On her Netflix series With Love, Meghan, Meghan Markle invites viewers into her world, not just as a public figure, but as a woman who cherishes connection, storytelling, and the everyday rituals that bring joy. One of those rituals? Cooking meals that are both nourishing and meaningful. And this Green Pasta Salad is a perfect example of how Meghan blends wholesome ingredients with a sense of elegance and ease. It is a stylized version of life after all!

Crafted with a base of pastaeit, her paccheri or fusilli for that satisfying bite, the dish becomes a celebration of greens, bursting with the crisp brightness of English peas, tender Swiss chard, and the subtle crunch of snap peas. Optional additions like lacinato kale and zucchini add even more depth and color, making this salad not just a side dish, but a star in its own right.

What truly brings it all together is the vibrant lemon-herb vinaigrette: a zesty, garlicky, slightly spicy blend that’s poured generously over the pasta and greens, transforming simple ingredients into something memorable. With fresh mint and dill folded in, and creamy feta crumbled throughout, each bite delivers layers of freshness, texture, and flavor. It’s the kind of dish that feels equally suited for a Sunday brunch in the garden or a cozy weeknight dinner at home.

This Green Pasta Salad reflects Meghan’s philosophy around food: that it should be seasonal, soulful, and shared. It’s not about perfection, it’s about presence. It’s about finding beauty in the green things growing, and taking the time to cook something that nourishes more than just your body.

So whether you’re a longtime fan of Meghan’s or simply someone who loves a good pasta salad with a twist, this is a dish worth savoring. Fresh, vibrant, and full of heart—it’s everything we love about food, and everything we love about With Love, Meghan.

Ingredients

For the Pasta Salad: 
12 oz (340g) paccheri or fusilli pasta

Kosher salt

1 cup (150g) English peas, shelled

1 bunch Swiss chard (about 5 cups / 120g loosely packed leaves), chopped

Optional: 1/2 bunch lacinato kale (about 2 cups / 60g), ribs removed, chopped

3/4 cup (90g) snap peas, sliced

Optional: 1/2 zucchini (about 1/2 cup / 70g), chopped

1 cup (150g) feta cheese, plus more for garnishing

2 tablespoons (5g) fresh mint leaves, chopped, plus more for garnishing

1 tablespoon (2g) fresh dill, chopped, plus more for garnishing

For the Vinaigrette: 
1 shallot, sliced
2 garlic cloves, grated
2 lemons, zested and juiced
1 teaspoon dried oregano
1/2 teaspoon dried chili flakes
1/3 cup olive oil 
Kosher salt, to taste
Freshly cracked black pepper, to taste

Method

1. Create a bowl of ice cold water and ice cubes to shock your vegetables to stop the cooking process.
2. Bring 4-6 litres (4-6 quarts) of water to a boil and season with ¼ cup salt. Blanch peas for 30 seconds and move to ice water to shock.
3. Blanch Swiss chard leaves for 45 seconds to a minute, until tender and move to ice water to shock.
4. Add enough salt to water so it “tastes of the sea” and boil the fusilli in until fully cooked according to package instructions.
5. Drain the pasta and set aside to cool.
6. Dry peas and swiss chard on a towel until ready to use.
7. Chop chard into bite-sized pieces.
8. To make the vinaigrette, combine the shallot through the dried chili flakes in a large bowl.
9. Add cooked and cooled pasta. Toss to combine, add chard, peas, snap peas, feta, and herbs. Toss and season to taste.
10. Serve, garnishing with more herbs, feta, and lemon as desired. Enjoy!

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