Name: Snap Pea Pasta Salad with Fresh Mozzarella
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 1/2 cup fresh basil leaves, packed (or 1/4 cup basil + 1/4 cup fresh cilantro); 1/4 cup (60ml) fresh lime juice; 2 tablespoons honey; 2 tablespoons tahini; 1/3 cup (80ml) avocado oil; Salt and pepper to taste; 8 oz (227g) dried short pasta (rotini, fusilli, or Brami lupini bean pasta); 1 cup (5 oz) snap peas, diced; 1 cup (8 oz) fresh mozzarella pearls or diced fresh mozzarella; 1/3 cup (about 50g) red onion, finely diced and soaked in cold water; 1/4 cup (1 oz) shredded Parmesan cheese

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This is the pasta salad you bring to the cookout and people go, "Woah, where did you get this recipe?"

closeup of pasta salad with basil lime dressing

Don’t get me wrong, I love a classic pasta salad, but this one brings something new. Creamy Basil Lime dressing, crunch from diced snap peas, two kinds of cheese. It’s a fabulous balance of flavors and textures with lot of opportunity for swaps depending on what you have on hand.

And it scales up easily for your next backyard BBQ. Plus it's naturally blood sugar friendly depending on the kind of pasta you use.

Ingredient Notes

ingredients on a tabletop including snap peas, mozzarella, pasta, parm, red onion and basil

Snap Peas - Diced snap peas hold their texture even after sitting in the fridge. They don't go limp the way cucumbers do and add a satisfying crunch factor.

Red Onion - I’m not usually a huge onion person, but my husband Ryan suggested it after the first few rounds of testing and it truly did bring the whole dish home. But be sure to follow my trick below to help mellow it out.

Two Cheeses - The mozzarella pearls add a creamy constrast to the other parts of the salad, and the parmesan adds the salty note to balance with the zestly lime and basil.

Pasta - I use Brami lupini bean pasta because it's high in fiber, lower in carbs, and shows a stable glucose reading on my continuous glucose monitor. Tossed in dressing, most people would never know it's not regular pasta.

Basil - Fresh basil gives the dressing the vibrant green color. I also like to change it up and do half basil half cilantro if the folks I’m serving like cilantro.

Lime Juice - I have to strongly recommend you use fresh lime juice. The bottled stuff just doesn’t compare in an application like this since it’s such a significant portion of the dressing recipe.

Honey - Adds a touch of sweetness to balance out the bold flavors of the dressing. Maple syrup is an optional substitution. I also often use the Wholesome Yum honey alternative for a zero sugar option.

Tahini - This adds body to the dressing and brings in the creamy factor. Sesame seeds are an excellent source of calcium!

Oil - Avocado oil is a go-to for me as a neutral flavored oil and heart healthy fat. You can sub in olive oil, but it will add some additional flavor.

Make it dairy-free

Skip the mozzarella and parm. Add diced avocado and a sprinkle of nutritional yeast as a sub for the savory richness.

How to Make Snap Pea Pasta Salad

Time needed: 25 minutes

All you need is a blender, mixing bowl, and cutting board. Let's get to it!

Make the Dressing
Add fresh basil (or a basil-cilantro combo if you like a little herbal edge), lime juice, honey, tahini, avocado oil, and a pinch of salt and pepper to a blender or food processor. Blend until smooth and creamy. Taste and adjust, then set aside.
Prep the Ingredients
Cook your pasta according to the package directions. Rinse under cold water and drain well. This will help ensure the dressing coats the pasta instead of soaking into it.
Dice the snap peas. Cut them into small pieces, roughly the same size as your pasta. This keeps every bite consistent and makes the salad easy to eat.
Soak the red onion. Finely dice ⅓ cup of red onion and drop it into a bowl of cold water. Let it sit for at least 10 minutes while you prep everything else. Drain well before adding. This mellows the sharpness while keeping the flavor and crunch.
Toss it All Together
In a large bowl, combine the cooked pasta, diced snap peas, mozzarella pearls (or diced fresh mozzarella), drained red onion, and shredded parmesan. Pour the dressing over the top and toss gently until everything is coated.
Give it a taste. Add more salt or lime juice if you like.
Chill (or don't)
This salad is great right away or can be enjoyed after chilling in the fridge. If you're making it for a party, this is a great one to prep ahead.

Joanie's Balanced Bites

This pasta salad is fully balanced all on its own. Plenty of fiber, healthy fats and protein, it’s a nutritional rock star.

I confirmed it by testing it with my CGM and you can see below that there was no blood sugar spike. It filled me up and kept my energy stable.

Since it’s so balanced, it can really pair up with anything you like. I’ve served it alongside burgers (with my sourdough buns of course) and fruit salad. Or top it with grilled or rotisserie chicken and enjoy it as a complete meal.

The dressing does double duty too. I make a double batch and drizzle it over grilled vegetables, use it as a veggie dipper and drizzled on other salads throughout the week.

Browse ➡️ Blood Sugar-Friendly Recipes

Snap Pea Pasta Salad with Fresh Mozzarella and Basil Lime Dressing

Ingredient Notes

Make it dairy-free

How to Make Snap Pea Pasta Salad

Joanie's Balanced Bites