This foolproof pasta salad with peas is a great back-pocket recipe, whether for weeknight dinners or to feed a crowd. We love any excuse to use up that bag of peas in the freezer!
Creamy pasta salad with peas is a win on all fronts. It’s the perfect quick summer dinner because it is refreshing and doesn’t require turning on the oven. Plus, it’s one of the more budget-friendly pasta salad recipes to double, making it a great potluck recipe.
Once the pasta is cooked, you mix it with peas, celery, peppers and a creamy mayonnaise-based sauce. Then, you let it marinate so all the flavors can come together. Your whole family will love the pasta salad with green peas, and if you have any extra, it’ll make delicious leftovers.
Ingredients for Pasta Salad with Peas
Small pasta shells: Small pasta shells catch all the delicious sauce in their nooks and crannies. You could also use little elbow macaroni, ditalini or any other small pasta shape.
Frozen peas: This recipe uses 2 cups frozen peas, so you can eat the salad all year long without worrying about shelling a million peas when they’re in season.
Celery: Thin-sliced celery goes great in the creamy dressing and adds the perfect crunch.
Red pepper: Use chopped red pepper or any other color sweet pepper for this pasta salad with green peas.
Onion: The onion is important here. This recipe is a great excuse to learn how to chop an onion into small diced pieces so it doesn’t overwhelm the other flavors.
Mayonnaise: Mayo is the base of the creamy sauce, so don’t skip it. The recipe uses fat-free, but you can also use a rich full-fat version.
White balsamic vinegar: White balsamic adds a necessary acid to the sauce. You can substitute white wine vinegar or champagne vinegar if needed.
Basil: Use fresh basil if at all possible for the best flavor. In a pinch, use dried basil instead.
Dijon mustard: Dijon adds a tangy flavor and a little kick to the dressing. You can use a different type of mustard if you prefer, but don’t leave it out altogether.
Salt and pepper: Keep things basic by sprinkling in salt and pepper—no need to pull out the whole spice rack for this one!
Directions
Step 1: Cook the pasta and peas
Bring a large pot of salted water to a boil and cook the pasta according to the directions on the package. During the last two to three minutes of the cooking time, add the frozen peas. Immediately drain the pasta and peas, and rinse in cold water.
Step 2: Combine the remaining ingredients
In a large bowl, combine the pasta, peas, celery, red pepper and onion. In a small bowl, whisk together the mayonnaise, vinegar, basil, mustard, salt and pepper. Pour the dressing over the pasta mixture and toss to coat. Cover and refrigerate for at least one hour to allow all the flavors to marinate before serving.
Pasta Salad with Peas Variations
Substitute pesto: The pasta salad with green peas would go great with a pesto sauce instead of the mayo-based dressing. Use quick store-bought pesto or make your own homemade pesto.
Skip the creamy sauce: Another way to skip the cream sauce is to use store-bought Italian dressing instead.
Add bacon and cheese: Add some chopped up bacon and shredded cheese for a classic take on this pasta salad with peas.
How to Store Pasta Salad with Peas
Store your pasta salad with peas in an airtight container for up to five days in the fridge. The juices will sink to the bottom, so toss the salad well when you bring it out to serve leftovers.
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