Spring Pea and Zucchini Pasta Salad

spring pea and zucchini pasta salad

This light and fresh spring pea and zucchini pasta salad is just the side dish to brighten things up! Full of delicious spring flavors, this healthy pasta salad is great with any of your favorite spring and summer dishes. (vegetarian, nut-free, vegan/dairy-free option, gluten-free option)


  • 4 oz whole wheat pasta, any shape*
  • 1 cup peas
  • 1 medium zucchini
  • 1 medium shallot, very thinly sliced
  • 1/4 cup mint leaves, roughly chopperd
  • 1/4 cup parsley leaves, roughly chopped
  • 1/4 cup feta cheese crumbles**
  • Juice from 1 1/2 lemons
  • 1/4 cup good quality extra virgin olive oil
  • 1/4 tsp sea salt
  • 1/4 tsp freshly cracked black pepper


  1. Prepare pasta according to package directions. Add peas in the last minute of cooking. Drain and cool.
  2. Use a vegetable peeler or mandoline to slice zucchini into very thin ribbons.
  3. In a large bowl, combine pasta, peas, zucchini, shallot, mint, parsley, and feta.
  4. In a small bowl, whisk lemon juice, olive oil, salt and pepper. Pour over pasta and gently stir to coat.
  5. Cover and refrigerate until ready to serve.


*Use your favorite gluten-free pasta for gluten-free
**omit for dairy-free or vegan

Keywords: pasta salad, sping pea pasta salad, zucchini pasta salad