Dinner

Pasta Salad with Peas Recipe

Bylina Carter January 15, 2026January 15, 2026

Introduction

This refreshing pasta salad with peas is a perfect side dish for warm weather gatherings or as a light lunch. It combines tender pasta shells with crisp vegetables and a tangy, flavorful dressing that brightens every bite.

The image shows two white bowls filled with creamy pasta salad placed on a white marbled texture with a folded beige cloth with yellow and black stripes underneath one bowl. Each bowl contains three layers: small shell pasta coated in a creamy white sauce forming the main layer, bright green peas scattered throughout, and diced red bell peppers and light green celery pieces mixed evenly, all topped with a light sprinkle of black pepper. A silver fork is resting inside the left bowl, slightly lifting some of the pasta and peas. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 ounces uncooked small pasta shells
2 cups frozen peas

1 cup thinly sliced celery
1/2 cup chopped sweet red pepper

1/4 cup chopped onion
2/3 cup fat-free mayonnaise

1 tablespoon white balsamic vinegar
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1 teaspoon Dijon mustard

1/2 teaspoon salt
1/4 teaspoon pepper

Instructions

Step 1: Bring a large pot of salted water to a boil and cook the pasta according to the package directions.

Step 2: During the last two to three minutes of cooking, add the frozen peas to the boiling pasta.
Step 3: Immediately drain the pasta and peas together and rinse them under cold water to stop the cooking process.
Step 4: In a large bowl, combine the cooked pasta and peas with celery, red pepper, and onion.

Step 5: In a small bowl, whisk together mayonnaise, white balsamic vinegar, basil, Dijon mustard, salt, and pepper until smooth.
Step 6: Pour the dressing over the pasta mixture and toss gently to evenly coat all ingredients.
Step 7: Cover the salad and refrigerate for at least one hour to allow the flavors to meld before serving.

Tips & Variations

For extra crunch, add chopped cucumbers or toasted pine nuts.
Swap fat-free mayonnaise for Greek yogurt for a tangier, lighter dressing.
Fresh basil adds the best flavor, but dried basil works well in a pinch.

To make it vegan, use a plant-based mayonnaise alternative.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. Before serving, give it a gentle stir; if needed, add a splash of vinegar or a little extra mayonnaise to refresh the dressing. This salad is best eaten chilled.

How to Serve

A close-up view of a bowl filled with a creamy pasta salad made from small shell pasta, bright green peas, chopped red bell peppers, and sliced celery mixed in a light, white dressing. The pasta is pale yellow and the vegetables add green and red pops of color, all topped with cracked black pepper. The bowl is white with a blue rim, sitting partly on a folded checkered cloth with yellow and black lines on a wooden table replaced by a white marbled surface. A spoon rests inside the bowl ready to serve, photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh peas instead of frozen?

Yes, fresh peas can be used. Add them during the last few minutes of pasta cooking time just like frozen peas, or blanch them briefly before mixing.

Is this pasta salad suitable for meal prep?

Absolutely. It holds up well in the refrigerator and makes a convenient make-ahead side or lunch option. Just be sure to keep it chilled and consume within three days.