Delightful Pasta Salad with Roasted Tomatoes & Spring Vegetables: A Flavorful, Light & Fresh Recipe

If you’re searching for a light pasta salad that defies expectations, moving beyond heavy mayo or creamy dressings, then this Pasta Salad with Spring Vegetables & Tomatoes is precisely what you’ve been hoping for. It’s a vibrant dish, packed with an unexpected burst of flavors from the aromatic blend of orange, thyme, and ginger. This recipe offers a refreshing take on traditional pasta salad, making it an ideal choice for a healthy lunch, a delightful side dish, or even a light dinner.

The Foundation of Flavor: Slow-Roasted Tomatoes

The secret to this incredibly delicious pasta salad lies in the very first – and arguably most crucial – step: slow-roasting the tomatoes. This process doesn’t just cook the tomatoes; it transforms them, concentrating their natural sweetness and creating a rich, flavorful base for the entire dish. Every precious drop of juice released into the roasting pan will become an integral part of the “dressing,” infusing the salad with unparalleled depth. Here’s a closer look at the ingredients that contribute to this magical transformation:

• Cherry or Grape Tomatoes: These small, sweet tomatoes are perfect for roasting. When roasted, they burst with intensified flavor, becoming jammy and delicious. Ensure they are thoroughly rinsed and drained before use.
• Orange Zest: Thin, two-inch-long strips of orange zest introduce a bright, citrusy aroma that complements the sweetness of the tomatoes and adds a refreshing counterpoint to the earthy thyme and spicy ginger.
• Fresh Thyme Sprigs: Fresh thyme is indispensable here, imparting a subtly herbaceous and bright aromatic flavor that deepens during the roasting process.
• Olive Oil: I highly recommend using extra-virgin olive oil. Its pronounced peppery and fruity notes enhance the overall flavor profile and it’s a healthy fat choice. As an alternative, a neutral oil like avocado oil or refined coconut oil can be used. It’s advisable to avoid seed oils (like canola or sunflower oil) when cooking at higher temperatures, as they can be more prone to oxidation.
• Orange Juice: Freshly squeezed orange juice is a must. It adds a vibrant tang and natural sweetness, beautifully rounding out the citrus notes from the zest.
• Light Brown Sugar: In contrast to white sugar, light brown sugar offers a richer, caramel-like sweetness due to its molasses content. This subtle depth helps to balance the acidity of the tomatoes and enhances their roasted flavor. Dark brown sugar can be used as a substitute if preferred for an even deeper note.
• Fresh Garlic Cloves: Peeled and crushed, fresh garlic releases its pungent, aromatic oils, which mellow and sweeten during roasting, contributing significantly to the savory depth of the “dressing.”
• Fresh Ginger: Peeled and cut into very thin matchsticks, fresh ginger introduces a warm, slightly spicy, and incredibly refreshing zing that makes this salad truly unique. It’s a flavor twist that elevates the entire dish.
• Salt & Freshly Ground Black Pepper: Essential for seasoning, these staples bring out and enhance all the other flavors.

To prepare the roasted tomatoes:

• Preheat your oven to 325°F (160°C).
• Spread the rinsed cherry or grape tomatoes in a single layer on a 13″ x 9″ rimmed baking pan or dish. This ensures even roasting and caramelization.
• Distribute the orange zest strips and fresh thyme sprigs evenly among the tomatoes in the pan.
• In a small bowl, whisk together the olive oil, freshly squeezed orange juice, and light brown sugar until well combined.
• Add the crushed garlic cloves, thin ginger matchsticks, salt, and a pinch of freshly ground black pepper to the mixture. Stir well.
• Pour this aromatic liquid evenly over the tomatoes in the baking pan.
• Gently toss the ingredients to ensure all the tomatoes are thoroughly coated with the flavorful mixture.

• Roast the tomatoes at 325°F (160°C) for 50 to 60 minutes.
• Remember to gently toss the mixture every 20 minutes to ensure even cooking and to prevent sticking. Continue until the tomatoes are wonderfully tender and just beginning to burst, but still mostly holding their shape.
• Once roasted, carefully pluck out and discard the thyme stems and orange zest. These have imparted their flavor and are no longer needed.
• Set the tray of roasted tomatoes aside to cool slightly. It’s vital to preserve all those delicious bits of roasted garlic and ginger, along with the incredible pan juices – these form the heart of your salad’s dressing.

Preparing the Vibrant Spring Vegetables

While your tomatoes are leisurely roasting in the oven, taking about an hour to reach perfection, it’s the perfect time to prepare the fresh spring vegetables. Their crisp texture and mild flavors will provide a beautiful contrast to the rich, roasted tomatoes.

For the spring vegetables, you’ll need:

• Spring Onions: These tender onions, harvested early, offer a milder flavor than their mature counterparts. If fresh spring onions are unavailable, scallions make an excellent and readily available substitute.
• Fresh Sugar Snap Peas: Their crisp, sweet crunch adds a delightful texture. Trim the ends and halve them for best results, unless they are very small.
• Olive Oil: Again, extra-virgin olive oil is preferred here for its robust, peppery, and fruity flavor, which perfectly complements the fresh vegetables.
• Kosher Salt: The coarse texture of kosher salt provides better control when seasoning by hand. Its clean flavor allows the natural taste of the vegetables to shine. Keeping a small open bowl near your stove makes it easy to grab a “pinch” as needed.

Prepping and cooking the spring vegetables:

• If your sugar snap peas are small and tender, they can be left whole. For larger peas, a quick cut to halve each one will ensure consistent cooking and easier eating.
• Prepare the spring onions by separating the stems from the bulbs. Cut the stems in half lengthwise, then chop crosswise into 2-inch pieces. Slice the bulbs through the root end into quarters. If the spring onion bulbs are particularly large, you may need to cut them into more manageable, bite-sized pieces (e.g., into sixteenths).
• Heat a dry medium skillet, preferably cast iron, over high heat. Cast iron is excellent for achieving a nice char.
• Add 1 tablespoon of olive oil to the hot skillet, then spread the sugar snap peas in a single layer. Cook, tossing once, until they develop a beautiful char on both sides, which typically takes about 4 minutes. Transfer the charred peas to a large bowl.
• In the same skillet, heat the remaining tablespoon of olive oil. Add the prepared spring onion stems and bulbs, arranging them in a single layer. Cook, tossing once, until they are nicely charred, about 4 minutes.
• Transfer the charred spring onions to the bowl with the sugar snap peas. Season the vegetables with kosher salt to taste. Set the bowl of cooked vegetables aside.

Understanding Spring Onions vs. Scallions

Many people wonder about the difference between spring onions and scallions. According to the experts at Fine Cooking, “Spring onions are bulb (storage) onions harvested early when they have a small, tender bulb. They aren’t dried for storage and are milder than full-size dried storage onions. You’ll usually find them at farmers’ markets and occasionally at the supermarket.”

Can Scallions Be Used in Place of Spring Onions?

Although spring onions and scallions (also known as green onions) have distinct characteristics, they can often be used interchangeably in recipes, especially in a pinch. While spring onions typically have a more developed, slightly larger bulb and a bolder, oniony flavor, scallions are milder with smaller, less pronounced bulbs. For a more in-depth comparison, check out this informative article from The Kitchn on the very subject.

I recently found some exceptionally beautiful spring onions at my local Whole Foods and couldn’t resist. They were larger than what I usually encounter, but still offered a wonderful flavor. When preparing them, I had to cut the bulb into about sixteen slices to ensure each piece was bite-sized.

If you can’t find spring onions, don’t worry! I’ve successfully made this pasta salad recipe using a bunch of scallions, cut into 2-inch pieces, and the end result was still absolutely delicious. Aim for a total of 8 ounces of either spring onions or scallions for the best outcome in this recipe.

The Star of the Show: Perfectly Roasted Tomatoes

Once the tomatoes are out of the oven, allow them to cool slightly. As mentioned, it’s important to remove and discard the orange zest pieces and thyme stems, but all the other delicious elements, including the tender roasted garlic and ginger, and especially the rich, sweet, and tangy pan juices, are crucial for the salad’s dressing. This flavorful liquid will bind all the ingredients together, creating a harmonious and utterly delightful experience.

Assembling Your Flavorful Pasta Salad

With your roasted tomatoes and sautéed spring vegetables ready, the final assembly of this vibrant pasta salad is quick and easy. This is where all the delightful components come together to create a harmonious blend of tastes and textures. Before you begin, ensure your pasta is cooked and cooling.

The Remaining Ingredients for Your Pasta Salad:

• Casarecce Pasta: This Sicilian pasta, characterized by its short, narrow, twisted tubes with rolled edges resembling mini-scrolls, is an excellent choice. Its unique shape is perfect for catching and holding the rich, saucy tomato mixture. Other twisted short cuts of pasta, such as fusilli, cavatappi, or gemelli, would also work beautifully in this recipe, offering similar textural appeal and sauce-holding capabilities. Remember to cook it until perfectly al dente.
• Kosher Salt: Used for seasoning the pasta water and adjusting the final taste of the salad.
• Fresh Lemon Juice: Freshly squeezed lemon juice is paramount. It provides a bright, acidic lift that cuts through the richness and balances the sweet and savory notes.
• Fresh Basil: Using fresh basil is highly recommended for its vibrant, sweet, and slightly peppery flavor. It adds an essential layer of freshness.
• Fresh Mint: Fresh mint adds a wonderfully refreshing and cooling note that pairs unexpectedly well with the saucy tomato dressing, elevating the salad’s aromatic complexity.
• Freshly Ground Black Pepper: For a final touch of warmth and subtle spice.
• Extra Virgin Olive Oil, for drizzling: A final drizzle of high-quality EVOO right before serving adds a luxurious finish and enhances the overall flavor.

There’s very little prep left to be done:

• Your al dente pasta should be cooling to room temperature.
• Thinly slice the fresh basil and mint.
• Gather all your prepared ingredients – the roasted tomatoes, charred spring vegetables, and cooled pasta.

Enjoying This Exquisite Pasta Salad

You’re now ready to savor this truly exceptional Salad of Pasta, Spring Vegetables & Tomatoes! We owe a huge debt of gratitude to the brilliant Yotam Ottolenghi for this incredible combination of flavorful ingredients. While I haven’t managed to track it down in any of his renowned cookbooks, this recipe was originally featured in an issue of Bon Appétit several years ago. I’m so glad I had the foresight to save it!

This healthy pasta salad is incredibly versatile and can be enjoyed in various ways. Serve it while it’s still slightly warm for a comforting meal, or allow it to chill for a refreshing cold dish on a hot day. It’s equally delicious served at room temperature, making it perfect for potlucks or picnics. To transform it into a more substantial main course, simply add some grilled chicken, shrimp, or a protein of your choice. It truly makes for a delicious and satisfying meal!

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In Search of More Delicious Salad Ideas?

If you’re looking to expand your salad repertoire beyond this fantastic pasta creation, here are a few more delightful and unique options: