Fresh Pasta Salad with Peas

Pasta salad with peas is one of my all-time favorite summer sides. It’s cool and refreshing on a hot day! What’s your favorite summer “go-to”?

Pasta Salad with Peas

Pasta Salad with Peas

Course pasta, Salad, side
Servings 4
Calories 230 kcal


  • 1 cup rotini pasta, uncooked
  • ½ cup frozen peas
  • ¼ cup pasta water
  • 2 tbsp oil-based Italian salad dressing*
  • 2 tbsp fresh onion, minced
  • ½ cup mayonnaise
  • 1 tsp apple cider vinegar
  • 1 tsp Worcestershire sauce
  • 1 tsp sugar
  • ½ tsp black pepper
  • ¼ tsp salt


  • Bring one quart of water to boil in a medium saucepan over high heat. Add pasta and boil until al dente, about 7 minutes or according to package directions. Add peas in the last minute of cooking.
  • Drain pasta, reserving ¼ pasta water.  Do not rinse.
  • Place pasta in a bowl or sealable plastic bag.  Add pasta water and Italian salad dressing and place in the refrigerator overnight.
  • Drain pasta and return to bowl.
  • In another small bowl, mix onion, mayonnaise, vinegar, Worcestershire sauce, sugar, pepper and salt. Toss with cooled pasta and peas. Refrigerate until the salad is well chilled.
  • *Use olive oil, if desired.
  • Hack: Store tightly covered leftovers in the refrigerator for up to 5 days.
Keyword cold side dish, easy, green peas, pasta, rotini, salad, vegetarian

Did you know?  Traditional “white” pasta has gotten a bad rap lately but there are plenty of healthier alternatives out there, either with carbs or without!

Use this homemade Italian salad dressing for the overnight soak!

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