Field Pea And Pasta Salad

Field peas add a sweet and tender twist to this refreshing pasta salad. Paired with cherry tomatoes, fresh parsley, and a tangy red wine vinaigrette, this dish is perfect for a light and satisfying lunch or as a side for your next outdoor gathering.

Ingredients

• 1 cup small pasta shapes, such as elbow macaroni or ditalini
• 1 1/2 cups fresh or frozen field peas (about 1/2 pound)
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup chopped fresh parsley
• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste
• 1/4 cup crumbled feta cheese (optional)

Instructions

Bring a large pot of salted water to a boil, then cook the pasta according to package instructions until al dente.

Reserve 1 cup of pasta water before draining.

In a large skillet, heat the olive oil over medium heat.

Add the chopped onion and cook until softened, about 5 minutes.

Add the minced garlic and cook for an additional minute.

Add the field peas to the skillet and cook, stirring occasionally, until they’re tender, about 5-7 minutes.

In a large bowl, combine the cooked pasta, field peas, and chopped parsley.

In a small bowl, whisk together the red wine vinegar and Dijon mustard.

Season with salt and pepper to taste.

Pour the dressing over the pasta mixture and toss to combine, adding some reserved pasta water if needed to loosen the dressing.

Gently fold in the halved cherry tomatoes.

If using feta cheese, crumble it over the top of the salad and serve.

Notes

You can customize the amount of garlic to your taste, but be careful not to overpower the delicate flavor of the field peas. Don’t overcook the peas, as they can quickly become mushy.

If using frozen peas, thaw them first before using.

For an added crunch, try adding some toasted pine nuts or chopped pecans to the salad. To make ahead, prepare the pasta and field peas up to a day in advance, then assemble the salad just before serving.

Feta cheese adds a nice tanginess, but feel free to substitute with goat cheese or ricotta salata for a different flavor.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrional Value

• Calories: 360
• Total Fat: 12g
• Saturated Fat: 2.5g
• Cholesterol: 10mg
• Sodium: 250mg
• Total Carbohydrates: 45g
• Dietary Fiber: 6g
• Sugars: 8g
• Protein: 15g