This Orecchiette Pasta Salad is filled with fresh asparagus, peas, cherry tomatoes, and mozzarella. It's easy to make and is perfect for summer BBQs or potlucks.
Pasta salad with orecchiette
The variety of pasta salads is endless. You can use different types of pasta, various dressings, different veggies, and different cheeses. This orecchiette pasta salad uses those cute little ear-shaped or hat-shaped pasta that are perfect for capturing the lemon vinaigrette and the peas.
I'm not certain I can pick a favorite pasta salad, but I'll be making this one again and again. It's perfect for summer picnics, BBQs, and potluck dinners. It also makes a great lunch or light dinner. And leftovers are just as delicious!
The flavors in this salad are fresh and bright. The lemon vinaigrette adds just the right amount of tang, while the peas bring a bit of sweetness and color. It’s simple, but every ingredient plays a role in making the whole dish feel perfectly balanced.
I like to serve this salad slightly chilled or at room temperature. It holds up well if made ahead of time, making it a great option for entertaining or preparing meals in advance. Just give it a quick toss before serving to freshen everything up.
Ingredients for pasta salad
This section reviews the best ingredients and substitutions for this recipe. For an exact list of ingredients and quantities, check the recipe card below.
- Pasta - I used orecchiette pasta, but any small pasta shape will work. Try using small salad macaroni, small shells, or mini penne pasta.
- Veggies - Fresh asparagus, frozen peas, cherry tomatoes, and red onion are added to the salad.
- Cheese - Fresh mozzarella is used in this recipe. Feta cheese can be substituted.
- Dressing - The dressing is made with fresh olive oil, lemon juice, lemon zest, white wine vinegar, Dijon mustard, garlic, and dried thyme.
Making the pasta salad
- Make the vinaigrette by placing all ingredients into a glass jar. Place a lid on the jar and shake well until well combined. Set aside.
- Cook pasta according to package directions.
- While the pasta is cooking, blanch the asparagus and frozen peas in boiling salted water for 2-3 minutes.
- Drain the veggies and then add them to a bowl filled with ice water. This will stop the cooking process and will keep the bright green color.
- Once the pasta is cooked al dente, drain the pasta well.
- Place hot pasta in a large bowl.
- Pour prepared vinaigrette over hot pasta. Stir to coat.
- Allow pasta to cool before adding remaining ingredients.
- Add asparagus, peas, tomatoes, onion, mozzarella, and freshly chopped parsley.
- Stir until everything is combined.
- Top with lemon zest for a garnish.
- Serve right away or cover and refrigerate.
Recipe tips
- Cook pasta to al dente – The firm texture holds up better when tossed with dressing and stored in the fridge. Taste a piece of the pasta to determine when it's cooked perfectly.
- Salt your pasta water – It’s the only chance to season the pasta itself and helps boost the overall flavor.
- Use good-quality olive oil and fresh lemon juice – Simple ingredients shine in this salad, so freshness is key.
- Taste and adjust before serving – A quick toss and a final seasoning check right before serving helps balance all the flavors. If the pasta has become too dry (it will continue to absorb the dressing), drizzle with a bit of olive oil and a squeeze of lemon juice, then stir again.
Frequently asked questions
When covered and refrigerated, this pasta salad should be eaten within 3-4 days.
Serving suggestions
This pasta salad goes well with any meat, chicken, or fish dish.
More delicious pasta salad recipes
- Deviled Egg Pasta Salad
- Bacon Ranch Pasta Salad
- Tortellini Pasta Salad
- Italian Pasta Salad
- Pasta and Pea Salad
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious pasta salad recipes!
Orecchiette Pasta Salad
Equipment
Ingredients
Lemon Vinaigrette
- ⅓ cup olive oil
- 1 tablespoon white wine vinegar
- 2 tablespoons lemon juice
- 1 lemon zest (from one lemon)
- 1 teaspoon Dijon mustard
- 1 teaspoon garlic (minced)
- ¼ teaspoon dried thyme
- ¼ teaspoon salt
- ¼ teaspoon pepper
Salad
- 1 pound orecchiette pasta
- 2 cups frozen peas
- 6-8 spears fresh asparagus (chopped into 1½-2 inch pieces)
- ½ cup red onion (finely diced)
- 1 cup cherry tomatoes (halved)
- 6 ounces fresh mozzarella (cubed)
- 2 tablespoons fresh parsley (chopped)
Instructions
Lemon Vinaigrette
- Make the vinaigrette by placing all ingredients (save a bit of the zest to garnish the finished pasta salad) into a glass jar. Place a lid on the jar and shake vigorously until well combined. Set aside.⅓ cup olive oil, 1 tablespoon white wine vinegar, 2 tablespoons lemon juice, 1 lemon zest, 1 teaspoon Dijon mustard, 1 teaspoon garlic, ¼ teaspoon dried thyme, ¼ teaspoon salt, ¼ teaspoon pepper
Pasta Salad
- Cook pasta according to package directions.1 pound orecchiette pasta
- While the pasta is cooking, bring another pot of water to a boil and blanch the asparagus and frozen peas in boiling salted water for 2-3 minutes.2 cups frozen peas, 6-8 spears fresh asparagus
- Drain the veggies and then add them to a bowl filled with ice water. This will stop the cooking process and will keep the bright green color.
- Once the pasta is cooked al dente, drain the pasta well. Place hot pasta in a large bowl.
- Pour prepared vinaigrette over hot pasta. Stir to coat. Allow pasta to cool before adding remaining ingredients.
- Add asparagus, peas, tomatoes, onion, mozzarella, and parsley. Stir to combine.½ cup red onion, 1 cup cherry tomatoes, 6 ounces fresh mozzarella, 2 tablespoons fresh parsley
- Top with lemon zest for a garnish. (Optional)
- Serve right away or cover and refrigerate.
Notes
- Cook pasta to al dente – The firm texture holds up better when tossed with dressing and stored in the fridge. Taste a piece of the pasta to determine when it's cooked perfectly.
- Salt your pasta water – It’s the only chance to season the pasta itself and helps boost the overall flavor.
- Use good-quality olive oil and fresh lemon juice – Simple ingredients shine in this salad, so freshness is key.
- Taste and adjust before serving – A quick toss and a final seasoning check right before serving helps balance all the flavors. If the pasta has become too dry (it will continue to absorb the dressing), drizzle with a bit of olive oil and a squeeze of lemon juice, then stir again.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
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