Pea, Mint and Ricotta Pasta Salad with Lemon Oil
A vibrant cold pasta salad featuring sweet peas, fresh mint, creamy ricotta, and a punchy lemon oil dressing. The ricotta dollops melt slightly into the warm pasta while the mint and lemon keep everything bright and light. Serve immediately or chill for up to 4 hours.
Steps
Before you start
- Bring a large pot of salted water to a boil
- Have a colander ready near the stove
- Zest and juice the lemon before you start cooking
Cook the pasta
- In a large pot of boiling salted water, cook the pasta according to package directions until al dente, about 9–11 minutes depending on shape.
- Drain in a colander and set aside.
- Do not rinse the pasta; the starch helps the dressing cling.
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Ready when: Pasta is tender but still firm to bite
Tip: Taste pasta 1 minute before the package time to catch al dente—overcooked pasta gets mushy when it sits with the dressing.
Make the lemon oil
- While the pasta cooks, combine the olive oil, minced garlic, lemon zest, lemon juice, red pepper flakes (if using), and a pinch of salt and black pepper in a small bowl.
- Stir well and let it sit to infuse for 2–3 minutes.
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Ready when: Oil is fragrant and lemon zest is evenly distributed
Tip: Don't skip the infusing time—it lets the garlic and lemon flavor the oil without the heat making the garlic bitter.
Combine pasta and peas
- Transfer the warm drained pasta to a large serving bowl.
- Add the peas (they'll warm through from the pasta heat) and half of the lemon oil dressing.
- Toss gently but thoroughly to coat every piece.
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Ready when: Pasta and peas are evenly coated with glossy oil
Tip: Toss gently to avoid breaking the peas; a gentle lift-and-fold motion works better than vigorous stirring.
Add ricotta and mint
- Top the dressed pasta with dollops or crumbled pieces of cold ricotta.
- Scatter the torn fresh mint leaves over the top.
- Drizzle with the remaining lemon oil dressing.
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Ready when: Ricotta is visible in pillowy portions, mint is evenly scattered
Tip: Don't stir the ricotta in completely—those creamy pockets are part of the appeal. The contrast between warm pasta and cold ricotta is intentional.
Taste and season
- Taste the salad and adjust salt, pepper, and lemon juice as needed.
- The dressing should be tangy and bright.
- Serve immediately while the pasta is still slightly warm, or cover and refrigerate for up to 4 hours.
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Ready when: Flavors are balanced and bright
Tip: If you're chilling the salad, bring it to room temperature for 10 minutes before serving and add a final squeeze of fresh lemon juice for maximum brightness.
Good to know
Tips
- For a heartier version, add grilled chicken, flaked tuna, or cubed fresh mozzarella
- If your ricotta is very firm, crumble it before adding to the salad so it distributes more evenly
- The salad is best when served within 2–3 hours of assembly—after that, the herbs dull and the ricotta absorbs too much dressing
- Double the lemon oil recipe if you like extra dressing; any leftover keeps in the fridge for 3 days and is delicious on grilled vegetables or grains
Make ahead
You can cook the pasta and make the lemon oil dressing up to 1 day ahead. Store pasta and dressing separately in airtight containers in the refrigerator. Assemble the salad no more than 4 hours before serving to keep the ricotta and mint fresh. Add the ricotta and mint just before serving for best texture and flavor.
Storage & reheating
Room temperature: up to 2 hours. Refrigerator: up to 4 hours in an airtight container (the ricotta will firm up and the mint will darken slightly, but the dish is still delicious). Freezing is not recommended—ricotta becomes grainy and mint loses all flavor. To reheat from chilled: let sit at room temperature for 10 minutes, then drizzle with a little extra olive oil and fresh lemon juice.
Substitutions
- fresh mint leaves → fresh basil or parsley. Basil gives a more savory note; parsley is milder. Use the same quantity.
- fresh whole-milk ricotta → burrata, fresh mozzarella, or creamy goat cheese. Any creamy cheese works; burrata will be creamier and more luxurious, goat cheese more tangy. Keep the amount the same.
- fresh or frozen peas → fresh or frozen fava beans, snap peas, or young lima beans. These provide similar sweetness and texture. Use the same weight.
- lemon → lime zest and juice. Lime gives a tropical twist. Use the same quantity of zest and juice.
