Use code TRIPLE10 to save $10 on your first three grocery orders.
SideChef
Recipes
Pasta Salad
Recipe

18 INGREDIENTS • 12 STEPS • 1HR 20MINS

Pasta Salad

3
1 rating
This could be just the Pasta Salad you’ve been looking for, packed with spring vegetables and tomatoes. Loaded with unexpected flavor from a hint of orange, thyme, and ginger, this salad is a perfect summer side or picnic salad, fresh and packed with texture and flavor.
Add to plan
logo
Pasta Salad
Save
author_avatar
A Hint of Rosemary
Hi, I'm Rosemary! I am a stay-at-home mom who loves to spend time in my kitchen, prepare food for my family, and am always on the lookout for good gluten-free recipes!
http://www.ahintofrosemary.com/
This could be just the Pasta Salad you’ve been looking for, packed with spring vegetables and tomatoes. Loaded with unexpected flavor from a hint of orange, thyme, and ginger, this salad is a perfect summer side or picnic salad, fresh and packed with texture and flavor.
1HR 20MINS
Total Time
$2.98
Cost Per Serving
Ingredients
Servings
6
US / Metric
Tomatoes
Cherry Tomato
4 cups
Cherry Tomatoes
or Grape Tomatoes
Orange
3
Oranges, peeled, juiced
3 peels, 2-inches each and 6 Tbsp of juice needed
Fresh Thyme
3 sprigs
Olive Oil
1/4 cup
Brown Sugar
1 Tbsp
Brown Sugar
Garlic
9 cloves
Garlic, peeled, crushed
Fresh Ginger
1 piece
Fresh Ginger
3-inch piece cut into thin matchsticks
Freshly Ground Black Pepper
to taste
Freshly Ground Black Pepper
Peas & Onions
Spring Onion
7 1/2 cups
Spring Onions
about 2 or 3 large
Olive Oil
2 Tbsp
Olive Oil, divided
Sugar Snap Peas
1 1/2 cups
Sugar Snap Peas, trimmed, halved
about 3 cups
Kosher Salt
to taste
Salad
Casarecce Pasta
3 cups
Casarecce Pasta
or Fusilli or Penne
Lemon
1
Lemon, juiced
2 Tbsp of juice needed
Fresh Mint
1 1/2 cups
Fresh Mint, divided
Extra-Virgin Olive Oil
to taste
Extra-Virgin Olive Oil
for drizzling
Nutrition Per Serving
VIEW ALL
Calories
422
Fat
14.4 g
Protein
9.0 g
Carbs
70.7 g
Add to plan
logo
Pasta Salad
Save
author_avatar
A Hint of Rosemary
Hi, I'm Rosemary! I am a stay-at-home mom who loves to spend time in my kitchen, prepare food for my family, and am always on the lookout for good gluten-free recipes!
http://www.ahintofrosemary.com/

Author's Notes

Makes 6-8 servings.
Cooking InstructionsHide images
step 1
Preheat the oven to 325 degrees F (160 degrees C).
step 2
Arrange the Cherry Tomatoes (4 cups) in a single layer on a 13x9-inch baking pan or dish. Place the 3 pieces of Oranges (3) and Fresh Thyme (3 sprigs) within the tomatoes so that they are evenly spaced throughout the pan.
step 2 Arrange the Cherry Tomatoes (4 cups) in a single layer on a 13x9-inch baking pan or dish. Place the 3 pieces of Oranges (3) and Fresh Thyme (3 sprigs) within the tomatoes so that they are evenly spaced throughout the pan.
step 3
In a small bowl, mix the Olive Oil (1/4 cup), 6 Tbsp of orange juice with the Brown Sugar (1 Tbsp).
step 4
Add the Garlic (9 cloves), Fresh Ginger (1 piece), Kosher Salt (1/4 tsp), and a pinch of Freshly Ground Black Pepper (to taste).
step 4 Add the Garlic (9 cloves), Fresh Ginger (1 piece), Kosher Salt (1/4 tsp), and a pinch of Freshly Ground Black Pepper (to taste).
step 5
Once combined, pour mixture evenly over the pan of tomatoes. Gently toss to be sure everything is coated.
step 6
Roast, gently tossing mixture every 20 minutes, until tomatoes are tender and just bursting but still intact, for 50-60 minutes. Pluck out and discard thyme and orange zest. Set tray aside.
step 6 Roast, gently tossing mixture every 20 minutes, until tomatoes are tender and just bursting but still intact, for 50-60 minutes. Pluck out and discard thyme and orange zest. Set tray aside.
step 7
Separate the Spring Onions (7 1/2 cups) stems from the bulbs. Cut the stems in half lengthwise, then cut crosswise into 2-inch pieces. Slice the bulbs through the root end into quarters. If your spring onions are very large, the bulbs will need to be further cut into more manageable pieces.
step 7 Separate the Spring Onions (7 1/2 cups) stems from the bulbs. Cut the stems in half lengthwise, then cut crosswise into 2-inch pieces. Slice the bulbs through the root end into quarters. If your spring onions are very large, the bulbs will need to be further cut into more manageable pieces.
step 8
Heat a dry medium skillet, preferably cast iron, over high heat. Add Olive Oil (1 Tbsp), then add the Sugar Snap Peas (1 1/2 cups) so that they are spread out in a single layer. Cook, tossing once until charred on both sides, about 4 minutes. Transfer to a large bowl.
step 8 Heat a dry medium skillet, preferably cast iron, over high heat. Add Olive Oil (1 Tbsp), then add the Sugar Snap Peas (1 1/2 cups) so that they are spread out in a single layer. Cook, tossing once until charred on both sides, about 4 minutes. Transfer to a large bowl.
step 9
Heat the remaining Olive Oil (1 Tbsp) in the same skillet. Add the spring onion stems and bulbs, arranging them in a single layer. Cook, tossing once, until charred, for about 4 minutes. Transfer to the bowl with the sugar snap peas; season to taste with Kosher Salt (to taste).
step 9 Heat the remaining Olive Oil (1 Tbsp) in the same skillet. Add the spring onion stems and bulbs, arranging them in a single layer. Cook, tossing once, until charred, for about 4 minutes. Transfer to the bowl with the sugar snap peas; season to taste with Kosher Salt (to taste).
step 10
Cook the Casarecce Pasta (3 cups) 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.
step 11
Add the tomato mixture, sugar snap peas and spring onions, 2 Tbsp of Lemon (1), Fresh Basil (1 1/2 cups), and Fresh Mint (1 cup) to the pasta. Toss gently to combine (you don’t want to break up the tomatoes too much); season with Kosher Salt (to taste), Freshly Ground Black Pepper (to taste), and more lemon juice, if desired.
step 11 Add the tomato mixture, sugar snap peas and spring onions, 2 Tbsp of Lemon (1), Fresh Basil (1 1/2 cups), and Fresh Mint (1 cup) to the pasta. Toss gently to combine (you don’t want to break up the tomatoes too much); season with Kosher Salt (to taste), Freshly Ground Black Pepper (to taste), and more lemon juice, if desired.
step 12
Serve pasta salad topped with remaining Fresh Basil (1/2 cup) and Fresh Mint (1/2 cup) and a drizzle of Extra-Virgin Olive Oil (to taste). Enjoy warm, slightly chilled, or at room temperature.
step 12 Serve pasta salad topped with remaining Fresh Basil (1/2 cup) and Fresh Mint (1/2 cup) and a drizzle of Extra-Virgin Olive Oil (to taste). Enjoy warm, slightly chilled, or at room temperature.
Tags
view more tags
Dairy-Free
Lunch
Healthy
Shellfish-Free
Dinner
Vegan
Vegetarian
Pasta
Salad
Side Dish
Summer
Vegetables
0 Saved
top