whole wheat pasta salad with feta + pea shoots
Prep time
Cook time
Total time
Serves: 4
  • 1 lb. whole wheat pasta
  • 1 garlic clove, grated
  • 1 pint grape tomatoes
  • 1 c. peas, fresh or frozen
  • 2 handfuls of pea shoots, trimmed
  • ¾ c. crumbled feta
  • parmesan cheese, to taste (optional)
  • 1 lemon
  • olive oil
  • salt & pepper
  1. Bring a large pot of water to a boil and season with salt. Add the pasta and cook according to the package instructions. About 2 minutes before it's ready, add the peas. Drain the pasta and spread out evenly onto to a baking sheet. Drizzle with a little olive oil (so that it does not stick) and cool to room temperature.
  2. In a large saute pan, warm 1 tbsp. of olive oil over medium-low heat. Add the grape tomatoes (whole). Using a microplane, grate in the garlic. Saute until the tomatoes are slightly blistered and begin to release their juice.
  3. For the pea shoots, trim the stems about ½" and discard. Set the rest aside.
  4. In a large bowl, add the cooled pasta, peas, tomatoes (including any pan juices) pea shoots, and feta. Add the juice of ½ a lemon and drizzle with extra olive oil to coat. Add parmesan cheese (if using) and toss gently to combine. Season with salt, pepper, and more lemon juice if necessary.
  5. Serve at room temperature.
Recipe by The Clever Carrot at https://www.theclevercarrot.com/2013/04/whole-wheat-pasta-salad-with-feta-pea-shoots/