Spring Mint Pasta Salad

30 Minutes

super easy


Simple, satisfying, and oh so perfect for lunch or dinner: our mint pasta salad is a total crowd-pleaser!

Spring is the perfect time to try out new and refreshing recipes, and what better way to celebrate the season than with a mint pasta salad? This dish is a delicious combination of freshly cooked pasta, crisp vegetables, and a zesty dressing that will tantalize your taste buds. The cool, minty flavor is a perfect complement to the bright and vibrant colors of the vegetables, making it not only an incredibly satisfying meal, but also a feast for the eyes. Whether you’re looking for a quick lunch or an absolutely scrumptious side, this mint pasta salad is a surefire hit that will leave you feeling satisfied and refreshed.

Who knew that some of the most refreshing and delicious ingredients are also loaded with nutritional benefits? Mint, peas, cucumber, zucchini, and lettuce are all fantastic additions to any dish and offer a wide range of vitamins and minerals that can boost your health. Mint, for instance, is great digestion and can provide relief from headaches. Peas are a great source of protein and fiber, while cucumber is hydrating, light and packed with antioxidants. Zucchini is an excellent source of vitamin C, and lettuce is low in calories but high in vitamins and minerals. So, whether you’re making a salad, a smoothie, or a vegetable stir-fry, consider adding these flavorful and healthy ingredients to your meal!

Why You’ll Love It

Every bite of this delivers antioxidants and minerals to give you an energizing boost.

This pasta salad is easy to make for a quick weeknight dinner or pack for a picnic lunch, and its mix of textures and flavors is sure to become a seasonal staple.

The bright, refreshing flavors of mint and other greens are a natural fit for spring and will have you craving this pasta salad all season long.

Nutritional Value
Effort / ROI
Recipe Cost Breakdown

      1 box chickpea pasta: $2.86

      ½ large cucumber: $0.84

      1 bag frozen peas: $2.48

      1 medium size zucchini: $0.57

      ½ cup green onion: $1.62

      1 head romaine lettuce: $1.98

      2 avocados: $5

      ½ cup goat cheese: $5.92

      ½ cup extra virgin olive oil: $1.98

      6 tbsp organic lemon juice: $0.96

      2 tbsp white wine vinegar: $0.12

      ¼ cup coarsely chopped mint leaves: $2.68

      3 tbsp local honey: $1.08

      1 tbsp dijon mustard: $0.06

      3 cloves garlic: $0.18

      Total Cost: $28.33

What You’ll Need

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Adjust Servings
1 box chickpea pasta, cooked according to package instructions
½ large cucumber, chopped
1 bag frozen peas, cooked according to package instructions
1 medium size zucchini, chopped
½ cup green onion, thinly sliced and chopped
1 head romaine lettuce, chopped
2 avocados, sliced, to top
½ cup goat cheese, crumbled, to top
For the Mint Vinaigrette Dressing
½ cup extra virgin olive oil
6 tbsp organic lemon juice
2 tbsp white wine vinegar
¼ cup coarsely chopped mint leaves
3 tbsp local honey
1 tbsp dijon mustard
3 cloves garlic, minced
¼ tsp salt

Nutritional Information

429 Calories
30 g Total Fat
251 mg Sodium
50 g Total Carbs
12 g Fiber
14 g Sugar
18 Protein



Wash and chop cucumber, zucchini, green onion and romaine lettuce.
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Cook peas according to package instructions; I added to boiling water, brought back to a boil and cooked for 5 - 6 minutes.
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Cook pasta according to package instructions; I added to boiling water, then cooked for 9 minutes.
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While peas and pasta are cooking, mix dressing ingredients in a small food processor. Taste and adjust according to preference.
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When everything is finished, combine in a large salad bowl and pour in dressing. If not eating immediately, wait to add romaine lettuce, goat cheese and avocado.
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