A simple and fresh pasta salad to enjoy all spring and summer. All you need is a handful of ingredients and less than 30 minutes. If you prepare the vinaigrette and chop the basil while the pasta is cooking, you could have this recipe done in about 20 minutes. It’s quick, easy and the perfect make-ahead meal or side dish.
This recipe was first shared in 2019 and has been updated with new photos and more details. I also added fresh basil and lemon zest for more flavor. I hope you will enjoy it!
How to Make This Pasta Salad?
Here are the steps to make a fresh spring pea and arugula pasta salad at home.
- Cook the Pasta
Cook the pasta according to the package’s instructions. In the last minute of cooking, add the peas. Drain and rinse under cold water to stop the cooking process.
- Prepare the Vinaigrette
While the pasta is cooking, combine the olive oil, lemon juice, white wine vinegar, lemon zest, garlic, salt, pepper and red pepper flakes in a small jar.
- Prepare the Other Ingredients
Sliver the basil leaves and shred or crumble the cheese as needed.
- Assemble
In a large bowl, combine the cooked pastas and peas with the vinaigrette, basil, arugula and cheese. Taste and adjust the salt, pepper and lemon to taste.
Spring Pea and Arugula Pasta Salad FAQ:
Use your favorite gluten-free pasta for to make this recipe gluten-free. Make sure to cook the pasta until al dente as gluten-free pasta tends to be softer.
Try adding roasted and flavored chickpeas for more protein. Another easy option would be to use chickpea or lentil pasta. Cooked and sliced plant-based sausages could also work nicely.
I made this recipe vegan by using plant-based parmesan cheese. Feel free to use your cheese of choice.
More Pasta Recipes:
- 15-Minute Pasta Salad with Almond Pesto
- 5-Ingredient Avocado Tofu Pasta
- 15-Minute Lentil Tomato Pasta
- Creamy Hummus Pasta with Roasted Brussels Sprouts
- Vegan Chickpea Pasta Salad with Tahini Dressing
- Vegan Avocado Pesto Pasta
Watch How to Make It:
Spring Pea and Arugula Pasta Salad
Ingredients
- 4 cups (375g) dry pasta of choice
- 1 1/2 cup green peas, fresh or frozen
- 2 cups arugula
- 1/2 cup fresh basil leaves, slivered
- 1/2 cup parmesan or feta, vegan
Lemon Vinaigrette
- 1/4 cup olive oil
- 3 tablespoons lemon juice
- 1 tablespoon white wine vinegar
- 1 tablespoon lemon zest, or more to taste
- 2 large garlic cloves, grated
- 1/4-1/2 teaspoon salt, to taste
- Freshly ground black pepper, to taste
- Red pepper flakes, to taste (optional)
Instructions
- Cook the pasta according to the package's instructions. In the last minute of cooking, add the frozen or fresh peas. When done cooking, drain and rinse under cold water.
- Meanwhile, prepare the vinaigrette: In a small bowl or jar, whisk together all the vinaigrette ingredients.
- Assemble the salad: In a large bowl, toss together the cooked pasta and peas, vinaigrette, arugula, basil, and cheese. Taste and add more salt, pepper and lemon juice or zest as needed. Serve cold.
Notes
If you make this spring pea and arugula pasta salad, be sure to leave a comment and/or give this recipe a rating! And if you try this recipe, don’t forget to tag me on Instagram!
Leave a Reply