Name: Pasta Salad with Spring Vegetables and Tomatoes
Yield: 6 servings
Ingredients: 9 garlic cloves, crushed; 3 sprigs thyme; 3 (2-inch) strips orange zest; 1 (3-inch) piece ginger, peeled, cut into very thin matchsticks; 4 cups cherry tomatoes; 6 tablespoons fresh orange juice; 1/4 cup olive oil; 1 tablespoon light brown sugar; 1/4 teaspoon kosher salt; Freshly ground black pepper; 3 large spring onions (about 8 ounces); 2 tablespoons olive oil, divided; 8 ounces sugar snap peas, trimmed, halved on a diagonal (about 3 cups); Kosher salt; 12 ounces 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)

Pasta salad with spring vegetables and tomatoes in a bowl.

Photo by Alex Lau

Is it still pasta salad if it's not swimming in mayo? Why, yes it is.

Recipe notes

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