Pasta salad with spring vegetables and tomatoes from Bon Appétit Magazine, July 2017 (page 50) by Yotam Ottolenghi

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Notes about this recipe

  • coryelizabeth on July 27, 2017

    This was unbelievably delicious, even with a few adjustments. I only had one orange, so the amount I added to the tomatoes before roasting was closer to 2 TB (and I wouldn't have wanted more....the final product was just the right level of orange-y). Additionally, I couldn't find spring onions, so I used a regular white onion. It's an Ottolenghi dish, so there are a million little components that eventually come together. With that said, the deliciousness of the final product far surpassed the effort of making this salad.

  • bwhip on July 06, 2017

    Leave it to Ottolenghi to come up with such an interesting, delicious flavor bomb of a pasta salad. We absolutely loved this. The roasted tomatoes had a wonderful orange-ginger flavor that was really special, and the seared snap peas were a revelation as well. Great!

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