Why You’ll Love Peas and Pearls Pasta Salad Recipe
I love how simple, colorful, and cooling this salad is. The peas stay sweet and crisp thanks to the ice bath, the pasta gives it body, and the perlini mozzarella adds creamy little bites throughout. The white balsamic dressing is delicate and summery, and the fresh herbs and arugula make it taste garden-bright. It’s beautiful enough for entertaining but easy enough for a quick dinner.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 cups shucked peas (frozen is ok) 2 cups snow pea pods 2 cups orecchiette pasta 1 cup perlini fresh mozzarella 4 tablespoons extra virgin olive oil 3 tablespoons white balsamic vinegar 1 garlic clove, finely minced 1 cup baby arugula 2 tablespoons fresh basil salt and pepper to taste
Directions
I prepare a large bowl of ice water and set a colander in it to cool the vegetables after blanching. I bring a large pot of generously salted water to a boil. I add the peas and snow pea pods and cook them for about 1 1/2 minutes, just until tender. Using a slotted spoon, I transfer them to the ice bath while keeping the pot of boiling water on the stove.
I add the orecchiette to the boiling water and cook it until tender but still firm, usually around 10 minutes depending on the package directions. I drain the pasta without rinsing it and transfer it to a large mixing bowl. I remove the peas and snow pea pods from the ice bath and add them to the pasta.
While the pasta is still warm, I stir in 2 tablespoons of olive oil, 1 tablespoon of the vinegar, and the minced garlic. I let the pasta cool to room temperature.
Once cooled, I add the peas, snow pea pods, mozzarella pearls, arugula, and basil. I drizzle in the remaining olive oil and vinegar, season with salt and pepper, and mix everything well. I serve the salad at room temperature.
I sometimes add lemon zest for brightness or red pepper flakes for a little heat. Baby spinach works well in place of arugula, and watercress gives it a peppery edge. If I want more richness, I add diced avocado; for extra crunch, toasted pine nuts or almonds are perfect.
Storage/Reheating
I store leftovers in the refrigerator for up to 2 days. The pasta absorbs dressing over time, so I add a drizzle of olive oil and vinegar before serving again. I let it come back to room temperature for the best texture and flavor.
FAQs
Can I use another pasta shape?
Yes, small shells or farfalle also work well.
Can I use marinated mozzarella?
Yes, it adds even more flavor.
Should I cut the snow pea pods?
I leave them whole, but slicing them works if I want smaller pieces.
Can I skip the ice bath?
I don’t recommend it; the vegetables won’t stay as crisp or green.
Can I make this ahead?
Yes, but I add the arugula just before serving.
Can I add protein?
Grilled chicken or shrimp pairs beautifully.
Can I use regular balsamic?
White balsamic keeps the flavors lighter and the salad brighter.
Do frozen peas work well?
Yes, they’re great once blanched properly.
Can I add tomatoes?
Cherry tomatoes add sweetness and color.
How do I keep the pasta from sticking?
Coating the warm pasta with oil helps keep it loose.
Conclusion
I love how this peas and pearls pasta salad feels light, fresh, and full of texture. The creamy mozzarella, crisp peas, tender pasta, and bright dressing make it a perfect dish for warm weather or any time I want something simple, colorful, and delicious.
A vibrant, refreshing pasta salad made with sweet peas, crisp snow pea pods, tender orecchiette, and creamy perlini mozzarella, all tossed in a light white-balsamic dressing. It’s colorful, summery, and perfect for warm days.
Total Time:22 minutes
Yield:6 servings
Ingredients
2 cups shucked peas (fresh or frozen)
2 cups snow pea pods
2 cups orecchiette pasta
1 cup perlini fresh mozzarella
4 Tbsp extra-virgin olive oil
3 Tbsp white balsamic vinegar
1 garlic clove, finely minced
1 cup baby arugula
2 Tbsp fresh basil, chopped
Salt and pepper, to taste
Instructions
Prepare a large bowl of ice water with a colander set inside.
Bring a large pot of well-salted water to a boil. Blanch peas and snow pea pods for 1½ minutes, then transfer them to the ice bath. Keep the pot of boiling water on the stove.
Add the orecchiette to the boiling water and cook until al dente (about 10 minutes). Drain without rinsing and transfer to a large bowl.
Remove peas and snow pea pods from the ice bath and add to the pasta.
While pasta is warm, stir in 2 Tbsp olive oil, 1 Tbsp vinegar, and the minced garlic. Let cool to room temperature.
Once cooled, add mozzarella pearls, arugula, basil, and remaining olive oil and vinegar. Season with salt and pepper and toss well.
Serve at room temperature.
Notes
Add lemon zest for extra brightness or red pepper flakes for heat.
Swap arugula for spinach or watercress.
Stir in avocado for richness or toasted nuts for crunch.
Use small shells or farfalle if you don’t have orecchiette.
