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Lemon Spring Pea Pasta Salad

Yields4 ServingsPrep Time15 minsCook Time10 minsTotal Time25 mins

Start spring off by making this light lemon spring pea past salad! It's vegan, takes less than 30 minutes, and is delicious! What more could you want?

Lemon Spring Pea Pasta Salad

 1 lb Colavita Soup Shells (or other small pasta like elbows)
 ½ cup frozen peas
 1 cup fresh sugar snap peas, roughly chopped
 ¼ cup Colavita Extra Virgin Olive Oil
 1 tbsp lemon juice
 1 tbsp Colavita Aged White Wine Vinegar
 ¼ tsp sea salt, more to taste
 ¼ tsp black pepper, more to taste
  cup celery + celery leaves, diced
  cup fresh parsley leaves, minced
 2 tbsp fresh dill, minced

Bring a large pot of water to a boil. Salt it generously and cook the pasta according to directions.


During the last two minutes of cooking, add the peas to the pasta pot. Drain and drizzle with a little Colavita Olive Oil.


Meanwhile whisk together the dressing of Colavita olive oil, lemon juice, Colavita vinegar, salt, and pepper.


Add the cooked pasta and peas to a large bowl, along with the celery. Pour the dressing over the pasta and mix well. Sprinkle on the fresh parsley and dill and mix once more.


Taste and season with more salt and pepper if desired.


Eat right away, or chill until you are ready to serve.

Nutrition Facts

Servings 4