Try this amazingly healthy and delicious filed pea pasta at home and treat your loved ones with fresh veggies that make a seriously delicious summer side.


  • 4 cups fresh or frozen field peas, cooked, drained, and cooled
  • 8 ounces mini farfalle pasta, cooked, rinsed with cold water, and drained
  • 1/2 cup chopped red bell pepper
  • 1/2 cup chopped yellow bell pepper
  • 1/2 cup chopped orange bell pepper
  • 1/4 cup chopped fresh flat-leaf parsley
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons chopped fresh mint
  • 3 cups chopped cooked chicken (optional)
  • 1/4 cup white wine vinegar
  • 1 tablespoon mustard
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons honey
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup olive oil

How to Make It

Step 1

Make the Salad: Toss together field peas, pasta, bell peppers, parsley, basil, dill, mint, and, if desired, chicken.

Step 2

Make the Dressing: Whisk together white wine vinegar, mustard, lemon juice, honey, salt, and pepper in a small bowl. Gradually whisk in olive oil until incorporated. Pour dressing over the salad, and gently toss until coated.