Perfect for potlucks and other gatherings, this colorful pasta salad celebrates spring with its combination of sweet peas, crunchy veggies, feta cheese and fresh herbs. The tangy vinaigrette with fresh lemon zest ties it all together.
1 lb. uncooked orecchiette pasta
1/3 cup extra-virgin olive oil
Finely grated zest and juice of 1 lemon (3 Tbsp. juice)
1 Tbsp. Dijon mustard
3/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
4 green onions, thinly sliced
1 can (15.25 oz.) Del Monte® Tender Petites Very Young Small Sweet Peas, drained
1 cup shredded carrots
1 cup diced English cucumber
1 cup crumbled feta cheese (4 oz.)
1/2 cup coarsely chopped fresh mint or basil leaves, or a combination
Cook pasta according to package directions. Rinse under cold water until cool; drain well.
Meanwhile, whisk olive oil, lemon zest, lemon juice, mustard, salt and pepper together in a large bowl. Stir in green onions.
Add cool, drained pasta and remaining ingredients to vinaigrette; toss until all the dressing is absorbed. Season to taste with salt and pepper.
VARIATION: For Creamy Spring Pea Pasta Salad, prepare recipe as directed except do not make a vinaigrette. Instead, substitute 2/3 cup bottled creamy Caesar salad dressing mixed with the finely grated zest of 1 medium lemon, 1 Tbsp. fresh lemon juice and 4 thinly sliced green onions in Step 2.