Creamy Peas and Pasta Salad
A creamy, flavorful salad bursting with vibrant colors and fresh ingredients, perfect for busy weeknights or casual gatherings.
Ingredients
Pasta and Peas
- 2 cups short pasta (like rotini or elbow) Cooked until al dente.
- 1 cup fresh or frozen peas Blanched if fresh or thawed if frozen.
Dressing
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice Freshly squeezed preferred.
- 0.5 teaspoon garlic powder
- 0.5 teaspoon salt
- Freshly ground black pepper To taste.
Garnish
- chopped green onions or parsley Optional.
Instructions
Preparation
- Cook the pasta according to package instructions until it’s al dente. Drain and rinse under cold water to cool it down.
- If using fresh peas, blanch them briefly in boiling water. If using frozen peas, you can thaw them by running under cool water for a few minutes.
Assembly
- In a large bowl, combine the mayonnaise, Dijon mustard, lemon juice, garlic powder, salt, and black pepper. Whisk until smooth.
- Add the cooled pasta and peas to the dressing. Mix thoroughly until everything is evenly coated.
- Cover the salad and refrigerate for at least 30 minutes to let the flavors meld together.
- Garnish with chopped green onions or parsley before serving.
Notes
For a lighter version, you can use Greek yogurt instead of mayonnaise. Make it a day in advance for better flavor. Don’t overcook the pasta; it should be firm enough to hold its shape.