Spring Pasta Salad with Dijon Vinaigrette and Fusion® Lemon Twist Salt

Fresh and in-season crunchy sugar snap peas and tender pea shoots liven up this summery pasta salad. Lemon Twist salt adds a pop of bright, lemony flavor for the perfect summer side.

Key Ingredient(s)

Fusion® Lemon Twist Salt
  • Servings: 6-8
  • Preparation Time: 20 minutes
  • Cook Time: 25 minutes


For the pasta

  • 1 pound Rotini pasta, cooked to package instructions. Salt water with Lemon Twist Salt.
  • 1 cup sugar snap peas, sliced
  • ¼ cup fresh mint leaves, minced
  • 1 cup cherry tomatoes, halved
  • 1 cup radish sprouts or fresh chopped watercress

For the dressing

  • ¼ cup olive oil
  • 1 medium clove garlic, minced
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon Dijon mustard
  • ½ teaspoon brown sugar
  • Zest of 1 lemon
  • 2 teaspoons lemon juice
  • ½ teaspoon Lemon Twist Salt or to taste
  • Fresh cracked black pepper to taste


  1. For the dressing: In an 8-ounce mason jar, add all dressing ingredients and shake vigorously until combined. Set aside.
  2. Cook pasta according to the package directions.
  3. In a large bowl, combine cooked pasta, sugar snap peas, mint leaves, tomatoes, and radish sprouts or watercress. Toss with dressing and season with additional Lemon Twist Salt and fresh cracked pepper to taste.
  4. Serve immediately.