Pasta Salad with Spring Vegetables and Tomatoes

Ingredients for Pasta Salad with Spring Vegetables and Tomatoes

• 9 garlic cloves, crushed

• 3 sprigs thyme

• 3 (2-inch) strips orange zest

• 1 (3-inch) piece ginger, peeled, cut into very thin matchsticks

• 950ml cherry tomatoes

• 90ml fresh orange juice

• 60ml olive oil

• 1 tablespoon light brown sugar

• 1/4 teaspoons kosher salt

• Freshly ground black pepper

• 3 large spring onions (about 230g )

• 2 tablespoons olive oil, divided

• 230g sugar snap peas, trimmed, halved on a diagonal (about 450g )

• Kosher salt

• 350g casarecce, fusilli, or penne pasta

• Kosher salt

• 2 tablespoons (or more) fresh lemon juice

• 2 cups thinly sliced basil, divided

• 2 cups thinly sliced mint, divided

• Freshly ground black pepper

• Olive oil (for drizzling)

Preheat oven to 325°. Toss garlic, thyme, orange zest, ginger, tomatoes, orange juice, oil, brown sugar, salt, and a pinch of pepper in a 13x9” baking dish. Roast, gently tossing mixture every 20 minutes, until tomatoes are tender and just bursting but still intact, 50–60 minutes. Pluck out and discard thyme and orange zest.

Separate spring onion stems from bulbs. Cut stems in half lengthwise, then cut crosswise into 2” pieces. Slice bulbs through root end into quarters. Heat a dry medium skillet, preferably cast iron, over high. Add 1 tablespoon oil, then sugar snap peas, and shake pan so sugar snaps spread out in a single layer. Cook, tossing once, until charred on both sides, about 4 minutes. Transfer to a large bowl.

Heat remaining 1 tablespoon oil in same skillet. Add spring onion stems and bulbs, arranging in a single layer. Cook, tossing once, until charred, about 4 minutes. Transfer to bowl with sugar snap peas; season with salt.

Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, transfer to a large bowl, and let cool, tossing around now and again to make sure it's not sticking.

Add tomato mixture, sugar snap peas and spring onions, lemon juice, 1 1/2 cups basil, and 1 1/2 cups mint to pasta and toss gently to combine (you don't want to break up the tomatoes too much); season with salt, pepper, and more lemon juice if desired.

Serve pasta salad topped with remaining 1/2 cup basil and 1/2 cup mint and a drizzle of oil.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.