Lemon Basil Pasta Salad with English Peas

Bright, fresh, and creamy, this Lemon Basil Pasta Salad with English Peas is an easy summer side dish that’s perfect for BBQs, potlucks, or a light weeknight dinner. Tossed with a zesty lemon-basil dressing and creamy asiago cheese, it’s refreshing, flavorful, and ready in under 30 minutes.

Course Salad, Side Dish

Cuisine American

Keyword Easy pasta salad recipe, Lemon basil pasta salad, Pasta salad with peas, Summer pasta salad

Prep Time 15

Cook Time 12

Total Time 27

Servings

Calories 300kcal

Author angela@mealstreetkitchen

Ingredients

Salad:

½ pound bowtie pasta
1 cup cooked English peas thawed frozen petite peas work perfectly
¼ cup freshly grated asiago cheese
5 leaves fresh basil torn

Dressing:

½ cup good-quality mayonnaise
1 tablespoon fresh-squeezed lemon juice
1 teaspoon lemon zest minced
2 cloves fresh garlic minced
½ teaspoon Dijon mustard
1 teaspoon honey
5 large leaves fresh basil
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper

Instructions

Cook the pasta. Boil bowtie pasta in salted water according to the package instructions. Drain and rinse under cold water to cool. Toss with a little oil to prevent sticking.
Combine the salad ingredients. In a large bowl, mix the cooled pasta, English peas, grated asiago, and torn basil leaves.
Make the dressing. Blend mayonnaise, lemon juice, lemon zest, garlic, Dijon mustard, honey, basil, salt, and pepper in a food processor or blender until smooth and creamy.
Toss the salad. Pour the dressing over the pasta mixture and toss until evenly coated. Taste and adjust salt and pepper as needed.
Chill and serve. Refrigerate for 1–2 hours if desired. Add fresh basil right before serving for maximum flavor.

Notes

Notes:

This salad tastes best after chilling for 1–2 hours, allowing the flavors to meld.
Perfect for make-ahead meals, potlucks, and summer gatherings.
Can be served as a side dish or a light main course by adding protein like grilled chicken, shrimp, or crispy bacon.
Keeps in an airtight container in the fridge for 3–4 days. Add fresh basil just before serving for the brightest flavor.

Tips:

Rinse the pasta under cold water after cooking to prevent it from sticking and becoming mushy.
Frozen peas work well—just thaw them slightly before adding.
Swap asiago for Parmesan if desired.
Customize with cherry tomatoes, roasted red peppers, olives, or toasted pine nuts for extra flavor and color.
For a vegan version, use vegan mayonnaise and a plant-based cheese alternative.

Nutrition