Spring Sweet Pea Pasta Salad

Spring Sweet Pea Pasta Salad

kimberly 9

"This quick and easy salad can be served as a side dish or a main course. I suggest serving it with sliced apple, sweet gherkins, or cornichons. Nice bread and a glass of white wine wouldn't hurt either!"

Ingredients 50 m {{adjustedServings}} servings 829 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 829 kcal
  • 41%
  • Fat:
  • 51.5 g
  • 79%
  • Carbs:
  • 64.7g
  • 21%
  • Protein:
  • 29.7 g
  • 59%
  • Cholesterol:
  • 84 mg
  • 28%
  • Sodium:
  • 1000 mg
  • 40%

Based on a 2,000 calorie diet

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  • Prep

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  1. Bring a large pot of lightly salted water to a boil over high heat. Add the bow tie pasta, and cook until al dente, 8 to 10 minutes. Drain and rinse well with cold water, then toss with the olive oil, and set aside.
  2. Stir the sour cream, mayonnaise, lemon juice, lemon zest, dried dill, cayenne pepper, and salt until smooth. Fold in the onion, peas, ham, Cheddar cheese, and bow tie pasta. Garnish with the dill sprigs to serve.
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Reviews 39

  1. 53 Ratings

Renee Ercol

I've made this salad twice. The first time I forgot to add the lemon zest/juice and it turned out fabulous! The second time, I remembered to put in the lemon and didn't think it came out as good. It was a little too tangy and the lemon slightly over powered the rest of the flavors. I also used less cheddar in both dishes. I would give it five stars, but have to give the original recipe four since I like it better without lemon. Regardless, this salad is a definite keeper!


This was even better than I hoped for. I had a store bought version and it left me wanting for more. I thought I'd see if allrecipes had anything like it. This is so much better. I love the addition of lemon. It makes it so bright and springy. I was a little concerned about it being too much liquid because the dressing was very runny, however it really firms up in the refrigerator. The only changes I made were using elbow macaroni, green onions instead of red, omitting the ham and using 1 tsp. of dill instead of 1 tablespoon. It was delicious and the lemon juice and zest really made the dish for me. Also, if you're making it to serve immediately and don't have thawed peas, just soak them in hot water for a few minutes and drain. They thaw right out, but don't get cooked. Thanks so much for the delicious new recipe. This will be perfect for summer potlucks and bbqs.


I had to make substitutions due to ingredients on hand. I used mini sea shells in place of the bow tie pasta. Subbed chopped pepperoni for the diced ham. I had to use plain low fat yogurt because I was out of sour cream. I did as the original poster stated and cubed the cheddar cheese. Even with the substitutions, the lemon flavor really adds a nice light taste to this salad. It's a nice change from all those sweet pasta salads. I think it will taste even better after being refrigerated for a few hours.