds a subtle kick to finish.

Directions

Step 1: Bring a large pot of salted water to a rolling boil. This is important to ensure the pasta cooks evenly and doesn’t stick together.

Step 2: Add the small pasta shells and cook according to the package directions. During the last two to three minutes of cooking, toss in the frozen peas so they cook just enough to be tender but still brightly green.

Step 3: Immediately drain the pasta and peas in a colander and rinse thoroughly under cold running water to stop the cooking process and cool everything down quickly. This helps keep the peas vibrant and the pasta from becoming mushy.

Step 4: In a large mixing bowl, combine the cooked pasta and peas with sliced celery, chopped sweet red pepper, and diced onion. This blend of veggies adds wonderful crunch and color throughout the salad.

Step 5: In a smaller bowl, whisk together the fat-free mayonnaise, white balsamic vinegar, minced basil, Dijon mustard, salt, and pepper until you have a smooth dressing.

Step 6: Pour the dressing over the pasta and vegetable mixture. Toss gently but thoroughly until every bit is well-coated in that flavorful dressing.

Step 7: Cover the bowl and refrigerate for at least one hour. The chilling time is key because it allows all the flavors to meld together, giving you a more harmonious and vibrant taste with every forkful.

Servings and Timing

This Pasta Salad with Peas Recipe yields 8 generous servings, making it perfect for sharing at family gatherings or parties. The prep time is about 10 minutes, with 15 minutes of cooking time. Including chilling, the total time you want to set aside is roughly 30 minutes. The hour in the fridge is really worth it to get that perfect meld of flavors.

How to Serve This Pasta Salad with Peas Recipe

Two white bowls filled with creamy pasta salad sit on a white marbled surface. Each bowl contains three main layers: small shell pasta coated in a white creamy sauce, bright green peas scattered evenly throughout, and pieces of diced red bell pepper mixed with light green celery slices. The pasta shines with a smooth texture, while the peas are round and fresh looking. The bowls rest on a folded white cloth with yellow and grey stripes, and one bowl has a fork partially inside, with a few peas and pasta on it. The background is a wooden surface visible around the bowls. Photo taken with an iphone --ar 4:5 --v 7

I love serving this salad chilled or at room temperature, which makes it so versatile. It pairs beautifully with grilled chicken or fish when I want to keep a light, healthy meal going. For summer barbecues, it’s my go-to side alongside smoky ribs or juicy burgers to offer a refreshing contrast.

For a simple presentation, I like to garnish it with a scattering of freshly chopped basil or even a handful of toasted pine nuts to add a little crunch on top. Serving it in a large clear glass bowl shows off all the colorful vegetables, and portioning out into smaller bowls makes it feel extra thoughtful and inviting for guests.

When it comes to drinks, a crisp white wine like Sauvignon Blanc or a lightly sweet sparkling beverage complements the tangy dressing really well. If you’re leaning towards non-alcoholic options, a sparkling lemonade or iced green tea adds a refreshing touch without overpowering the flavors.

Variations

I’ve played around with this Pasta Salad with Peas Recipe many times, and it’s so fun because it adapts well to different tastes and dietary needs. If you want to make it vegan, simply swap out the mayonnaise for a plant-based version or a creamy avocado dressing. The fresh herbs remain key to keeping it lively.

If gluten is a concern, I often substitute the pasta shells with gluten-free pasta, which cooks just the same and doesn’t affect the flavor at all. For a flavor twist, I’ve added a squeeze of lemon juice or swapped the white balsamic vinegar for apple cider vinegar for a slightly fruitier punch.

I even sometimes toast the pasta briefly in a dry pan before boiling it to add a subtle nutty flavor. It takes just a minute but changes the flavor profile intriguingly. This salad is truly a blank canvas, so feel free to add olives, feta, or fresh cherry tomatoes for variety.

Storage and Reheating

Storing Leftovers

Any leftovers from this Pasta Salad with Peas Recipe should be stored in an airtight container in the refrigerator. I recommend using a glass or BPA-free plastic container to keep the salad fresh and prevent any absorption of other fridge odors. It stays delicious for up to 3 days, though I usually find it disappears before then!

Freezing

Because of the fresh vegetables and mayonnaise-based dressing, I generally do not freeze this pasta salad. Freezing can alter the texture of peas and celery, making them mushy once thawed, and the dressing may separate. It’s best enjoyed fresh or well-chilled right after preparation.

Reheating

This salad is best served cold or at room temperature, so reheating is not necessary. If you prefer it slightly warmer, you can let it sit out for about 15 minutes to take the chill off. Avoid microwaving, as this can break down the dressing and make the pasta gummy. Just give it a gentle stir before serving again.

FAQs

Can I use fresh peas instead of frozen?

Absolutely! Fresh peas will add an extra sweetness and pop, especially if they’re in season. Just blanch them quickly in boiling water for about 2 minutes before adding to the pasta to ensure they are tender but still crisp.

How long can I make the Pasta Salad with Peas Recipe ahead of time?

I recommend making it at least an hour before serving to allow the flavors to develop. You can prepare it up to a day in advance and keep it covered in the refrigerator. Just give it a quick stir before serving to redistribute the dressing.

Can I add protein to make this a main dish?

Yes! Grilled chicken, tuna, or chickpeas are excellent additions to bulk up this salad for a fuller meal. I especially like grilled lemon-herb chicken breast paired with this salad for a balanced and satisfying lunch or dinner.

What if I don’t have white balsamic vinegar?

No worries! You can substitute it with regular balsamic vinegar if you don’t mind a slightly darker color and richer flavor, or try apple cider vinegar for a brighter acidity. Both will work nicely in the dressing.

Is there a way to make this salad less creamy?

If you prefer a lighter dressing, you can reduce the mayonnaise by half and add a bit of Greek yogurt or even a splash of extra vinegar or lemon juice to keep it tangy but less rich. This way, the salad feels fresher and still delicious.

Conclusion

I can confidently say that this Pasta Salad with Peas Recipe has become a staple in my kitchen because of how effortlessly delicious and adaptable it is. Whether I’m serving it at a casual gathering or a quick weeknight supper, it never fails to delight with its fresh flavors and satisfying texture. I hope you enjoy making and sharing it just as much as I do!