Lemon Vinaigrette Pasta Salad with Field Peas

We’ve probably made a million pasta salads in our lives, but somehow we’re still always on the hunt for the next great one. This season, you can consider it found thanks to this recipe. This lemony pasta salad with field peas is so bright and refreshing, and it combines everything we love about a perfect pasta salad. The fresh herbs bring flavor, the lemon adds brightness, the honey lends sweetness, and the Dijon provides a much-needed kick. It’s a fantastic blend of flavors—you’ll love it. This recipe is also a great way to use up the fresh herbs hanging out in your fridge. We chose basil, chives, parsley, and dill for this one, but you could also use what you have on hand and adjust the amounts. (Anyone else always trying to use up a threatening-to-wilt bunch of parsley?) Try this pasta salad recipe, you’ll understand why we’re planning to make it all summer long.

By

Pam Lolley

Pam Lolley

Pam Lolley developed and tested recipes for Southern Living Magazine in the Souths most trusted Test Kitchen for 19 years. She worked closely with the editors planning and packaging stories, collaborating with art and photo teams on food styling and recipe reproduction to ensure reader satisfaction, content quality control, and recipe authenticity history and cooking. Her area of expertise was baking and and pastry development and she acted as the point person for these areas in the Test Kitchen. With 30+ years of experience in the culinary field, Pam created and tested 1000s of recipes for Southern Living.

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Published on May 8, 2020

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