Hailee Catalano’s Mushy Pea Pasta Salad

Name: Hailee Catalano’s Mushy Pea Pasta Salad
Total time: 50 min
Yield: 8 serving(s)
Ingredients: 8 oz. lumachine pasta (or other small shaped pasta); 1/2 small red onion, thinly sliced on mandoline; 8 oz. (about 1 cup) shelled fresh English peas, cooked (see If Using Fresh Peas) or frozen sweet peas, thawed; 1/2 c. olive oil; Kosher salt and pepper; 1/2 large fennel bulb, cored and thinly sliced on mandoline; 4 oz. feta cheese, diced into small pieces; 3 oz. whole pitted Castelvetrano olives (about 3/4 cup), thinly sliced; 1/2 cup dill fronds, chopped (1/4 cup); 11/2 cups flat-leaf parsley leaves, chopped (1/4 cup); 11/2 cups mint leaves, chopped (1/4 cup); 5 1/2 tsp. lemon zest plus 1/4 cup lemon juice

The food influencer and best-selling cookbook author shares her recipe for fresh peas.

By Trish Clasen MarsanicoPublished: Mar 24, 2026

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pasta salad with herbs and peas on a pink plate.

Yields:

8 serving(s)

Total Time:

50 mins

Cal/Serv:

231

Few people love peas quite like Hailee Catalano. “Peas are often an afterthought ingredient, usually thrown in at the end and not thought about too much—but they should be the star of the show and celebrated!” she says. Case in point: She often folds them into egg salad (along with a bunch of fresh herbs) to add a delicious pop of flavor and color.

Her love of peas goes way back. Growing up, she ate ditalini and peas simmered in chicken broth at least once a week. That nostalgic, comforting combo actually inspired this recipe, which delivers a fresh, springy take. “This pasta salad is punchy, fresh, and screams spring,” she says. Light-yet-satisfying, it’s the kind of dish that’s perfect for an easy lunch this time of year.

“I must have been the only kid who loved peas. Today, my love has only grown! Anywhere I can throw some in, I do—like in this salad, which is half pasta and half peas. The peas are pulsed in a food processor, giving them a ‘mushy’ texture similar to those in the classic English dish so they can coat the pasta completely.” —Hailee Catalano

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Ingredients

8 oz. lumachine pasta (or other small shaped pasta)
1/2 small red onion, thinly sliced on mandoline
8 oz. (about 1 cup) shelled fresh English peas, cooked (see If Using Fresh Peas) or frozen sweet peas, thawed
1/2 cup olive oil
Kosher salt and pepper
1/2 large fennel bulb, cored and thinly sliced on mandoline
4 oz. feta cheese, diced into small pieces
3 oz. whole pitted Castelvetrano olives (about 3/4 cup), thinly sliced
1/2 cup dill fronds, chopped (1/4 cup)
11/2 cups flat-leaf parsley leaves, chopped (1/4 cup)
11/2 cups mint leaves, chopped (1/4 cup)
5 1/2 tsp. lemon zest plus 1/4 cup lemon juice

Directions

1. Step 1Cook pasta to al dente per package directions and let cool. Meanwhile, place onion in fine-mesh strainer and run under cold water about 30 seconds, then dry thoroughly and set aside.
2. Step 2In food processor, pulse peas, oil, 1/2 teaspoon salt, and 1/4 tsp pepper a few times until peas become a chunky mash.
3. Step 3In large bowl, combine pasta, fennel, feta, olives, dill, parsley, mint, reserved onion, and mashed peas (see Make Ahead directions below).
4. Step 4Add lemon zest and lemon juice and toss to combine. Season with additional salt and pepper to taste. Serve immediately or chilled.
If Using Fresh Peas
1. Step 1Shell peas by pinching off the stem end of the pod, pulling the string down the side. Working over a colander, open the pod like a book and run your finger along the inside to pop out the peas.
2. Step 2Rinse the peas under cold water to clean.
3. Step 3Bring a pot of water to a boil and fill a bowl with ice water. Add enough salt to the boiling water so the water tastes salty (1/4 cup for every 2 quarts water). Working in batches, add peas (about 2 cups at a time), and gently boil until just tender, 2 to 4 minutes.
4. Step 4Using a spider or a slotted spoon, immediately transfer the peas to the prepared ice bath (this stops the cooking and preserves the color) until cool, about 2 minutes; drain.
Make Ahead
This salad can be prepared up to one day ahead—just reserve the fresh herbs and lemon. Before serving, add the herbs, lemon zest, and lemon juice. Adjust seasoning with salt, pepper, and a drizzle of olive oil if needed.

NUTRITIONAL INFORMATION (per serving): About 231 calories, 19.5 g fat (5.5 g saturated), 13 mg cholesterol, 423 mg sodium, 30 g carbohydrates, 3 g fiber, 4 g sugar (0 g added sugar), 8 g protein

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