Lemony Colored Pearl Salad

Directions10 minutes
Cook time10 minutes
Makes6 servings


Cook the pasta in salted boiling water for about 9 minutes (or according to the instructions on the package).

Add the frozen peas 4 minutes before the pasta is done.

Drain and pour into a large bowl. Set aside to cool.

Meanwhile, prepare the dressing: blend mustard, lemon juice and zest, green onion, parsley, mint, salt, and pepper. Add a drizzle of olive oil while whipping.

Add rinsed and drained chickpeas, blueberries, corn, and bocconcini pearls to the pasta.

Add dressing and toss well.


  • 250 ml (1 cup) mini-pearl pasta (acini di pepe)
  • 250 ml (1 cup) frozen peas
  • 15 ml (1 tbsp.) mustard
  • Juice and zest of 2 lemons
  • 2 green onions, finely chopped
  • 60 ml (¼ cup) parsley, finely chopped
  • 45 ml (3 tbsp.) mint, finely chopped
  • 60 ml (¼ cup) olive oil
  • Salt and pepper
  • 270 ml (½ can) chickpeas, rinsed and drained
  • 250 ml (1 cup) fresh Quebec blueberries
  • 250 ml (1 cup) corn kernels
  • 200 g (1 tub) bocconcini pearls


This recipe is also delicious with Israeli couscous.

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